Olive Oil-derived Endocannabinoid-like Mediators Inhibit Palatable Food-induced Reward and Obesity

Overview

Journal Commun Biol

Specialty Biology

Date 2023 Sep 22

PMID 37735539

Authors

Nicola Forte

Charlene Roussel

Brenda Marfella

Anna Lauritano

Rosaria Villano

Elvira De Leonibus

Emanuela Salviati

Tina Khalilzadehsabet

Giada Giorgini

Cristoforo Silvestri

Fabiana Piscitelli

Maria Pina Mollica

Vincenzo Di Marzo

Luigia Cristino

Affiliations

Soon will be listed here.

Abstract

N-oleoylglycine (OlGly), a lipid derived from the basic component of olive oil, oleic acid, and N-oleoylalanine (OlAla) are endocannabinoid-like mediators. We report that OlGly and OlAla, by activating the peroxisome proliferator-activated receptor alpha (PPARα), reduce the rewarding properties of a highly palatable food, dopamine neuron firing in the ventral tegmental area, and the obesogenic effect of a high-fat diet rich in lard (HFD-L). An isocaloric olive oil HFD (HFD-O) reduced body weight gain compared to the HFD-L, in a manner reversed by PPARα antagonism, and enhanced brain and intestinal OlGly levels and gut microbial diversity. OlGly or OlAla treatment of HFD-L mice resulted in gut microbiota taxonomic changes partly similar to those induced by HFD-O. We suggest that OlGly and OlAla control body weight by counteracting highly palatable food overconsumption, and possibly rebalancing the gut microbiota, and provide a potential new mechanism of action for the obeso-preventive effects of olive oil-rich diets.

Citing Articles

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Cai X, Huang J, Yu T, Guan X, Sun M, Zhao D Nutrients. 2025; 17(3).

PMID: 39940265 PMC: 11820036. DOI: 10.3390/nu17030407.

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