## 4 Discussion
Intestinal microflora metabolize curcumin, which ameliorates the function of intestinal barrier and is considered a potent anti-inflammatory and neuroprotective agent as well as a potential agent for the treatment of obesity [53; 61];  
(C) Lignans. They are commonly found in oilseeds (sesame), whole grains (wheat, barley), legumes, fruits, and vegetables (mainly berries) and beverages, such as tea, coffee, and wine and, recently, to dairy products, meat and fish. They are related to a possible anti-cancer effect and prevention of cardiovascular diseases [62];  
(D) Stilbenoids (e.g., resveratrol). Resveratrol is a natural, non-flavonoid polyphenic constituent commonly found in grape wines, grape skins (red wine), cranberries, legumes, berries, which may contribute to the French paradox [63]. This phenomenon was initially described by [PERSON] in 1819, and later, in 1992, was named the French paradox by Dr. [PERSON]. It has been proposed that the primary reason for this phenomenon was the high consumption of red wine in France [64]. Gut microflora participate actively in resveratrol metabolism, increasing its bioavailability [63]. Resveratrol impede effects of LPS in the gut, preventing, in this mode, changes in gut permeability and thereby reducing endotoxemia, low-grade inflammation, and obesity [61; 63]. Recent studies show that resveratrol modifies the composition of the gut microflora, leading to lower body weight and fat, improved glucose homeostasis, parameters related to obesity. It seems to be associated with the alteration of bacterial populations by inducing a composition related to a healthy phenotype [5; 63]. Studies suggest that resveratrol enhances the population of Bifidobacterium and Lactobacillus [11]. In addition, olive polyphenols have both prebiotic and antimicrobial effects on gut microflora. Olive polyphenols are secondary metabolites of the plant and protect it from parasites and bacterial infections [55; 60; 65]. High-quality extra virgin olive oils (EVOO) contain a higher concentration of phenolics than refined oils [55; 65]. The olive leaf has even greater concentrations of phenolic compounds in comparison to the olive fruit and olive oil. The fresh leaf contains 1350 mg/kg, against 232 \(\pm\) 15 mg/kg contained in extra virgin olive oil. There are dietary supplements made with olive leaf extract and is being considered the possibility of enriching edible oils with phenolics extracted from olive leaves. The most abundant phenolic compound contained in olive leaves, pulp, seeds, and skin is oleuropein [65]. Furthermore, olive polyphenols impede pro-adipocyte differentiation, decrease adipogenesis, and promote lipolysis and adiponectin secretion [64; 65]. Olive polyphenols improve carbohydrate metabolism and decrease hyperglycemia and IR [65; 66]. In animal models, it was shown that dietary supplementation with olive polyphenols shows an anti-hyperglycemic effect [57; 65]. Dyslipidemia indicates abnormal concentrations of lipids and lipoproteins in the circulation, which leads to dysbiosis of gut microflora and deterioration of lipid disorders. Dyslipidemia, increased fasting triglyceride-rich lipoproteins, reduced HDL, and increased LDL, are indications of MetS [19; 65]. Olive oil, as a result of its high MUFA and polyphenols content, decreases TC, LDL and TG in humans, and elevates HDL levels [64; 65; 65]. On the other hand, the oxidation of LDL caused by free radicals, triggers lipoprotein uptake by macrophages, foam cell development and inflammation. Oxidized LDL contributes to an increased incidence of MetS. The European Food Safety Authority has recognized health claims about the effectiveness of olive oil with high concentrations of HT in controlling lipid peroxidation [5; 65; 66]. It has been suggested that in vitro protection versus oxidative stress is due to HT and its derivatives, but this has not been proven in humans. In vitro, olive polyphenols neutralize LDL oxidation by both metals and radicals.