EFFECTS OF OLIVE OIL CONSUMPTION ON STROKE COMPLICATIONS, PARTICULARLY IN THE HIPPOCAMPAL REGION, IN MICE

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ZAMANI M.; HASSANSHAHI J.; SOLEIMANI M.; ZAMANI F.; CHUBIN K.

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Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2012 | Volume:7 | Issue:2 (25) Page(s): 1-8

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Title

EFFECTS OF OLIVE OIL CONSUMPTION ON STROKE COMPLICATIONS, PARTICULARLY IN THE HIPPOCAMPAL REGION, IN MICE

Author(s)

Keywords

ISCHEMIAQ3

REPERFUSIONQ2

HIPPOCAMPUSQ2

ANTIOXIDANTQ3

OLIVE OILQ3

Abstract

Background and Objective: Preliminary studies have shown reductions in apoptosis in brain ISCHEMIA following treatment with ANTIOXIDANTs. In this study, the relationships between consumption of OLIVE OIL and apoptosis in hippocampal neurons and changes in memory following brain ISCHEMIA in mice were determined.Materials and Methods: Three groups of 7 mice each were included in the study: healthy, ischemic control, and treatment groups. The mice were treated with OLIVE OIL as a pre-treatment for a week (tubefeeding).ISCHEMIA was then induced by common carotid artery occlusion. This was followed, after the inflammation in the ischemic area was reduced, by furher treatment for a week with OLIVE OIL. Histological examinations were made using Nissl staining for counting necrotic cells, TUNEL kit was used to quantify apoptotic cell death, and short-term memory scale was determined by the shuttle box test Results: In the ischemic group high rates of necrosis and apoptotosis were seen, which were associated with short-term and spatial memory loss. Apoptosis rate in the treatment group was much less than in the ischemic group, confirming results of the memory tests.Conclusion: ISCHEMIA-reperfusion for 15 minutes induces vast and permanent cell death in the HIPPOCAMPUS in mice, particularly in the CA1 region. OLIVE OIL consumption significantly reduces cell death and decreases memory loss.

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OLIVE IN THE POINT OF TRADITIONAL IRANIAN MEDICINE BASED ON THE BOOK OF AL- SHAMEL AL- TEBBIYEH OF HAKIM GHARSHI

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APA: Copy

ZAMANI, M., HASSANSHAHI, J., SOLEIMANI, M., ZAMANI, F., & CHUBIN, K.. (2012). EFFECTS OF OLIVE OIL CONSUMPTION ON STROKE COMPLICATIONS, PARTICULARLY IN THE HIPPOCAMPAL REGION, IN MICE. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 7(2 (25)), 1-8. SID. https://sid.ir/paper/121522/en

Vancouver: Copy

ZAMANI M., HASSANSHAHI J., SOLEIMANI M., ZAMANI F., CHUBIN K.. EFFECTS OF OLIVE OIL CONSUMPTION ON STROKE COMPLICATIONS, PARTICULARLY IN THE HIPPOCAMPAL REGION, IN MICE. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2012;7(2 (25)):1-8. Available from: https://sid.ir/paper/121522/en

IEEE: Copy

M. ZAMANI, J. HASSANSHAHI, M. SOLEIMANI, F. ZAMANI, and K. CHUBIN, “EFFECTS OF OLIVE OIL CONSUMPTION ON STROKE COMPLICATIONS, PARTICULARLY IN THE HIPPOCAMPAL REGION, IN MICE,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 7, no. 2 (25), pp. 1–8, 2012, [Online]. Available: https://sid.ir/paper/121522/en

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