EFFECTS OF DIETARY VIRGIN OLIVE OIL ON SERUM LIPIDS LEVELS IN RATS

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MOHAGHEGHI F.; BIGDELI M.R.; RASOULIAN B.; ZEINANLOO A.A.

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Journal: Physiology and Pharmacology Year:2010 | Volume:13 | Issue:4 Page(s): 379-385

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Title

EFFECTS OF DIETARY VIRGIN OLIVE OIL ON SERUM LIPIDS LEVELS IN RATS

Author(s)

MOHAGHEGHI F. | BIGDELI M.R. | RASOULIAN B. | ZEINANLOO A.A. | Issue Writer Certificate

Keywords

VIRGIN OLIVE OILQ3

RATQ3

BLOOD LIPIDSQ3

ATHEROGENIC INDEXQ3

Abstract

Introduction: Because of the relationship between olive oil consumption and low cardiovascular mortality and morbidity, we investigated the effects of dietary VIRGIN OLIVE OIL (VOO) on serum lipids profile.Methods: Experimental mature male RATs were treated with 0.25, 0.5 and 0.75 ml/kg/day of VOO for 30 days via gastric gavage, while the control group was treated the same way with saline (n=6). At the end of day 30, serum cholesterol, triglycerides, HDL cholesterol (HDL-c), LDL cholesterol (LDL-c) and VLDL cholesterol (VLDL-c) levels and atherogenic indices were determined in RATs’ blood.Results: Analyses showed that the main unsaturated fatty acid in VOO is oleic acid. After VOO administration, cholesterol, triglyceride, HDL-c and VLDL-c levels were significantly increased compared to the control group (P < 0.05). LDL-c levels were decreased by all doses of VIRGIN OLIVE OIL in a dose dependent manner and this reduction reached statistical significance in the 0.75 ml/Kg/day group vs. control. Olive oil significantly attenuated LDL-c /HDLc RATio in a dose dependent manner (in 0.25, 0.5, and 0.75 ml/kg/day groups was 4.27 ±0.64, 3.85 ± 0.72, and 1.78 ± 0.48, respectively compared to 8.55 ± 0.2 in control group). VOO decreased TG/HDL-c RATio in 0.5 and 0.75 ml/kg/day groups (13.21 ± 1.07 and 12.45 ± 0.41, respectively) vs. 16.51 ± 0.94 in control group. Conclusion: Results of this study showed that VOO can attenuate atherogenic indices possibly due to the high presence of oleic acid in this oil.

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APA: Copy

MOHAGHEGHI, F., BIGDELI, M.R., RASOULIAN, B., & ZEINANLOO, A.A.. (2010). EFFECTS OF DIETARY VIRGIN OLIVE OIL ON SERUM LIPIDS LEVELS IN RATS. PHYSIOLOGY AND PHARMACOLOGY, 13(4), 379-385. SID. https://sid.ir/paper/75322/en

Vancouver: Copy

MOHAGHEGHI F., BIGDELI M.R., RASOULIAN B., ZEINANLOO A.A.. EFFECTS OF DIETARY VIRGIN OLIVE OIL ON SERUM LIPIDS LEVELS IN RATS. PHYSIOLOGY AND PHARMACOLOGY[Internet]. 2010;13(4):379-385. Available from: https://sid.ir/paper/75322/en

IEEE: Copy

F. MOHAGHEGHI, M.R. BIGDELI, B. RASOULIAN, and A.A. ZEINANLOO, “EFFECTS OF DIETARY VIRGIN OLIVE OIL ON SERUM LIPIDS LEVELS IN RATS,” PHYSIOLOGY AND PHARMACOLOGY, vol. 13, no. 4, pp. 379–385, 2010, [Online]. Available: https://sid.ir/paper/75322/en

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