Abstract
The objective of this study was to determine the acute (one single dose), subacute (14 days), and sub-chronic (90 days) toxicity of an aqueous virgin olive oil (VOO) extract rich in hydroxytyrosol in rats. For acute/subacute toxicity, rats were divided into three groups. The control group received distilled water (n = 9), another experimental group received a single dose of 300 mg/kg (n = 3), and a third group received one dose of 2000 mg/kg (n = 4) during 14 days. The sub-chronic study included 60rats distributed in three groups (n = 20: 10 males and 10 females) receiving daily different three doses of the VOO extract in the drinking water during 90 days: (1) 100 mg/kg, (2) 300 mg/kg, and (3) 1000 mg/kg. In parallel, a fourth additional group (n = 20: 10 males and 10 females) did not receive any extract (control group). Clinical signs, body weight, functional observations of sensory and motor reactivity, hematological and biochemical analyses, and macroscopic and microscopic histopathology were evaluated. No adverse effects were observed after the administration of the different doses of the hydroxytyrosol-rich VOO extract, which suggests that the enrichment of VOO in its phenolic compound is safe, and can be used as functional foods for the treatment of chronic degenerative diseases.
Highlights
There is clinical evidence that the Mediterranean diet is associated with beneficial health effects, in terms of morbidity and mortality [1], and is highly recommended for cardiovascular risk patients [2]
A systematic review has stated that consumption of Virgin olive oil (VOO) influences the expression of atherosclerotic-related genes at the moderate doses consumed within the Mediterranean diet
The aim of this study was to evaluate the acute/subacute and aqueous VOO extract rich in hydroxytyrosol, according to the Organization for Economic Cooperation subchronic toxicity(OECD)
Summary
There is clinical evidence that the Mediterranean diet is associated with beneficial health effects, in terms of morbidity and mortality [1], and is highly recommended for cardiovascular risk patients [2]. Virgin olive oil (VOO) is the main fatty source and is responsible for many of the health benefits attributed to this dietary pattern [3]. Both the presence of oleic acid and minor bioactive compounds may exert protective activities, but it seems that VOO polyphenols are the main bioactive components [4]. A systematic review has stated that consumption of VOO influences the expression of atherosclerotic-related genes at the moderate doses consumed within the Mediterranean diet Those authors concluded that hydroxytyrosol may exert changes in the expression of transcription factors involved in cell proliferation [5].
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