Effects of feeding virgin olive oil or their polyphenols on lipid of rat liver

Abstract

The present study investigated the effects of virgin olive oil and their polyphenols on lipid content of liver, cholesterol metabolism related enzymes of liver microsome and fatty acid composition. Four groups of seven male rats were fed for 5 weeks diets with cholesterol (1%) supplemented with virgin olive oil with or without polyphenols or polyphenols extracted from virgin olive oil. Total cholesterol and phospholipid levels of liver tissu were not affected by either type of diet. However, triacylglycerol levels increased in both animals fed virgin olive oil with or without polyphenols. Furthermore, the activity of HMG-CoA reductase decreased significantly in liver microsome from polyphenols extract-fed group. Cholesterol 7α-hydroxylase was significantly diminished in rats fed virgin olive oil with polyphenols compared to olive oil without polyphenols.