Abstract
BackgroundOlive oil's beneficial effects are not only related to its high content of oleic acid, but also to the antioxidant potential of its polyphenols. In this study, we assess the effects of virgin olive oil and its fractions on 2,4-D- induced oxidative damage in the liver of rats.MethodsMale Wistar rats were randomly divided into eight groups of ten each: (C) a control group, (D) group that received 2,4-D (5 mg/kg b.w.), (D/EVOO) group treated with 2,4-D plus extra virgin olive oil, (D/OOHF) group that received 2,4-D plus hydrophilic fraction, (D/OOLF) group treated with 2,4-D plus lipophilic fraction, (EVOO) group that received only extra virgin olive oil, (OOHF) group given hydrophilic fraction and (OOLF) group treated with lipophilic fraction. These components were daily administered by gavage for 4 weeks.ResultsA significant liver damage was observed in rats treated with 2,4-D via increased serum levels of transaminases and alkaline phosphatase, hepatic lipid peroxidation and decreased hepatic antioxidant enzyme activities, namely, superoxide dismutase, catalase, glutathione peroxidase, and glutathione reductase. The liver's fatty acid composition was also significantly modified with 2,4-D exposure. However, extra virgin olive oil and hydrophilic fraction intake during 2,4-D treatment induced a significant increase in the antioxidant enzyme activities and a decrease in the conjugated dienes (CD) and thiobarbituric acid-reactive substances (TBARs) levels in the liver. The lipophilic fraction supplemented to 2,4-D- treated rats did not show any improvement in the liver oxidative status while a marked improvement was detected in the hepatic fatty acid composition of rats supplemented with olive oil and the two fractions.ConclusionWe concluded that the protective effect of olive oil against oxidative damage induced by 2,4-D is mainly related to the antioxidant potential of its hydrophilic fraction.
Highlights
Olive oil’s beneficial effects are related to its high content of oleic acid, and to the antioxidant potential of its polyphenols
Results from 2,4-D + extra virgin olive oil (D/EVOO), 2,4-D + olive oil hydrophilic fraction (D/OOHF) or 2,4-D + olive oil lipophilic fraction (D/OOLF) groups were compared with the data of 2,4-D-treated group (D)
The relative liver weight was significantly increased in 2,4-D treated rats supplemented or not with olive oil and hydrophilic fraction compared to controls
Summary
Olive oil’s beneficial effects are related to its high content of oleic acid, and to the antioxidant potential of its polyphenols. We assess the effects of virgin olive oil and its fractions on 2,4-D- induced oxidative damage in the liver of rats. An imbalance between ROS generation and antioxidant status in favor of the former has been described as oxidative stress [1]. Several reports have shown that 2,4-D produces oxidative stress and/or depletes antioxidants both in vitro and in vivo. In vitro studies have mainly investigated the effect of the herbicide on hepatocytes [2] and red blood cells [3,4]. In vivo oxidative activity has been shown in different species including plants [5], fish [6,7] and rats [8]
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