Protection from DNBS‐induced colitis by ozonized olive oil in rats

Abstract

The aim of this study was to evaluate the potential protective effect of ozonized olive oil (OZO) in 2,4‐dinitrobenzene sulphuric acid (DNBS) induced colitis in rats and to elucidate the role of some antioxidant enzymes in this effect.The parameters including peroxide, acid and iodine values of OZO were evaluated. The Colitis was induced by intracolonic instillation of 15mg/rat DNBS in rats. Animals were divided into groups, group A: is the control, B and C received 5ml/kg of OZO and olive oil (OO) respectively. Colitis was induced in groups D, E, F and G. Animals in groups E, F received OZO orally in the doses of 2.5 and 5 ml/kg, respectively and group G received 5ml/kg OO for 7 days, starting the day before colitis induction. Colitis was assessed by macroscopic and microscopic damage scores. The levels superoxide dismutase (SOD), glutathione peroxidase (GSH‐Px) and catalase (CAT) were evaluated. Results showed that the damage scores were significantly reduced in a dose response manner in rats pretreated with OZO but not with OO. CAT, GSH‐Px and SOD activities were significantly increased in the inflamed colon in animals pretreated with OZO with respect to inflamed animals. In conclusion, results showed that OZO pretreatment exerts protective effects in DNBS induced colitis and this effect is mediated by stimulation of some antioxidant enzymes.This research has been funded by the Medical Research Fund‐Dubai Medical College