Dietary virgin olive oil protects against lipid peroxidation and improves antioxidant status in the liver of rats chronically exposed to ethanol
| Autor: | Saloua El-Fazaâ, Nadia Koubaa, Amel Nakbi, Abdelaziz Kamoun, Abir Kasdallah-Grissa, Najoua Gharbi, Mohamed Hammami |
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| Rok vydání: | 2008 |
| Předmět: |
Male
medicine.medical_specialty Antioxidant Endocrinology Diabetes and Metabolism medicine.medical_treatment Glutathione reductase medicine.disease_cause Antioxidants Superoxide dismutase Lipid peroxidation chemistry.chemical_compound Endocrinology Dietary Fats Unsaturated Malondialdehyde Internal medicine medicine Animals Plant Oils Aspartate Aminotransferases Rats Wistar Olive Oil chemistry.chemical_classification Glutathione Peroxidase Reactive oxygen species Nutrition and Dietetics Ethanol biology Superoxide Dismutase Chemistry Glutathione peroxidase Fatty Acids Alanine Transaminase Catalase Rats Oxidative Stress Liver Biochemistry biology.protein Lipid Peroxidation Oxidative stress |
| Zdroj: | Nutrition Research. 28:472-479 |
| ISSN: | 0271-5317 |
| DOI: | 10.1016/j.nutres.2008.03.014 |
| Popis: | Excessive ethanol intake induces severe tissue damage particularly in the liver through the generation of reactive oxygen species. The aim of this study was to determine the effect of a virgin olive oil-rich diet on oxidative stress induced by chronic ethanol exposure in rats. Wistar rats were treated daily with a 35% ethanol solution for 6 weeks and fed with a standard chow or a diet containing 5% virgin olive oil. By administering ethanol to rats, a severe toxicity occurred in their liver, as assessed by the significantly elevated levels of serum transaminases. The hepatic malondialdehyde level, indicator of lipid peroxidation, was also increased in ethanol-treated rats, whereas the hepatic antioxidant enzyme activities, namely, superoxide dismutase, glutathione peroxidase, and catalase were significantly reduced. The activity of glutathione reductase remained unchanged in rats. Fatty acid composition of the liver was also significantly changed with ethanol intake. In contrast, virgin olive oil intake during ethanol treatment in rats resulted in a higher antioxidant activity and inhibited toxicity to the liver, as monitored by the reduction of transaminases levels and hepatic lipid peroxidation. Rats showed a better profile of the antioxidant system with normal glutathione peroxidase activity and ameliorated superoxide dismutase and catalase activities. In conclusion, results of this study indicate that olive oil ingestion by rats protects the liver from ethanol-induced oxidative damage by affecting the cellular redox potential. |
| Databáze: | OpenAIRE |
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