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Issue 9, 2015
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Effects of dietary extra virgin olive oil and its fractions on antioxidant status and DNA damage in the heart of rats co-exposed to aluminum and acrylamide

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Abstract

Oxidative stress generated by an excessive production of free radicals has been linked to the development of several health problems such as cardiovascular diseases. We investigated the protective efficacy of Extra Virgin Olive Oil (EVOO) and its lipophilic fraction (OOLF) and hydrophilic fraction (OOHF) against the cardiotoxicity and DNA damage induced by co-exposure to aluminum (AlCl3) and acrylamide (ACR). Rats were divided into eight groups of six each: controls, AlCl3 (50 mg per kg body weight) administered via drinking water and ACR (20 mg per kg body weight) given by gavage, combined group plus EVOO (300 μl); combined group plus the hydrophilic fraction (1 ml); combined group plus the lipophilic fraction (300 μl); extra virgin olive oil (EVOO) and its fractions were administered daily by gavage for 21 days. Three other groups, considered as positive controls, received either EVOO, OOLF or OOLH. Exposure of rats to both AlCl3 and ACR provoked oxidative stress objectified by an increase in MDA, AOPP and a decrease in GSH, NPSH and vitamin C levels. The activities of CAT, GPx and SOD were also decreased. EVOO and its OOLF fraction exhibited a pronounced enhancement of antioxidant status while a partial recovery in the antioxidant status was obtained with the OOHF fraction. Plasma LDH and CK activities, TC, LDL-C levels, TC/HDL-C and LDL-C/HDL-C ratios were increased, while HDL-C and TG decreased in rats treated with both AlCl3 and ACR. Co-administration of EVOO, OOLF or OOHF to treated rats restored cardiac biomarkers and lipid profile to near-normal values. Histological studies and DNA damage confirmed the biochemical parameters and the beneficial role of EVOO and its two fractions. Our results suggest that extra virgin olive oil and its two fractions can decrease the frequency of cardiac complications and genotoxicity.

Graphical abstract: Effects of dietary extra virgin olive oil and its fractions on antioxidant status and DNA damage in the heart of rats co-exposed to aluminum and acrylamide

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Article information


Submitted
01 Apr 2015
Accepted
11 Jul 2015
First published
13 Jul 2015

Food Funct., 2015,6, 3098-3108
Article type
Paper
Author version available

Effects of dietary extra virgin olive oil and its fractions on antioxidant status and DNA damage in the heart of rats co-exposed to aluminum and acrylamide

I. Ghorbel, M. Khemakhem, O. Boudawara, R. Marrekchi, K. Jamoussi, R. Ben Amar, T. Boudawara, N. Zeghal and N. Grati Kamoun, Food Funct., 2015, 6, 3098
DOI: 10.1039/C5FO00342C

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