EFFECT OF DIETARY SUBSTITUTION OF HEATED AND UN-HEATED EXTRA VIRGIN OLIVE OIL ON OXIDATIVE STRESS IN STREPTOZOTOCIN-DIABETIC RATS

Un-Heated Extra Virgin Olive Oil and Oxidative Stress

Abstract

Objectives: To evaluate and compare the effects of un-heated extra virgin olive oil and heated extra virgin olive oil on oxidative stress in diabetic rats.
Study Design: Randomized Control Trial
Place and Duration of Study: Department of Biochemistry, Army Medical College, Rawalpindi in collaboration with Centre for Research in Experimental & Applied Medicine, Army Medical College, Rawalpindi and National Institute of Health, Islamabad from March 2010 to June 2011.
Material and Methods: One hundred and twenty albino rats of Sprague-Dawley strain weighing 200-250 g were randomly divided into three groups of 40 rats each. Rats were made diabetic by injecting streptozotocin. Group 1, group 2 and group 3 were given normal rodent diet, un- heated extra virgin olive and heated extra virgin olive oil supplemented diet respectively for 6 weeks. At the end of experimentation, plasma malondialdehyde level (biomarker of oxidative stress) was measured.
Results: Serum malondialdehyde level was significantly lower in group-2 as compared to group-1 (p< 0.05) and group-3 (p < 0.05), where as the difference in serum malondialdehyde levels of group-1 and group-3 was insignificant (p >0.05).
Conclusion: Un-heated-extra virgin olive oil can significantly improve oxidative stress in diabetic rats.