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Nutrition & Metabolism
Published in: Nutrition & Metabolism 1/2010

Open Access 01-12-2010 | Research

Effects of olive oil and its fractions on oxidative stress and the liver's fatty acid composition in 2,4-Dichlorophenoxyacetic acid-treated rats

Authors: Amel Nakbi, Wafa Tayeb, Abir Grissa, Manel Issaoui, Samia Dabbou, Issam Chargui, Meriem Ellouz, Abdelhedi Miled, Mohamed Hammami

Published in: Nutrition & Metabolism | Issue 1/2010

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Abstract

Background

Olive 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.

Methods

Male 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.

Results

A 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.

Conclusion

We 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.
Appendix
Available only for authorised users
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Metadata
Title
Effects of olive oil and its fractions on oxidative stress and the liver's fatty acid composition in 2,4-Dichlorophenoxyacetic acid-treated rats
Authors
Amel Nakbi
Wafa Tayeb
Abir Grissa
Manel Issaoui
Samia Dabbou
Issam Chargui
Meriem Ellouz
Abdelhedi Miled
Mohamed Hammami
Publication date
01-12-2010
Publisher
BioMed Central
Published in
Nutrition & Metabolism / Issue 1/2010
Electronic ISSN: 1743-7075
DOI
https://doi.org/10.1186/1743-7075-7-80

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