scholarly journals The possible protective effects of virgin olive oil and Nigella sativa seeds on the biochemical and histopathological changes in pancreas of hyperlipidaemic rats

2019 ◽  
Vol 78 (4) ◽  
pp. 762-772
Author(s):  
L. M. Aboul-Mahasen ◽  
R. Abdulrahman Alshali
Keyword(s):  
Olive Oil ◽  
Nigella Sativa ◽  
Virgin Olive Oil ◽  
Protective Effects ◽  
Histopathological Changes

Anti-inflammatory and joint protective effects of extra-virgin olive-oil polyphenol extract in experimental arthritis

2014 ◽  
Vol 25 (12) ◽  
pp. 1275-1281 ◽  
Author(s):  
María Ángeles Rosillo ◽  
María José Alcaraz ◽  
Marina Sánchez-Hidalgo ◽  
José G. Fernández-Bolaños ◽  
Catalina Alarcón-de-la-Lastra ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Experimental Arthritis ◽  
Protective Effects ◽  
Anti Inflammatory

Differential protective effects of extra virgin olive oil and corn oil in liver injury: A proteomic study

2014 ◽  
Vol 74 ◽  
pp. 131-138 ◽  
Author(s):  
Hualin Wang ◽  
Wat-Hung Sit ◽  
George Lim Tipoe ◽  
Jennifer Man-Fan Wan
Keyword(s):  
Liver Injury ◽  
Olive Oil ◽  
Corn Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Protective Effects ◽  
Proteomic Study

The Protective Effects of Extra Virgin Olive Oil on Immune-mediated Inflammatory Responses

2017 ◽  
Vol 18 (1) ◽  
pp. 23-35 ◽  
Author(s):  
Rosa Casas ◽  
Ramon Estruch ◽  
Emilio Sacanella
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Inflammatory Responses ◽  
Current Knowledge ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Biological Properties ◽  
Protective Effects ◽  
Beneficial Effects ◽  
Immune Mediated

Background and Objective: The increasing interest in the Mediterranean diet (MeDiet) hinges on the relevant role it plays in inflammatory diseases. Several clinical, epidemiological and experimental evidences suggest that consumption of the MeDiet reduces the incidence of certain pathologies related to oxidative stress, chronic inflammation and immune system diseases such as cancer, atherosclerosis and cardiovascular disease (CVD). These reductions can be partially attributed to extra virgin olive oil (EVOO) consumption which has been described as a key bioactive food because of its high nutritional quality and its particular composition of fatty acids, vitamins and polyphenols. Indeed, the beneficial effects of EVOO have been linked to its fatty acid composition, which is very rich in monounsaturated fatty acids (MUFA), and has moderate saturated and polyunsaturated fatty acids (PUFA). The current knowledge available on the beneficial effects of EVOO and its phenolic compounds, specifically its biological properties and antioxidant capacity against immune-mediated inflammatory responses (atherosclerosis, rheumatoid arthritis, diabetes, obesity, cancer, inflammatory bowel disease or neurodegenerative disease, among others) in addition to its potential clinical applications. Conclusion: The increasing body of studies carried out provides compelling evidence that olive polyphenols are potential candidates to combat chronic inflammatory states.

scholarly journals Minor compounds of olive oil have postprandial anti-inflammatory effects

2007 ◽  
Vol 98 (2) ◽  
pp. 260-263 ◽  
Author(s):  
Yolanda M. Pacheco ◽  
Beatriz Bermúdez ◽  
Sergio López ◽  
Rocío Abia ◽  
José Villar ◽  
...  
Keyword(s):  
Olive Oil ◽  
Adhesion Molecule ◽  
Virgin Olive Oil ◽  
Intercellular Adhesion Molecule ◽  
Antioxidant Compounds ◽  
Protective Effects ◽  
High Fat ◽  
Anti Inflammatory ◽  
Minor Compounds ◽  
Fat Meal

High postprandial levels of TAG may further induce endothelial dysfunction and inflammation in subjects with high fasting levels of TAG, an effect that seems to be related to oxidative stress. The present study investigated whether minor compounds of olive oil with antioxidant activity decrease postprandial levels of soluble isoforms of intercellular adhesion molecule 1 (sICAM-1) and vascular cell adhesion molecule 1 (sVCAM-1), as surrogate markers of vascular inflammation, after a high-fat meal. A randomized crossover and blind trial on fourteen healthy and fourteen hypertriacylglycerolaemic subjects was performed. The study involved a 1-week adaptation lead-in period on a National Cholesterol Education Program Step I diet supplemented with extra-virgin olive oil (EVOO) containing 1125 mg polyphenols/kg and 350 mg tocopherols/kg, or refined olive oil (ROO) with no polyphenols or tocopherols. After a 12 h fast, the participants ate a high-fat meal enriched in EVOO or ROO (50 g/m2 body surface area), which on average provided 3700 kJ energy with a macronutrient profile of 72 % fat, 22 % carbohydrate and 6 % protein. Blood samples drawn hourly over the following 8 h demonstrated a similar postprandial TAG response for both EVOO and ROO meals. However, in both healthy and hypertriacylglycerolaemic subjects the net incremental area under the curve for sICAM-1 and sVCAM-1 were significantly lower after the EVOO meal. In conclusion, the consumption of EVOO with a high content of minor antioxidant compounds may have postprandial anti-inflammatory protective effects.

Protective role of thymoquinone against liver damage induced by tamoxifen in female rats

2014 ◽  
Vol 92 (8) ◽  
pp. 640-644 ◽  
Author(s):  
Ghada M. Suddek
Keyword(s):  
Body Mass ◽  
Liver Toxicity ◽  
Nigella Sativa ◽  
Elevated Serum ◽  
Female Rats ◽  
Gamma Glutamyl Transferase ◽  
Protective Effects ◽  
Histopathological Changes ◽  
Necrosis Factor Alpha ◽  
Glutamyl Transferase

One of the major reasons for terminating a clinical trial is the liver toxicity induced by chemotherapy. Tamoxifen (TAM) is an anti-estrogen used in the treatment and prevention of hormone-dependent breast cancer. Tamoxifen therapy may cause hepatic injury. The seeds of Nigella sativa, which contain the active ingredient thymoquinone (TQ), have been used in folk medicine for diverse ailments. TQ is reported to possess anticancer and hepatoprotective effects. In this study, the protective effects of TQ against TAM-induced hepatotoxicity in female rats were evaluated. Four groups of rats were used: control; TAM; TQ; TAM+TQ. TAM (45 mg·(kg body mass)–1·day–1, by intraperitoneal injection (i.p.), for 10 consecutive days) resulted in elevated serum levels of alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, lactate dehydrogenase, total bilirubin, and gamma glutamyl transferase, as well as depletion of reduced glutathione in the liver and accumulation of lipid peroxides. Also, TAM treatment inhibited the hepatic activity of superoxide dismutase. Further, it raised the levels of tumor necrosis factor alpha in the liver and induced histopathological changes. Pretreatment with TQ (50 mg·(kg body mass)–1·day–1; orally, for 20 consecutive days, starting 10 days before TAM injection) significantly prevented the elevation in serum activity of the assessed enzymes. TQ significantly inhibited TAM-induced hepatic GSH depletion and LPO accumulation. Consistently, TQ normalized the activity of SOD, inhibited the rise in TNF-α and ameliorated the histopathological changes. In conclusion, TQ protects against TAM-induced hepatotoxicity.

Hydroxytyrosyl acetate contributes to the protective effects against oxidative stress of virgin olive oil

2012 ◽  
Vol 131 (3) ◽  
pp. 869-878 ◽  
Author(s):  
G. Pereira-Caro ◽  
R. Mateos ◽  
B. Sarria ◽  
R. Cert ◽  
L. Goya ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Protective Effects

scholarly journals Development of Fortified Citrus Olive Oils: From Their Production to the Nutraceutical Properties on the Cardiovascular System

2020 ◽  
Author(s):  
Lorenzo Flori ◽  
Monica Macaluso ◽  
Isabella Taglieri ◽  
Chiara Sanmartin ◽  
Cristina Sgherri ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Olive Oil ◽  
Bioactive Compounds ◽  
Virgin Olive Oil ◽  
Biologically Active ◽  
Sensory Profile ◽  
Protective Effects ◽  
Olive Oils ◽  
Citrus Peels ◽  
Nutraceutical Properties

Recently the use of food by products as natural sources of biologically active substances has been extensively investigated especially for the development of functional foods fortified with natural antioxidants. Due to their content of bioactive compounds, such as carotenoids, flavonoids and limonoids, Citrus peels could be suitable to formulate enriched olive oils able to boost a healthy nutrition. The aim of this study was: (i) to determine the compositional and sensory profiles of the Citrus olive oil and (ii) to evaluate its nutraceutical properties in rats with high fat diet-induced-metabolic syndrome and oxidative stress. The results obtained show the potential of using the Citrus peels as a source of bioactive compounds to improve the sensory profile as well as the phytochemical composition of olive oil. We demonstrated that the production system of C. aurantium olive oil and C. limon olive oil improves their organoleptic properties without altering their beneficial effects, which, like control extra virgin olive oil, showed protective effects on glucose and serum lipid levels, metabolic activity of adipocytes, myocardial tissue functionality, oxidative stress markers and endothelial function at blood vessel level.

Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions

2006 ◽  
Vol 54 (13) ◽  
pp. 4880-4887 ◽  
Author(s):  
Alessandra Bendini ◽  
Lorenzo Cerretani ◽  
Samuele Vecchi ◽  
Alegria Carrasco-Pancorbo ◽  
Giovanni Lercker
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Copper Ions ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Protective Effects
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