Dietary supplementation with olive oil influences iron concentrations in rats

Chetty, Kothapa N.; Conway, Ragene; Harris, Katrina C.; Dorsey, Waneene C.; Hill, Dagne D.; Chetty, Srikrishna N.; Yerrapragada, Rajashekar; Jain, Sushil K.

doi:10.1016/s0271-5317(99)00122-0

Cited by 5 publications

(4 citation statements)

References 24 publications

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“…These results are in the line with [10] who found that, the olive oil diet reduced the serum Fe compared to control group (corn oil diet).…”

Section: Discussionsupporting

confidence: 92%

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Effect of Feeding on Olive Oil and Thyme on Pregnancy and Lactation Periods

Salem¹

2015

IJNFS

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Abstract:This study aimed to evaluate the effect of feeding on virgin olive oil (VOO) and extra virgin olive oil (EVOO) at 50% and 100% with or without thyme leaves at 1% and 2.5% on pregnancy and lactation periods. Methods: One hundred and twenty adult female rats (120 ±5g) were randomly divided into 15 groups (n=8) for month before mating. On 19 th day of pregnancy, half of pregnant rats were weighted, killed and their fetuses take off with uterus. Another half of pregnant rats were left to evaluate the lactation period. Biochemical assays, bone measurements and fertility hormones were evaluated. Results: Generally, the VOO groups were improved the health status of pregnant and lactating rats more than EVOO groups. The pregnant rats in VOO and thyme leaves powder groups were lower of body weight gain (BWG) without their fetuses than EVOO and thyme leaves powder groups. The mean weight of fetuses in VOO and thyme leaves powder groups were higher than EVOO combined with thyme leaves groups. Also, the feeding on olive oils with thyme leaves had an increase of number of fetuses and bone Ca and P contents. The results showed that, in an increasing of number of fetuses caused decrease in bone mineral density (BMD). Pregnant and lactating rats fed on 100% olive oils had TC, TG, LDL-C, and VLDL-C lower than the rats fed on 50% olive oils. Also, the rats fed on olive oils and thyme leaves powder had increase in both E2 and progesterone levels before mating and at the end of lactation period compared to control group. Meanwhile, the prolactin hormone levels for rats at the end of lactation period were lower than on 19 th day of pregnancy period. Conclusion: Diet which containing with olive oil improved the health status, especially during pregnancy and lactation periods. Consumption of olive oil and olive oil and thyme leaves could be reduce the risk of infertility in females.

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“…These results are in the line with [10] who found that, the olive oil diet reduced the serum Fe compared to control group (corn oil diet).…”

Section: Discussionsupporting

confidence: 92%

“…Also, [9] reported that olive oil consumption during adult life was not associated with the risk of breast cancer. While, [10] found that diet supplemented with olive oil modifies iron concentration in serum and liver tissues.…”

Section: Introductionmentioning

confidence: 99%

Effect of Feeding on Olive Oil and Thyme on Pregnancy and Lactation Periods

Salem¹

2015

IJNFS

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“…Oleuropein and hydroxytyrosol, free radical scavengers, have antioxidant activity as found in other antioxidants, such as vitamin E and butylated hydroxytoluene (BHT) [ 20 ]. On the other hand, it has been demonstrated that olive oil may interfere in iron absorption [ 24 ]. Considering the importance of iron in the oxidative stress induction, the reduced iron uptake and diminished serum concentration of iron may be alternative mechanism for reduced myocardial LH in C-Olive animals.…”

Section: Discussionmentioning

confidence: 99%

“…Extra-virgin olive oil was chosen for its high content of phenolic compounds and was purchased from the local market (Botucatu city, São Paulo State, Brazil). The olive oil administration was the adopted dose according to human olive oil consumption, and considered that the average consumption of olive oil in humans is 4% of the diet, twice a week [ 24 ]. This value corresponded to 1 g olive oil per 25 g of consumed chow, or 3 g/kg/day olive oil for rats of C-Olive and Ob-Olive groups [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

Effects of olive oil and its minor phenolic constituents on obesity-induced cardiac metabolic changes

Ebaid

Seiva

Rocha

et al. 2010

Nutr J

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BackgroundOlive oil and its minor constituents have been recommended as important dietary therapeutic interventions in preventive medicine. However, a question remains to be addressed: what are the effects of olive oil and its phenolic compounds on obesity-induced cardiac metabolic changes?MethodsMale Wistar rats were divided into two groups (n = 24/group): (C) receiving standard-chow; (Ob) receiving hypercaloric-chow. After 21 days C and Ob groups were divided into four subgroups (n = 6/group):(C) standard-chow and saline; (C-Olive)standard-chow and olive-oil (3.0 g/kg.day); (C-Oleuropein)standard-chow and oleuropein (0.023 mg/kg/day); (C-Cafeic) standard-chow and cafeic-acid (2.66 mg/kg/day); (Ob)receiving hypercaloric-chow and saline;(Ob-Olive) hypercaloric-chow and olive-oil;(Ob-Oleuropein) hypercaloric-chow and oleuropein;(Ob-Cafeic) hypercaloric-chow and cafeic-acid. Treatments were given twice a week during 21 days.ResultsAfter 42 days, obesity was evidenced in Ob rats from enhanced body-weight, surface-area, and body-mass-index. Energy-expenditure, oxygen consumption(VO2) and fat-oxidation were lower in Ob-group than in C. Despite no morphometric changes, Ob-Olive, Ob-Oleuropein and Ob-Cafeic groups had higher VO2, fat-oxidation, myocardial beta-hydroxyacyl coenzyme-A dehydrogenase and lower respiratory-quotient than Ob. Citrate-synthase was highest in Ob-Olive group. Myocardial lipid-hydroperoxide(LH) and antioxidant enzymes were unaffected by olive-oil and its compounds in obesity condition, whereas LH was lower and total-antioxidant-substances were higher in C-Olive and C-Oleuropein than in C.ConclusionsThe present study demonstrated for the first time that olive-oil, oleuropein and cafeic-acid enhanced fat-oxidation and optimized cardiac energy metabolism in obesity conditions. Olive oil and its phenolic compounds improved myocardial oxidative stress in standard-fed conditions.

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Effects of olive oil and its minor constituents on serum lipids, oxidative stress, and energy metabolism in cardiac muscle

Faine

Rodrigues

Galhardi

et al. 2006

Can. J. Physiol. Pharmacol.

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Recent lines of evidence suggest that the beneficial effects of olive oil are not only related to its high content of oleic acid, but also to the antioxidant potential of its polyphenols. The aim of this work was determine the effects of olive oil and its components, oleic acid and the polyphenol dihydroxyphenylethanol (DPE), on serum lipids, oxidative stress, and energy metabolism on cardiac tissue. Twenty four male Wistar rats, 200 g, were divided into the following 4 groups (n = 6): control (C), OO group that received extra-virgin olive oil (7.5 mL/kg), OA group was treated with oleic acid (3.45 mL/kg), and the DPE group that received the polyphenol DPE (7.5 mg/kg). These components were administered by gavage over 30 days, twice a week. All animals were provided with food and water ad libitum. The results show that olive oil was more effective than its isolated components in improving lipid profile, elevating high-density lipoprotein, and diminishing low-density lipoprotein cholesterol concentrations. Olive oil induced decreased antioxidant Mn-superoxide dismutase activity and diminished protein carbonyl concentration, indicating that olive oil may exert direct antioxidant effect on myocardium. DPE, considered as potential antioxidant, induced elevated aerobic metabolism, triacylglycerols, and lipid hydroperoxides concentrations in cardiac muscle, indicating that long-term intake of this polyphenol may induce its undesirable pro-oxidant activity on myocardium.

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Dietary supplementation with olive oil influences iron concentrations in rats

Cited by 5 publications

References 24 publications

Effect of Feeding on Olive Oil and Thyme on Pregnancy and Lactation Periods

Effect of Feeding on Olive Oil and Thyme on Pregnancy and Lactation Periods

Effects of olive oil and its minor phenolic constituents on obesity-induced cardiac metabolic changes

Effects of olive oil and its minor constituents on serum lipids, oxidative stress, and energy metabolism in cardiac muscle

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