Olive oil protects against 2,4‐dichlorophenoxyacetic acid‐induced oxidative renal dysfunction in adult rats

Abstract

This study was aimed to evaluate the protective effect of extra virgin olive oil (EVOO) and its fractions (hydrophilic (HF) and lipophilic (LF)) treatment on 2,4-dichlorophenoxiacetic acid (2,4-D)-induced nephrotoxicity in rats. The Wistar rats (n ¼ 80, 210-230 g) were divided into eight groups having ten animals, i.e., control group (C), (2,4-D) group that received 2,4-D (5 mg/kg b.w.), (2,4-D/EVOO) group was treated with 2,4-D plus EVOO, (2,4-D/olive oil hydrophilic fraction, OOHF) group that received 2,4-D plus HF, (2,4-D/olive oil lipophilic fraction, OOLF) group was treated with 2,4-D plus LF, (EVOO) group that received only EVOO, (OOHF) group was given HF and (OOLF) group was treated with the LF. These components were administered daily by gavage for 4 wk. 2,4-D administration affected plasma urea and creatinine levels, which increased while uric acid significantly decreased. A marked increase of malondialdehyde level and with a significant decrease in enzymatic antioxidant's activities, were also observed in 2,4-D treated rats. The co-administration of EVOO and its fractions along with 2,4-D resulted in a reversal of 2,4-D induced biochemical changes in kidney accompanied by a significant decrease in lipid peroxidation and an increase in the level of the antioxidant defence system. Light microscopy investigations revealed that 2,4-D exposure induced numerous histopathological alterations in the kidney. EVOO administration with 2,4-D severely reduced the toxicity of 2,4-D and preserved the normal histological architecture of the renal tissue. However, a milder histopathological improvement was observed in animals co-treated with HF or LF plus 2,4-D. In conclusion, the present study suggest that the nephroprotective potential of EVOO against 2,4-D toxicity might be due to the synergic effect of the two fractions, which could be useful for achieving optimum effects in 2,4-D-induced renal damage.

Flavored olive oils: focus on their acceptability and thermal stability

“…Increasing the antioxidant status in people's diets is a promising solution to contrast the development and progression of many diseases such as coronary artery disease (Servili et al, 2009;Frankel, 2011), cancer (BiasiniC et al, 2015), neurodegenerative conditions and others (Nakbi et al, 2012). Nowadays, consumers are more conscious and informed about food products following the development of quality standards and regulations.…”

“…Extra virgin olive oil (EVOO), represents one of the most commonly studied antioxidant food sources (Saleh and Saleh, 2011;Nakbi et al, 2012;Abdallah et al, 2018). Ample research has supported the healthy benefits resulting from the adoption of the Mediterranean diet (Grossi et al, 2013;Martinez Gonzalez et al, 2014;Grosso et al, 2017).…”