Treatment of Extra-Virgin Olive Oil on Ethanol- And Benzene-Induced Acinar Cells Damage in Adult Wistar Rats

Abstract

Objective: The study is focused on the effect ethanol and benzene on the acinar cells and extra- virgin olive oil (EVOO) as an ameliorative agent. Methods: Forty-eight Wistar rats were divided into eight groups of six animals per group: (1) Control group (a placebo of water), (2) EVOO, (3) 25% ethanol, (4) 200 mg/kg benzene, (5) 25% ethanol+200 mg/kg benzene (EB), (6) 25% ethanol+EVOO (EO), (7) 200 mg/kg benzene+EVOO (BO), and (8) 25% ethanol+200 mg/kg benzene+EVOO (EBO). The ethanol, benzene, and EVOO were administered orally. Results: All the treatment groups lost body weight except Groups 1 and 2. The histology of the pancreas showed significant (p≤0.05) damage to the acinar cells of groups exposed to 25% ethanol, 200 mg/kg benzene, and EB when compared to the control, EVOO, EO, BO, and EBO. The enzymatic activities of amylase and lipase evaluated showed significant (p≤0.05) decrease in EO and BO as compared to 25% ethanol, 200 mg/kg benzene, and EB-treated groups. Conclusion: There was an elevated glucose concentration in 25% ethanol and EBO as compared to control and EVOO has anti-inflammatory potential across the ameliorated groups.