Protective effects of virgin olive oil on hyperglycaemia and dyslipidaemia in streptozotocin-induced diabetic rats

El-Syed M. Kamel

Department of Pharmacology, Faculty of Medicine, Seventh of October University, Misurata Libya.

ABSTRACT: The main aim of the present study was to investigate the effects of virgin olive oil (VOO) on streptozotocin (STZ) - induced hyperglycaemia and dyslipidaemia in rats. For this purpose experimental diabetes was induced by a single intraperitoneal injection of STZ (60 mg/kg). VOO (0.25ml/kg and 0.5 rnl/ kg ) was orally administered to diabetic rats for a period of 30 days. Significant increase in blood glucose, total cholesterol (TCh), triglycerides (TG), low densitylipoprotein (LDL) and very low density lipoprotein (VLDL) cholesterol levels with significant decrease in high density lipoprotein (HDL) cholesterol levels were observed in diabetic control rats. Oral administration of VOO to diabetic rats significantly decreased the elevated levels of blood glucose. The most interesting finding was the significant increase in HDL.-cholesterol levels whereas, there was a significant decrease in serum TCh, TG, LDL and VLDL cholesterol levels in VOO treated diabetic rats. These results suggested that VOO effectively prevented the hyperglycaemia and improved the overall lipid profile of diabetic rats. These results obtained clearly indicate the existence of abnormalities in glucose and lipid metabolism in STZ diabetic rats and suggest a protective effects of VOO in this animal model.

KEYWORDS: Diabetes mellitus; Virgin olive oil; Streptozotocin; Hyperglycaemia; Dyslipidaemia

[ HTML Full Text]