Effect of virgin olive oil plus acetylsalicylic acid on brain slices damage after hypoxia-reoxygenation in rats with type 1-like diabetes mellitus

Effects of Oleuropein on Nitric Oxide, Glutathione, Malondialdehyde Levels and Glutathione Peroxidase Activities in Various Tissues of Streptozotocin-Induced Diabetic Rats Treated with Metformin and Insulin

“…20 Olive phenols have also important protective effects against brain cerebral ischemia, brain damage after hypoxiareoxygenation in diabetic rats. 6,38 Another study also indicated that polyphenolic compounds of oleuropein have neuroprotective effect on healthy rat brain slices. 39 However, although the neuroprotective mechanism of olive oil is still unknown, it is thought to be due to its antioxidant properties and anti-inflammatory effects.…”

“…4 Recent research has focused on the effects of exogenous antioxidants that may be effective in reducing the oxidative stress responsible for the formation of diabetes and diabetic complications. 5,6 Researchers also showed that the maintenance of adequate exogenous antioxidant levels prevent or even manage a great number of diabetic complications. [7][8][9] For this purpose, many antioxidants like coenzyme Q 10 , vitamin E, beta-catotene, vitamin A, phytoestrogens, polyphenols and oleuropein have been used.…”

Identification of Adulteration of Olive Oil with Other Edible Oils by LED-induced Fluorescence and Multivariate Calibration

“…Olive oil also has phenolic compounds, vitamin E and β-carotene, which are powerful antioxidants that react with free radicals, thus inhibiting platelet aggregation and preventing LDL oxidation (Aguilera et al, 2004). Due to its composition, olive oil provides a major contribution to the prevention and treatment of many diseases such as atherosclerosis (Ací n et al, 2005), thrombosis (De La Cruz et al, 2000), diabetes mellitus (De La Cruz et al, 2010), biliary disease, cataracts and eye diseases (Aparicio-Ruiz, Mí nguez-Mosquera & Gandul-Rojas, 2011), depression (Logan, 2005), bone mineralization (Coxam, Puel & Davicco, 2010), hypertension (Perona et al, 2004), and cancer (breast, prostate, digestive tract) (Fabiani & Morozzi, 2010;Ferná ndez-Arroyo et al, 2012;Flynn & Mega, 2010;Menendez et al, 2006). In addition, regular consumption of olive oil has a protective effect against free radicals in the skin, and increases life expectancy because it strengthens the immune system and protects against memory loss due to age (Viola & Viola, 2009;Baccouri et al, 2008).…”

Natural Polyphenols and Spinal Cord Injury

“…There is accumulating evidence that attributed the beneficial effects of olive oil phenols to a variety of biological activities, including free radical scavenging/antioxidant, anti-inflammatory, anti-carcinogenic, anti-microbial, anti-atherogenic, and antiviral properties [48, 49]. In addition, olive oil phenols have been shown to have some of the neuroprotective effects against brain hypoxia-reoxigenation [50, 51], cerebral ischemia [52, 53], and brain damage after hypoxia-reoxygenation in diabetic rats [54], ageing [55], Alzheimer’s diseases [56], Huntington’s disease [57], multiple sclerosis [58], Parkinson’s disease [59], peripheral neuropathy [60], and SCI [61-64]. It is well documented that olive oil polyphenols are able to cross the blood-brain barrier [65].…”

“…Also, Impellizzeri et al [64] documented that oleuropein aglycone, a hydrolysis product obtained from oleuropein, in a mice model of spinal cord trauma significantly decreased lipid peroxidation. One of the neuroprotective mechanisms of dietary virgin olive oil and its phenolics in hypoxia-reoxygenation and transient focal cerebral ischemia may be due in part to its effects on free radical-induced lipid peroxidation [66-69]. Olive oil reduced tissue lipid peroxidation by 20.3% in brain in hyperlipemic rabbits [70].…”