Extra virgin olive oil modulates brain docosahexaenoic acid level and oxidative damage caused by 2,4-Dichlorophenoxyacetic acid in rats

Abstract

Oxidative stress is an important pathomechanism of neurological disorders such as Alzheimer disease and Parkinson disease, cardiovascular disorders and many others. This study sought to verify whether extra-virgin olive oil (EVOO), lipophilic fraction (OOLF) and hydrophilic fraction (OOHF) exerted a brain protective effect against the oxidative stress caused by 2,4-dichlorophenoxyacetic acid (2,4-D) pesticide at a dose of 5 mg/kg body weight. 2,4-D, EVOO and its fractions were administered to rats by gavages for four consecutive weeks. Oxidative stress was assessed by measuring brain lipid peroxide level, acetylcholinesterase (AChE), antioxidant enzyme activities and fatty acid composition. 2,4-D induced a decrease in both plasma and brain acetylcholinesterase activity and a rise in Brain TBARS (Thiobarbituric acid reactive substances) level and antioxidant enzyme activities compared with the control group. These changes were partly reversed by either EVOO or its fractions oral administration to 2,4-D treated rats. EVOO enhanced a neuroprotective effect evaluated by the restoration of brain fatty acid composition especially the level of docosahexaenoic acid (DHA). Our results indicate that EVOO exerts a neuroprotective activity against oxidative damage in brain induced by 2,4-D, which could be attributed to its antioxidative property.

Protective Effects of α-Tocopherol, γ-Tocopherol and Oleic Acid, Three Compounds of Olive Oils, and No Effect of Trolox, on 7-Ketocholesterol-Induced Mitochondrial and Peroxisomal Dysfunction in Microglial BV-2 Cells

“…α-Tocopherol was the major tocopherol identified (Tunisia > Spain > Morocco) and γ-tocopherol was also detected (Spain > Tunisia > Morocco) (Table 1). Of note, previous in vivo experiments have shown that the Tunisian EVOO had protective effects against lipid peroxidation, measured on Wistar rat erythrocytes, liver and brain [60,61,62]. Data obtained on Tunisian EVOO indicate that it could have neuroprotective effects [62].…”

“…Of note, previous in vivo experiments have shown that the Tunisian EVOO had protective effects against lipid peroxidation, measured on Wistar rat erythrocytes, liver and brain [60,61,62]. Data obtained on Tunisian EVOO indicate that it could have neuroprotective effects [62]. It was therefore of interest to determine the biological activities of major EVOO compounds (OA and tocopherols) on nerve cells.…”

Comparison of ¹⁹F and ¹H NMR spectroscopy with conventional methods for the detection of extra virgin olive oil adulteration

“…A number of previous studies suggested that olive oil exerts a protective effect against cardiovascular diseases, neurological disorders and certain malignant tumors (i.e. breast, prostate, endometrium, digestive tract) due to its well-balanced fatty acids, some trace nutritional components (squalene, phyto-sterols and so on) and natural antioxidants (Ruiz-Canela et al, 2011;Amel et al, 2016;Escrich et al, 2013). Extra virgin olive oil (EVOO) is considered to be the highest quality olive oil, in that it does not undergo any treatment other than washing, decantation, centrifugation and filtration.…”

Review: Germinal Cell Apoptosis by Herbal Medicine

“…Combination of EVOO and high supplementation of corn oil provided modulation effects on breast cancer through a combination of different signaling pathways [121]. In addition, EVOO also possessed neuroprotective activity that may counter the oxidative damage to the brain caused by 2,4-D [122].…”