The Effect of Extra Virgin Olive Oil on LOX-1 and COX-2 in High Fat Diet Rats

Abstract

Background: High fat diet (HFD) is a diet containing large amounts of fat consistently. The increase dietary fat and cholesterol have a key role in development of health problems. Extra virgin olive oil associated with prevention of LDL oxidation, beneficial changes in lipid ratios and low risk for Coronary Heart Disease. Objective: To determine the anti-inflammatory and anti-oxidant effect of extra virgin olive oil extract to blood levels of COX-2 and LOX-1 in rats induced by high fat diet. Method: This research is used randomized posttest only control group design. Thirty Wistar rats were divided into five groups: group of control (-) which received normal diet and group of control (+) which received HFD without EVOO treatment and three HFD groups treated by EVOO 1 mL/kg BW/day, 2 mL/kg BW/day and 3 mL/kg BW/day orally for 2 months. The blood was collected from rat eyes and serum was collected after centrifugation. COX-2 and LOX-1 concentrations were measured by the enzyme linked immunosorbent assay (ELISA). Results: The result showed higher COX-2 concentrations in groups treated with EVOO than control (-) group. COX-2 serum levels of negative control where significantly lower than those of rats treated with 2 ml/kg/day (p = 0.047) and 3 ml/kg/day EVOO (p = 0.014). The COX-2 serum levels of group received 1 ml/kg/day were significantly lower than those of rats received 3 ml/kg/day EVOO (p = 0.027). LOX-1 concentrations showed no significant deference among all groups (p = 0.570). Conclusion:It's demonstrated in this study that extra virgin olive oil extract has only minor anti-inflammatory and antioxidant effect in rats with high fat diet.