Antidiabetic effect of extra virgin olive oil from the ‘Rougette’ variety of the Skikda region of eastern Algeria
Paper Details
Antidiabetic effect of extra virgin olive oil from the ‘Rougette’ variety of the Skikda region of eastern Algeria
Abstract
The objective of this study is to determine the effects of an olive oil from the local “Rougette” variety on fasting glucose and lipid profile in rats with streptozotocin diabetes. For this, albino Wistar male rats were randomly divided into 4 groups. Rats were made diabetic by injection of streptozotocin. All groups received a standard rodent diet. Group 1: control received only this diet, both groups (2, 3): non-diabetic and diabetic received 2 ml of fasting extra virgin olive oil (EVOO) orally for 38 days, group 4: diabetic untreated. At the end of the experiment, body weights, fasting glucose, and lipid profile were measured. The results showed that there was an increase in body weight, a significant decrease in fasting blood glucose and triglycerides (TG), a highly significant increase in high density lipoprotein (HDL) and a decrease in total cholesterol (TC) in rats of the diabetic group treated with extra virgin olive oil (EVOO) compared with the untreated diabetic group. In control and healthy rats treated with olive oil, no significant difference was observed. In conclusion, olive oil can significantly improve fasting blood glucose and lipid profile in diabetic rats.
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Djedioui Abdallah, Rahal Lynda, Giuseppe Ruberto, Henchiri Chérifa (2018), Antidiabetic effect of extra virgin olive oil from the ‘Rougette’ variety of the Skikda region of eastern Algeria; IJB, V12, N4, April, P390-398
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