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Antioxidant and anti-inflammatory effect of olive leaf extract treatment in diabetic rat brain

  • Mehmet Berköz EMAIL logo , Tahir Kahraman , Zwain Nozad Shamsulddin and Mirosław Krośniak
Published/Copyright: June 17, 2021

Abstract

Objectives

Olive (Olea europaea L.) plays a promising role in pharmaceutical, nutraceutical, and cosmetic production. On the other hand, olive leaf is widely used in folk medicine due to its antihyperglycemic activity. For this aim, possible effects of olive leaf extract (OLE) in the brain tissue of streptozotocin-induced diabetic rats were investigated.

Methods

A total of 28 male rats were divided into four equal groups as control, diabetic (single dose of 45 mg/kg streptozotocin, i.p.), OLE (500 mg/kg/day), and diabetic + OLE groups. The study was terminated 21 days after the diabetes model was formed. At the end of the study, all the animals were sacrificed and blood and brain tissues were isolated. Relative brain weights, complete blood count, blood glycated hemoglobin, serum glucose, total protein, total cholesterol, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, triglycerides, insulin, gonadal hormone levels, production and messenger ribonucleic acid (mRNA) levels of proinflammatory cytokines and mediators, total thiol, total oxidative stress, and total antioxidant status levels and fatty acid composition in brain tissue were measured in all study groups.

Results

In diabetic rats, relative brain weight and serum insulin level decreased, glycated hemoglobin, oxidative stress, production and mRNA level of proinflammatory cytokines and mediators increased, hyperglycemia, hypercholesterolemia and hypertriglyceridemia, degraded fatty acid composition, anemia, leukopenia, and thrombocytopenia occurred. After OLE treatment, a remarkable improvement in most of these parameters, except gonadal hormones, has been observed in diabetic rats.

Conclusions

This study suggests that olive leaf can be a precious neuroprotective agent in diabetes.


Corresponding author: Mehmet Berköz, Department of Biochemistry, Faculty of Pharmacy, Van Yuzuncu Yil University, Van, Turkey, Phone: +90 432 444 5065/21124, E-mail:

Funding source: Office of Scientific Research Projects of Van Yuzuncu Yil University

Award Identifier / Grant number: TYL-2016-5106

Acknowledgments

The authors sincerely thank the laboratory technicians and assistants in Jagiellonian University, Medical College, Department of Food Chemistry and Nutrition.

  1. Research funding: This research was financially supported in part by the Office of Scientific Research Projects of Van Yuzuncu Yil University under Grant number (TYL-2016-5106).

  2. Author contributions: All authors participated in the design, collection of data, interpretation of the studies, analysis of the data, and review of the manuscript. All authors read and approved the final manuscript.

  3. Competing interests: The authors do not have any conflict of interest to declare.

  4. Informed consent: Not available for this study.

  5. Ethical approval: Ethical approval of the study was obtained from Van Yuzuncu Yil University Ethical Commission for Animal Experiments (Decision number: 2016/12, Date: 29.12.2016).

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Received: 2020-11-18
Accepted: 2021-05-04
Published Online: 2021-06-17

© 2021 Walter de Gruyter GmbH, Berlin/Boston

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