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Dietary Virgin Olive Oil Reduces Oxidative Stress and Cellular Damage in Rat Brain Slices Subjected to Hypoxia–Reoxygenation

  • Original Article
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Lipids

Abstract

We investigated how virgin olive oil (VOO) affected platelet and hypoxic brain damage in rats. Rats were given VOO orally for 30 days at 0.25 or 0.5 mL kg−1 per day (doses A and B, respectively). Platelet aggregation, thromboxane B2, 6-keto-PGF1α, and nitrites + nitrates were measured, and hypoxic damage was evaluated in a hypoxia–reoxygenation assay with fresh brain slices. Oxidative stress, prostaglandin E 2, nitric oxide pathway activity and lactate dehydrogenase (LDH) activity were also measured. Dose A inhibited platelet aggregation by 36% and thromboxane B2 by 19%; inhibition by dose B was 47 and 23%, respectively. Virgin olive oil inhibited the reoxygenation-induced increase in lipid peroxidation (57% in control rats vs. 2.5% (P < 0.05) in treated rats), and reduced the decrease in glutathione concentration from 67 to 24% (dose A) and 41% (dose B). Brain prostaglandin E 2 after reoxygenation was 306% higher in control animals, but the increases in treated rats were only 53% (dose A) and 45% (dose B). The increases in nitric oxide production (213% in controls) and activity of the inducible isoform of nitric oxide synthase (175% in controls) were both smaller in animals given VOO (dose A 84%; dose B 12%). Lactate dehydrogenase activity was reduced by 17% (dose A) and 42% (dose B). In conclusion, VOO modified processes related to thrombogenesis and brain ischemia. It reduced oxidative stress and modulated the inducible isoform of nitric oxide synthase, diminishing platelet aggregation and protecting the brain from the effects of hypoxia–reoxygenation.

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Abbreviations

cNOS:

Constitutive isoform of nitric oxide synthase

GSH:

Reduced glutathione

GSSG:

Oxidized glutathione

GSHpx:

Glutathione peroxidase

GSHtf:

Glutathione transferase

iNOS:

Inducible isoform of nitric oxide synthase

LDH:

Lactate dehydrogenase

NO:

Nitric oxide

NOS:

Nitric oxide synthase

NO2 − + NO3 − :

Plasma nitrite + nitrate

PGE2 :

Prostaglandin E 2

TxB2 :

Thromboxane B2

TBARS:

Thiobarbituric acid reactive substances

VOO:

Virgin olive oil

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Acknowledgments

We thank A. Pino Blanes for its excellent technical assistance and K. Shashok for translating parts of the manuscript into English.

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Authors and Affiliations

  1. Laboratorio de Investigaciones Antitrombóticas e Isquemia Tisular (LIAIT), Department of Pharmacology, School of Medicine, University of Málaga, Campus de Teatinos s/n, 29071, Málaga, Spain

    J. A. González-Correa, J. Muñoz-Marín, A. Guerrero, F. Narbona, J. A. López-Villodres & J. P. De La Cruz

  2. Clinical Laboratory, Hospital Universitario Carlos Haya, Málaga, Spain

    M. M. Arrebola

Authors
  1. J. A. González-Correa
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  2. J. Muñoz-Marín
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  3. M. M. Arrebola
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  4. A. Guerrero
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  5. F. Narbona
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  6. J. A. López-Villodres
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  7. J. P. De La Cruz
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Corresponding author

Correspondence to J. P. De La Cruz.

Additional information

This study was partially supported by a grant from the Ministerio de Ciencia y Tecnología, Spain (AGL−04-7935-C03-02).

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González-Correa, J.A., Muñoz-Marín, J., Arrebola, M.M. et al. Dietary Virgin Olive Oil Reduces Oxidative Stress and Cellular Damage in Rat Brain Slices Subjected to Hypoxia–Reoxygenation. Lipids 42, 921–929 (2007). https://doi.org/10.1007/s11745-007-3097-6

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  • DOI: https://doi.org/10.1007/s11745-007-3097-6

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