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  • Title: Antidiabetic effect of olive leaf extract on streptozotocin-induced diabetes mellitus in experimental animals.
    Author: Gürbüz M, Öğüt S.
    Journal: Nutr Hosp; 2020 Oct 21; 37(5):1012-1021. PubMed ID: 32960633.
    Abstract:
    Background: recently, a relationship between diabetic complications and oxidative stress has been emphasized. There have been some studies showing the effect of olive leaf on hyperglycemia and diabetic complications due to its antioxidant properties. In many studies the effect of olive leaf on plasma total antioxidant level has been measured by different methods. Our study represents the first time it has been measured by a new method of total thiol disulfide homeostasis. Aim: chronic exposure to hyperglycemia and hyperlipidemia contributes to the pathogenesis of diabetic complications through oxidative stress mediators. Thiol is one of the most important antioxidant barriers in humans, and thiol disulfide homeostasis is a new oxidative stress marker. We aimed to investigate the effect of olive leaf extract (OLE) obtained from fresh leaves of Olea europaea, var oleaster on diabetic complications through their hypoglycemic and antioxidant effect in diabetic rats. Methods: twenty-eight Wistar albino rats aged 12-13 weeks were used in the study. The rats were divided into a control group (C), a diabetic control group (DC), a diabetic group treated with 200 mg/kg OLE (D+200), and a diabetic group treated with 400 mg/kg OLE (D+400), having 7 rats in each group. The treatment groups received OLE by the gavage method for 21 days. At the end of the study, all rats were sacrificed by cervical dislocation. Blood samples collected from the heart were centrifuged and glucose, total cholesterol, triglyceride, urea, uric acid, creatinine, alanine aminotransferase (ALT), aspartate aminotransferase (AST), lipid hydroperoxide (LOOH) level, and thiol-disulfide homeostasis were determined. The hemoglobin A1c (HbA1c) analysis was performed on complete blood. In addition, a tail flick test and hot plate modeling were performed to indicate pain perception loss. Results: it was observed that OLE had no effect on serum glucose and HbA1c levels. On the contrary, OLE reduced the levels of total cholesterol (p < 0.01), urea (p < 0.01) and hot plate latency (p < 0.01) in a significant manner. Also, OLE showed a tendency to reduce LOOH levels and to increase thiol levels in a dose-dependent manner (p > 0.05). Conclusion: OLE supplementation for 21 days, at the amounts used, cannot protect against hyperglycemia but may be protective against hypercholesterolemia and tissue damage as caused by diabetes mellitus in rats. Objetivo: la exposición crónica a la hiperglucemia y la hiperlipidemia contribuye a la patogénesis de las complicaciones diabéticas a través de mediadores del estrés oxidativo. El tiol es una de las barreras antioxidantes más importantes de los seres humanos y la homeostasis del disulfuro de tiol es un nuevo marcador de estrés oxidativo. El objetivo fue0 investigar el efecto del extracto de hoja de olivo (OLE), obtenido de hojas frescas de Olea europaea var. Oleaster, sobre las complicaciones diabéticas a través del efecto hipoglucémico y antioxidante en ratas diabéticas. Métodos: se utilizaron en el estudio veintiocho ratas albinas Wistar de 12-13 semanas de edad. Las ratas se agruparon en un grupo de control (C), un grupo de control diabético (DC), un grupo diabético tratado con 200 mg/kg de OLE (D+200) y un grupo diabético tratado con 400 mg/kg de OLE (D+400), teniendo 7 ratas en cada grupo. Los grupos de tratamiento recibieron OLE por el método del “gavage” durante 21 días. Al final del estudio, todas las ratas fueron sacrificadas por dislocación cervical. Las muestras de sangre recogidas del corazón se centrifugaron y se determinaron los niveles de glucosa, colesterol total, triglicéridos, urea, ácido úrico, creatinina, alanina-aminotransferasa (ALT), aspartato-aminotransferasa (AST), hidroperóxido de lípidos (LOOH) y homeostasis de tiol disulfuro. El análisis de la hemoglobina A1c (HbA1c) se realizó en sangre entera. Además, se realizaron pruebas de movimiento de la cola y modelado de placa caliente para indicar la pérdida de percepción del dolor. Resultados: se observó que el OLE no tuvo efecto sobre los niveles de glucosa y HbA1c en el suero. Por el contrario, el OLE redujo los niveles de colesterol total (p < 0,01) y urea (p < 0,01), y la latencia de la placa caliente (p < 0,01) de manera significativa. Además, el OLE mostró tendencia a reducir el nivel de LOOH y a aumentar el nivel de tiol de manera dependiente de la dosis (p > 0,05). Conclusión: la suplementación con OLE durante 21 días en las cantidades usadas no puede proteger contra la hiperglucemia pero sí puede proteger contra la hipercolesterolemia y el daño tisular causado por la diabetes mellitus en las ratas.
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