DIETARY VIRGIN OLIVE OIL REDUCES REPERFUSION INJURY IN RAT-ISCHEMIA BRAIN IN VIVO

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MOHAGHEGHI F.; BIGDELI M.R.; RASOULIAN B.; ZEYNALOU A.A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Seminar Paper

Paper Information

Seminar: IRANIAN CONGRESS OF PHYSIOLOGY AND PHARMACOLOGY
Year:2009 | Issue:19

Download Full-Text

View:

282

Download:

Information Seminar Paper

Title

DIETARY VIRGIN OLIVE OIL REDUCES REPERFUSION INJURY IN RAT-ISCHEMIA BRAIN IN VIVO

Author(s)

MOHAGHEGHI F. | BIGDELI M.R. | RASOULIAN B. | ZEYNALOU A.A.

Keywords

VIRGIN OLIVE OIL

ISCHEMIA

EDEMA

INFARCT VOLUME

BLOOD–BRAIN BARRIER PERMEABILITY

Abstract

Recent studies suggest that dietary VIRGIN OLIVE OIL (VOO) reduces hypoxia reoxygenation injury in rat brain slices. In this research, we attempted to investigate effects of VIRGIN OLIVE OIL pretreatment against ISCHEMIAreperfusion injury to the rat brain tissue.Rats were treated orally with VOO for 30 days at 0.25, 0.5 and 0.75mL/kg/day. Control group treated with saline for 30 days. At the end of day 30, each group was exposed to middle cerebral artery occlusion (MCAO) for 60 minutes. After 24h reperfusion, neurologic deficit scores (NDS), INFARCT VOLUME and brain EDEMA and BLOOD–BRAIN BARRIER PERMEABILITY were measured in all groups.Median neurologic deficit scores were reduced by VIRGIN OLIVE OIL, being 2, 1, 1 and 2 in doses 0.25, 0.5, 0.75 and control group respectively. Olive oil attenuated INFARCT VOLUME (dose 0.25: 206.41±26.23, dose 0.5: 124.21±14.73, dose 0.75: 108.46±31.63 vs. 207.82±34.29), brain water content at infarct hemisphere (dose 0.25: 81.5±0.56, dose 0.5: 80.5±0.22, dose 0.75: 80.5±0.34 vs. 82±0.25) and BLOOD–BRAIN BARRIER PERMEABILITY at infarct hemisphere (dose 0.25: 9.21± 2.28, dose 0.5: 5.83±1.6, dose 0.75: 4.43±0.93 vs. 11.31± 2.67) that all of this parameters were reduced in doses 0.5 and 0.75 in comparison to control group significantly.VIRGIN OLIVE OIL produces neuroprotective effects and induces ischemic tolerance against ischemic injury in the brain tissue partly by monounsaturated fatty acids and antioxidant agent found in VIRGIN OLIVE OIL.

Multimedia

No record.

Cites

No record.

References

No record.

Cite

APA: Copy

MOHAGHEGHI, F., BIGDELI, M.R., RASOULIAN, B., & ZEYNALOU, A.A.. (2009). DIETARY VIRGIN OLIVE OIL REDUCES REPERFUSION INJURY IN RAT-ISCHEMIA BRAIN IN VIVO. IRANIAN CONGRESS OF PHYSIOLOGY AND PHARMACOLOGY. SID. https://sid.ir/paper/903558/en

Vancouver: Copy

MOHAGHEGHI F., BIGDELI M.R., RASOULIAN B., ZEYNALOU A.A.. DIETARY VIRGIN OLIVE OIL REDUCES REPERFUSION INJURY IN RAT-ISCHEMIA BRAIN IN VIVO. 2009. Available from: https://sid.ir/paper/903558/en

IEEE: Copy

F. MOHAGHEGHI, M.R. BIGDELI, B. RASOULIAN, and A.A. ZEYNALOU, “DIETARY VIRGIN OLIVE OIL REDUCES REPERFUSION INJURY IN RAT-ISCHEMIA BRAIN IN VIVO,” presented at the IRANIAN CONGRESS OF PHYSIOLOGY AND PHARMACOLOGY. 2009, [Online]. Available: https://sid.ir/paper/903558/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops