Paper Information

Title: 

THE EFFECT OF OLIVE OIL ON GENTAMICIN NEPHROTOXICITY IN RATS

Type: POSTER
Author(s): KHASTAR H.*,MOGHADAMNIA A.,POURAMIR M.,SHAHABI S.
 
 *DEPT. OF PHYSIOLOGY AND PHARMACOLOGY, BABOL UNIVERSITY OF MEDICAL SCIENCES
 
Name of Seminar: IRANIAN CONGRESS OF PHYSIOLOGY AND PHARMACOLOGY
Type of Seminar:  CONGRESS
Sponsor:  PHYSIOLOGY AND PHARMACOLOGY SOCIETY, MASHHAD UNIVERSITY OF MEDICAL SCIENCE
Date:  2007Volume 18
 
 
Abstract: 

Introduction: Reactive oxygen metabolites (ROMs) have been proposed as one of the causative factors of the gentamicin (GM) nephrotoxicity. In this study we used olive oil (OO) that been shown to have antioxidant polyphenoles such as hydroxytyrosol, tyrosol and Oleuropein for decrease gentamicin nephrotoxicity.
Methods: Male Sprague-Dawley rats were randomly assigned to one of the following groups of seven rats: Group 1 (Control), Group 2 (Sham) olive oil (5g/100g Diet) was added to diet for 4 weeks. Group 3 (GM) gentamicin (100mg/kg ip) injected for 6 days. Group 4 (GM+OO) the same as group 2 but gentamicin (100mg/kg ip) administrated in last 6 days. Animal sacrificed for blood collection and then BUN and Creatinine evaluated as the renl functional indices in serum.
Results: No differences existed between group 1 and 2. In group 3 significant increases existed in serum BUN and Creatinine in contrast to control. In group 4 although olive oil could decrease serum BUN and Creatinine levels, but there are not significant changes in contrast to group 3.
Conclusion: The results show that olive oil could decrease gentamicin nephrotoxicity although not statistically significant.

 
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