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العنوان
Impact of refined and virgin olive oil on risk of cardiovascular disorders in male rats with experimental atherosclerosis /
المؤلف
Gumaih, Hussein Saleh Ahmed.
هيئة الاعداد
باحث / حسين صالح أحمد
مشرف / حمدي عبدالحميد ابراهيم
مشرف / عزة محمد الوقف
مشرف / هناء علي حسن
مشرف / هناء محمد سراج
الموضوع
Olive Oil.
تاريخ النشر
2010.
عدد الصفحات
154 p. :
اللغة
الإنجليزية
الدرجة
الدكتوراه
التخصص
البيطري
تاريخ الإجازة
01/01/2010
مكان الإجازة
جامعة المنصورة - كلية العلوم - Department Of Zoology
الفهرس
Only 14 pages are availabe for public view

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from 186

Abstract

Atherosclerosis is an arterial disease, in which fatty substances and cellular wastes built up in the inner lining of the arterial wall, leading to reduced blood flow in the vessel with subsequent development of cardiovascular disorders. The present study indicated the following results: 1- Hyperlipidemia in serum, liver, heart and aorta of atherogenic rats. 2- Low density lipoprotein cholesterol, very low density lipoprotein cholesterol and atherogenic index were increased along with decreased high density lipoprotein cholesterol concentration in serum of rats fed atherogenic diet. 3- Serum glucose level was increased in the atherogenic rats. 4- Serum and tissues total protein contents were significantly lowered in the atherogenic group. 5- The tissue content oxidative stress biomarkers were significantly increased whereas antioxidants were decreased in the atherogenic rats. 6- The activities of cardiac and liver enzymes were declined in tissues accompanied with elevation in their activities in serum of atherogenic rats. 7- Besides, an elevation in the serum level of the two inflammatory markers, tumor necrosis factor-α and fibrinogen was demonstrated. 8- Additionally, marked elevation in the total leukocytes, monocytes, lymphocytes and platelets, but decreased erythrocytes count, Hb content and other hematological indices. In the contrast to these multiple atherogenic events, feeding olive oil (virgin olive oil or refine olive oil) has shown lowered atherogenic hazards. This effect was observed mainly in terms of modulating a number of oxidative and inflammatory markers. Besides, a reduction in the hyperlipidemic and hyperglycemic status, concomitant with increased NO level was recorded. The present study showed also that VOO was more effective than ROO, where the maximal protection was observed with VOO administration. Therefore, VOO might be a good candidate to replace other fats in the functional food for retarding atherosclerosis and risk of cardiovascular disorders.