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Asian Journal of Clinical Nutrition
  Year: 2011 | Volume: 3 | Issue: 2 | Page No.: 53-61
DOI: 10.3923/ajcn.2011.53.61
Dietary Olive Oil Effect on the Histopathological Alterations Caused by Mixture of Saturated Fats in Both Aorta and Liver of Rat
M. AL-Rawi and A. Ali

Abstract:
This study aimed to study the antioxidant effect of olive oil against the histopathological alterations induced by cholesterol 4%+cholic acid 1%+thipresentacil 05% on the aorta and Liver of rat. Olive oil and/or a mixture of cholesterol 4%+cholic acid 1%+thipresentacil 05% were given to male rats for 16 week, 12 h after the last diet animals were killed and the selected tissues obtained and prepared for histological study. The results demonstrated that treating rat with cholesterol 4%+cholic acid 1%+thipresentacil 05% induced sever histopathological changes in the liver, these changes included distribution of liver architecture as it lost the normal radiating pattern, cellular infiltration and cells turned into large foam cells contained numerous internal cytoplasmic vesicles. Also, aorta with straight tunica intimae has large sub endothelial lipid deposits; disorganized myofibrils with dense irregular nuclei and tunica media height increased till 58.70 μm. Co-administration of olive oil+mixture of cholesterol 4%+cholic acid 1%+thipresentacil 05% lessened most histopathological changes in aorta and liver as compared to animals treated only with mixture of cholesterol 4%+cholic acid 1%+thipresentacil 05%. This indicated that olive oil showed antioxidant effects and improvement in the structure of the aorta and liver of rat.
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How to cite this article:

M. AL-Rawi and A. Ali, 2011. Dietary Olive Oil Effect on the Histopathological Alterations Caused by Mixture of Saturated Fats in Both Aorta and Liver of Rat. Asian Journal of Clinical Nutrition, 3: 53-61.

DOI: 10.3923/ajcn.2011.53.61

URL: https://scialert.net/abstract/?doi=ajcn.2011.53.61

 
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