Sherazede Bouderbala, Khalid Naman Al-Hiti Mohammed, Adila Ougouag, Jihane Benmansour, Nadia Mahdad and Malika Bouchenak
Olive Cake Reduce Lipid Peroxidation Associated with Antioxidant Defense in Red Blood Cell and Heart, in Rats Fed a Cholesterol-Enriched Diet
Background: In Mediterranean areas, the olive oil industry produces substantial amounts of by-products, with one of the most important being the olive cake (OC). OC is the solid residue obtained after oil extraction. We hypothesized that administration of OC would prevented hypercholesterolemia and oxidative stress in rats fed a cholesterol-rich diets. Methods: Male Wistar rats (n=24) weighing 45 ± 5 g were divided into four groups fed diet with 1% cholesterol (HC) and supplemented or not with OC at 2.5%, 5% and 7.5% (OC2.5- HC, OC5-HC and OC7.5-HC or HC, respectively) for 28 days. Results: Compared with the HC group, serum total cholesterol values were respectively lower in the OC2.5-HC, OC5-HC and OC7.5-HC groups. Red Blood cells (RBC) thiobarbituric acid reactive substances (TBARS) were 1.3-fold lower in the OC7.5- HC group. In heart, TBARS concentration was significantly lower. In RBC, superoxide dismutase (SOD) activity was 1.13- fold increased in the OC5-HC group. Glutathione peroxidase (GSH-Px) activity was higher in all the OC groups. Glutathione reductase (GSSH-Red) activity was 2.3-fold higher in the OC5- HC and OC7.5-HC. Catalase activity was 1.3-fold increased in the OC2.5-HC and OC5-HC groups. Liver SOD and GSH-Px activities were significantly higher in all groups consumed the OC. Catalase activity was 1.5- fold increased in the OC7.5-HC group. In heart, SOD activity was significantly higher in all OC groups. Conclusion: It appears that olive cake attenuates hypercholesterolemia induced by cholesterol-enriched diet. In addition, olive cake may reduce lipid peroxidation associated with antioxidant defense in RBC and heart, compared to other tissues, in particular liver.
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