Antiglycative effect of olive leaf (olea europaea) against dietary advanced glycation end products in rats
Keywords:
Advanced glycation end products, Gene expression, Glycation, Inflammation, Olive leafAbstract
Objective
The aim was to examine the antiglycation effect of (Olive Leaf Extract) OLE in rats fed a diet rich in Advanced Glycation End Products (AGEs).
Methods
Rats were divided into six groups: a group standard diet, a group standard diet + 500 mg/kg/wk OLE, a group standard diet + 1000 mg/kg/wk OLE, a group H-AGEs diet, a group H-AGEs diet + 500 mg/kg/wk OLE and a group H-AGEs diet + 1000 mg/kg/wk OLE.
Results
Following an 8-week intervention, serum AGE and receptor of AGE (RAGE) amounts of rats in the High Advanced Glycation End Products (HAGE) group were higher than the control group (p<0.001). The serum AGE amount of rats in the HAGE group was significantly higher than those receiving 1000 mg/kg/wk OLE supplementation (p<0.001). 1000 mg/kg/wk OLE supplementation was effective on inflammatory markers in serum. Histopathological changes in the liver were reduced by OLE supplementation. However, it did not significantly affect liver Receptor Advanced Glycation End Products (RAGE) and nuclear factor kappa B (NF-ĸB) gene
expressions.
Conclusion
This research has revealed that OLE can be an essential phytotherapeutic agent in sustainable nutrition, as it is a plant waste and a potential antiglycation agent.
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