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Original Article
4 (
2
); 164-170
doi:
10.4103/0976-3147.112753

Neuroprotective effect of olive oil in the hippocampus CA1 neurons following ischemia: Reperfusion in mice

Department of Anatomy, Esfahan University of Medical Sciences, Esfahan, Iran
Department of Physiology, Esfahan University of Medical Sciences, Esfahan, Iran
Department of Histology, Tehran University of Medical Sciences, Tehran, Iran
Department of Nursing, School of Nursing, Esfahan University of Medical Sciences, Esfahan, Iran

Dr. Hassanshahi J Department of physiology, Tehran University of Medical Sciences Tehran Iran hasanshahij@gmail.com

Licence
This is an open access article published by Thieme under the terms of the Creative Commons Attribution-NonDerivative-NonCommercial License, permitting copying and reproduction so long as the original work is given appropriate credit. Contents may not be used for commercial purposes, or adapted, remixed, transformed or built upon. (https://creativecommons.org/licenses/by-nc-nd/4.0/)
Disclaimer:
This article was originally published by Thieme Medical and Scientific Publishers Private Ltd. and was migrated to Scientific Scholar after the change of Publisher.

Abstract

ABSTRACT

Introduction: Transient global ischemia induces selective, delayed neuronal death of pyramidal neurons in the hippocampal CA1. Oxidative Stress is considered to be involved in a number of human diseases including ischemia. Preliminary studies confirmed reduction of cell death in brain following treatment with antioxidants. Aim: According to this finding, we study the relationship between consumption of olive oil on cell death and memory disorder in brain ischemia. We studied the protective effect of olive oil against ischemia‑reperfusion. Material and Methods: Experimental design includes three groups: Intact (n = 8), ischemic control (n = 8) and treatment groups with olive oil (n = 8). The mice treated with olive oil as pre‑treatment for a week. Then, ischemia induced by common carotid artery ligation and following the reduction of inflammation [a week after ischemia], the mice post‑treated with olive oil. Nissl staining applied for counting necrotic cells in hippocampus CA1. Tunnel kit was used to quantify apoptotic cell death while to short term memory scale, we apply y‑maze and shuttle box tests and for detection the rate of apoptotic and treated cell, we used western blotting test for bax and bcl2 proteins. Results: High rate of apoptosis was seen in ischemic group that significantly associated with short‑term memory loss. Cell death was significantly lower when mice treated with olive oil. The memory test results were adjusted with cell death results and bax and bcl2 expression in all groups’ comparison. Ischemia for 15 min induced cell death in hippocampus with more potent effect on CA1. Conclusion: Olive oil intake significantly reduced cell death and decreased memory loss.

Keywords

Antioxidant
hippocampus CA1
ischemia‑reperfusion
neuroprotective effect
olive oil

Conflict of Interest

None declared

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