Abstract:
The antidiabetic potential of extra-virgin olive oil (EVOO) and canola oil (CaO) consumption
have been shown in recent studies. The goal of this study was to evaluate how effectively dietary
supplementation of commercially available vegetable cooking oils (EVOO and CaO) performed
against Streptozotocin (STZ) induced diabetes in wistar rats. A number of 30 rats (males and
females aged 8-12 weeks) were used in this study and divided into five groups including controls
(C), diabetic control (DC), diabetic rats treated with metformin (DM), diabetic rats given EVOO
(DO) and diabetic rats given Cao (DCa). For biochemical analysis (lipid profile, liver functions,
and kidney functions), oxidative stress markers of the liver (CAT, SOD, and MDA), and
histopathological analysis of vital organs (liver, spleen and kidney) were used to assess the
protective effect of these supplemental oils. The dietary supplementation of EVOO significantly
reduced the serum ALP (P=˂0.0001), ALT (P=0.001 in male wistar rats), bilirubin (P=˂0.0001),
cholesterol (P=˂0.0002 in male wistar rats), TG (P=˂0.0001) and uric acid (P=0.0058) than
CaO. In DC, antioxidant enzymes CAT (P=0.0497, P=0.0462) and SOD (P=0.0017, P=0.0269)
are reduced considerably in male and female wistar rats respectively, while decreased MDA
level (P=˂0.0001, P=0.0002) in EVOO treated group of male and female wistar rats respectively.
The diabetic hepatic, renal, and splenic sections from the diabetic wistar rats revealed a number
of histological abnormalities. EVOO and CaO supplementation improved the reported
physiological, molecular, and histopathological changes. The result of the current study shows
that consumption of EVOO is more effective against diabetes and utilized to minimise the risk of
diabetes as a prophylactic measure.
