Effect of dietary virgin olive oil on serum lipids levels in rats

Background: Relationship between olive oil consumption and low cardiovascular mortality and mobility is the aim of current study. We were investigated of dietary virgin olive oil (VOO) effects on serum lipids profile. Methods: Experimental mature male rats were treated with VOO for 30 days at 0.25, 0.5 and 0.75 ml/kg/day and control group treated with saline at the same time via gastric gavage (n=6). At the end of day 30, serum cholesterol, triglycerides, HDL, LDL, VLDL levels and atherogenic indices were determined. Results: Analysis showed that main unsaturated fatty acid in VOO is oleic acid. After VOO administration, cholesterol, triglyceride, HDL and VLDL levels vs. control group increased significantly (P<0.05). The LDL levels were decreased by virgin olive oil in all doses in a dose dependent manner that in 0.75 ml/Kg/day vs. control group was significantly. Olive oil attenuated LDL/HDL ratio vs. control group significantly in a dose dependent manner (in 0.25, 0.5, and 0.75 ml/kg/day groups was 4.27±0.64, 3.85± 0.72, and 1.78±0.48, respectively vs. 8.55±0.2 mg/dl).VOO decrease TG/HDL ratio in 0.25 and 0.75 ml/kg/day (13.21± 1.07 and 12.45± 0.41 respectively vs. 16.51± 0.94 mg/dl). Conclusion: Result of this study showed that VOO can attenuate atherogenic indices possibly due to enrichment of this oil of oleic acid.