تأثیر روغن زیتون بر آسیب‌های ناشی از ایسکمی مغزی و خونرسانی مجدّد به مغز، در شروع القای ایسکمی در موش صحرایی

Background and Aim: Stroke is the third leading cause of death and the most important factor of disability in the world. Recent studies have shown that olive oil has antioxidant effects during cerebral ischemia. The present study investigated the probable protective effects of olive oil on the brain infarction and neurological disability after a transient model of focal cerebral ischemia/reperfusion in rats. Materials and Methods: In this experimental study, 30 adult male wistar rats whose weight ranged 270-320 g were divided into three equal groups .: sham, control ischemia, and ischemia treated .. Transient focal cerebral ischemia was induced by means of 80 min middle cerebral artery occlusion (MCAO) followed by 24 hours reperfusion. Olive oil(1 ml/kg) was intraperitoneally injected into the cases at the beginning of ischemia . Neurologic outcome (NDS scale), infarct volume (TTC staining) and histological studies were done 24 hours after the end of MCAO. Results: Treatment with olive oil significantly reduced the cortical and striatal infarct volume by 65% and 52%, respectively. Olive oil also decreased the NDS of ischemic rats from 3.4±0.1 to 2.5±0.2 in the treated group. Besides, histological studies showed that olive oil reduced the number of eosinophilic and damage neurons in the ischemic area (P< 0.001). Conclusion: The findings of the current study indicated that olive oil effectively reduced ischemia, helped to the reperfusion of injuries, and improved neurological outcome. Olive oil is also a potent neuroprotective factor that is able to prevent neurodegeneration of transient focal ischemia in the beginning of reperfusion at ischemic areas.