Effect of olive (Olea europaea) extract on levels of urea and uric acid in normal and streptozotocin-diabetic rats

Increasing the level of urea and uric acid is an associated complication of diabetes mellitus. Many spices and herbs are known to be hypoglycaemic. Olea europaea belonging to the family oleaceae is widely used in herbal medicine for the treatment of diabetes. The present study was carried out to investigate the role of the alcoholic extract from leaves of olive on level of urea and uric acid in normal and streptozotocin-induced diabetic rats. Oral administrations of the alcoholic olive leave extract (0.1, 0.25, 0.5 g/kg body wt.) and glibenclamide (600 mg/ g/kg body wt.) for 14 days to normal and diabetic rats were carried out. The levels of urea and uric acid were significantly increased in plasma of diabetic rats compared with the control group. After treatment of the extract, the levels of them were significantly decreased. The present data showed that the effect of “Olea europaea” was more effective than the observed with glibenclamide. The present results showed that the herbal suspension exerted significantly effects on levels of plasma urea and uric acid, and consequently may alleviate damage caused by streptozotocin-induced diabetes.