Strength-endurance training with olive oil consumption on motor performance and oxidative stress level in the brain of male parkinsonian rats.

Introduction: Parkinson's disease is a chronic brain disorder that occurs as a result of the loss, reduction or damage of dopamine-producing nerve cells in the substantia nigra located in the midbrain. The purpose of this study is to determine the effect of 8 weeks of strength-endurance training with olive oil consumption on motor performance and oxidative stress level in the brain of male parkinsonian rats. Materials and Methods: 48 male rats were randomly divided into 8 groups including control, Parkinson's disease, Parkinson's disease + olive oil, Parkinson's disease + corn oil, Parkinson's disease + exercise, Parkinson's disease + exercise + corn oil, Parkinson's disease + exercise + olive oil, healthy group + exercise. + olive oil. 0.4 ml of olive oil and corn oil were orally fed to rats daily for 8 weeks in the desired groups. Endurance exercise included exercising on a treadmill for 30 minutes at a speed of 11 meters per minute and strength exercise included climbing a ladder with weights three times. Malondialdehyde, superoxide dismutase, catalase, glutathione peroxidase, brain tissue and motor performance were measured.. One-way analysis of variance was used to analyze the data. Results: Super oxymesmutase, catalase, glutathione peroxidase significantly   increased in the exercise group with olive oil supplementation compared to Parkinson's control group (p <0.05). In addition, a decrease in the amount of malondialdehyde after exercise was observed (p <0.05). Improvement of motor function was also observed in rats with training and consumption of olive oil compared to Parkinson's control group (p <0.05). Conclusion: Endurance strength training with olive supplementation improves motor function and the amount of antioxidants in Parkinson's rats