ABSTRACT
The prevalence of diabetes is increasing around the world. Oxidative stress is one of the risk factors in diabetes. The purpose of this study is to examine the protective effects of the essential oil of Satureja khuzestanica on the level of serum lipids and atherogenic indices in the male rats with diabetes. This experimental study was conducted on thirty male rats randomly divided into three groups including: 1- control group, 2- rats with untreated diabetes 3- rats with treated diabetes [through orally intake of water containing 500 ppm of the essential oil of Satureja khuzestanica]. The second and third groups also developed diabetes through injection of alloxan tetrahydrate [120 mg/kg]. After eight weeks of treatment, their blood sample was taken, and then the levels of glucose, lipids and atherogenic indices of the serum were measured. The levels of glucose, triglyceride, cholesterol, low density lipoprotein [LDL], very low density lipoprotein [VLDL] and atherogenic indices of plasma in treated diabetic group were significantly decreased. The amount of high density lipoprotein [HDL] was significantly increased in the treated group. The results obtained from this study showed that the essential oil of Satureja khuzestanica has beneficial effects on the level of serum lipids and atherogenic indices of rats with type 1 diabetes
ABSTRACT
Oxidation of low-density lipoprotein [LDL] has been strongly implicated in the pathogenesis of atherosclerosis. The use of some natural antioxidant and herbal medicine may lead to the inhibition of production of oxidized LDL and may decrease both the development and the progression of atherosclerosis. The aim of this study was to investigate the effects of Olive leaves ethanol extract [OLE] on LDL oxidation induced-CuSO[4] quantitatively in vitro. Low-density lipoprotein was incubated with CuSO[4] and the formation of conjugated dienes and thiobarbituric acid reactive substances [TBARS]. Inhibition of this Cu-induced oxidation was studied in the presence of vitamin E and various concentration of OLE. It was demonstrated that OLE reduced the formation of conjugated dienes and TBARS of LDL against oxidation in vitro [P<0.05]. The inhibitory effects of the OLE on LDL oxidation were dose-dependent at concentrations ranging from [2microg/ml] to [200microg/ml]. Moreover, we compared effects of OLE on LDL oxidation with vitamin E as positive control. This study showed that OLE is a source of potent antioxidants and prevented the oxidation of LDL in vitro and it may be suitable for use in food and pharmaceutical applications