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Olive oil polyphenols modify liver polar fatty acid composition and inhibit CCl4-induced hepatotoxicity in Balb/c mice

Olive oil is rich in antioxidant polyphenols that might protect us from oxidative stress-related diseases. Hepatic injury through carbon tetrachloride (CCl4) induced lipid peroxidation is well known and has been extensively used in the experimental models to understand the cellular mechanisms behind oxidative damage and further to evaluate the therapeutic potential of drugs and dietary antioxidants. This study was extended to include the changes in the hepatic phospholipid fatty acid (PL FAs) and free fatty acid profiles (FFAs) caused by single hepatotoxin liver injury (CCl4 treated) as well as to determine antioxidant effects 24 hrs after single olive oil phenolic compounds administration in vivo. Our experimental study showed that olive oil polyphenols significantly reduced fats accumulation in the liver ; alter liver fatty acid metabolism and increasing antioxidant capacity in the serum. So, olive oil polyphenols affect on the regenerating processes in the liver and help in the restoration of the normal liver histology.

Carbon tetrachloride; lipid peroxidation; liver histology; phospholipid fatty acids; free fatty acids; olive oil polyphenols; TEAC

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