Garlic oil improves small intestinal motility in experimentally induced type II diabetes mellitus in female Wistar rats.

Diabetes mellitus adversely affects the contractile ability of the small intestine. However, there is a paucity of studies investigating the impact of garlic oil on small intestinal motility. This study aimed to evaluate the potential beneficial effects of garlic oil on type 2 diabetes mellitus in rats. Thirty-six adult female Wistar rats (n = 36) were divided into four groups: control, non-diabetic rats supplemented with garlic oil, diabetic rats, and diabetic rats treated with garlic oil. The rats were anesthetized using pentobarbitone (40 mg/kg BW); various motility parameters and oxidative markers were determined in small intestinal segments. Measurements were taken for naso-anal length, waist circumference, fasting blood glucose level (FBG), and plasma insulin level. Compared to the control group, the diabetic rats exhibited a reduction in the average force of contraction and motility index in all small intestinal segments. Furthermore, the rats exhibited a reduction in the average duration of muscle contraction only in the jejunum. The rats also exhibited hyperglycemia, insulin resistance, significant oxidative stress, and obesity. This was proven by changes in motility parameters, fasting blood glucose levels, HOMA-IR values, intestinal MDA levels, and waist circumference. The non-diabetic rats supplemented with garlic oil also exhibited a decrease in the average force of contraction and motility index in all small intestinal segments, despite having consistently higher Lee index and waist circumference values. However, the diabetic rats treated with garlic oil demonstrated improved small intestinal motility in nearly all small intestinal segments and a reduction in oxidative stress. In conclusion, rats with diabetes mellitus experienced a decrease in small intestinal motility, which is primarily driven by oxidative stress. Normal rats administered with garlic oil supplements exhibited similar effects. In contrast, garlic oil treatment in diabetic rats led to enhanced small intestinal motility and a notable anti-hyperglycemic effect, which can be attributed to the potent antioxidant properties of garlic oil.

Olive oil effectively mitigates ovariectomy-induced osteoporosis in rats.

BACKGROUND: Osteoporosis, a reduction in bone mineral density, represents the most common metabolic bone disease. Postmenopausal women are particularly susceptible to osteoporosis when their production of estrogen declines. For these women, fracture is a leading cause of morbidity and mortality. This study was conducted to evaluate the protective effects of olive oil supplementation against osteoporosis in ovariectomized (OVX) rats. METHODS: We studied adult female Wistar rats aged 12-14 months, divided into three groups: sham-operated control (SHAM), ovariectomized (OVX), and ovariectomized rats supplemented with extravirgin olive oil (Olive-OVX) orally for 12 weeks; 4 weeks before ovariectomy and 8 weeks after. At the end of the experiment, blood samples were collected. Plasma levels of calcium, phosphorus, alkaline phosphatase (ALP), malondialdehyde (MDA), and nitrates were assayed. Specimens from both the tibia and the liver were processed for light microscopic examination. Histomorphometric analysis of the tibia was also performed. RESULTS: The OVX-rats showed a significant decrease in plasma calcium levels, and a significant increase in plasma ALP, MDA, and nitrates levels. These changes were attenuated by olive oil supplementation in the Olive-OVX rats. Light microscopic examination of the tibia of the OVX rats revealed a significant decrease in the cortical bone thickness (CBT) and the trabecular bone thickness (TBT). In addition, there was a significant increase in the osteoclast number denoting bone resorption. In the Olive-OVX rats these parameters were markedly improved as compared to the OVX group. Examination of the liver specimens revealed mononuclear cellular infiltration in the portal areas in the OVX-rats which was not detected in the Olive-OVX rats. CONCLUSIONS: Olive oil effectively mitigated ovariectomy-induced osteoporosis in rats, and is a promising candidate for the treatment of postmenopausal osteoporosis.

Olive oil improved the impairment of in vitro insulin-stimulated glucose uptake by diaphragm in ovariectomized female Wistar rats.

UNLABELLED: This work was carried out to examine the impact of ovariectomy in female Wistar rats on in vitro basal and insulin-stimulated glucose uptake by diaphragm, and the possible beneficial effects of olive oil supplementation in these rats. METHODS: we studied 21 female Wistar rats aged 12-14 months, divided into three groups: sham-operated control (SHAM), ovariectomized (OVX), and ovariectomized rats supplemented with extra-virgin olive oil (Olive-OVX) orally for 12 weeks; 4 weeks before ovariectomy and 8 weeks after. At the end of the experiment, blood samples were collected for lipid profile assays. Malondialdehyde (MDA) in soleus muscles was assayed. The diaphragms were collected for determination of glucose uptake by the muscles. Soleus muscles and pancreas were processed for histological examination. RESULTS: ovariectomy impaired insulin-stimulated glucose uptake by diaphragm of female rats, induced abnormalities of lipid metabolism, and increased the oxidative stress marker, MDA level in soleus muscles. Olive oil supplementation to ovariectomized rats resulted in an enhancement of insulin-stimulated glucose uptake by diaphragm and a better lipid profile, as well as a decrease in the MDA level in soleus muscles. Histological study in OVX rats revealed a decrease in the size and number of islets of Langerhans in the pancreatic tissue, and decreases in both glycogen content, and in mitochondrial density in the soleus muscles. In Olive-OVX rats the size of islets of Langerhans was normal, and muscle glycogen, and muscle mitochondrial density were increased as compared to OVX rats. CONCLUSION: ovariectomy impaired in vitro insulin-stimulated glucose uptake by diaphragm. The improvement of this impairment by olive oil supplementation could be attributed to its antioxidant properties, its high content of monounsaturated fatty acids, as well as, its enhancement effect on mitochondrial density in skeletal muscles.