Relationship between dietary virgin Olive oil on brain Cholesterol, Cholesteryl ester and Triglyceride levels and Blood Brain Barrier (BBB) permeability in a rat stroke model

Introduction: Recent studies suggest that dietary virgin olive oil (VOO) reduces hypoxia-re oxygenation injury in rat brain. We have attempted to determine the effect of dietary virgin olive oil on brain lipidomics and its relationship with brain edema in a rat stroke model. Methods: Five groups, each consisting of 6 male Wistar rats, were studied. The first and second groups (control and sham) received distilled water, while three treatment groups received oral VOO for 30 days (0.25, 0.5 and 0.75 ml/kg/day, respectively). Two hours after the last dose, each main group was subdivided into middle cerebral artery occlusion (MCAO)-operated and intact subgroups for assessment of neuropathology (blood brain barrier permeability) and brain lipid analysis. Results: VOO increased the brain cholesteryl ester and cholesterol levels in doses of 0.5 and 0.75 ml/kg/day. VOO in all three doses increased the brain triglyceride levels (p<0.05). Oral administration of VOO reduces infarct volume, brain edema, blood brain barrier permeability, after transient MCAO in rats. Conclusion: Although further studies are needed to clarify the mechanisms of ischemic tolerance, VOO is partly associated with increased levels of brain cholesteryl ester, cholesterol and triglyceride in rats.