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Abstract
Background: To evaluate the effect of monounsaturated
fatty acid and phenolic compounds enriched extra virgin
olive oil on correction of dyslipidemia in diabetic rats.
Methods: In this randomized control trial eighty albino
rats of Sprague-Dawley strain weighing 200-250 grams
were randomly divided into two groups of 40 rats each.
Rats were made diabetic by injecting streptozotocin.
Group 1 and Group 2 were given normal rodent diet and
extra virgin olive oil supplemented diet respectively for 06
weeks. At the end of experimentation lipid profile was
measured.
Results: There was significant increase of high density
lipoprotein and significant decrease of serum total
cholesterol, serum triglycerides and low density
lipoprotein of Group II rats when it was compared with
Group I (control).
Conclusion: Extra virgin olive oil can significantly
improve lipid profile in diabetic rats.