ABSTRACT

Objective: Comparison between the antioxidant effects of extra virgin olive oil and apple cider vinegar in rats induced with diabetes mellitus Type 2.
Study Design: Randomized controlled trial.
Place and Duration of Study: This Study was conducted in Postgraduate Medical Institute, Animal House Lahore, Pakistan from May 2021 to June 2021.
Methods: In this study, 40 male Sprague Dawley rats were divided into 4 groups i.e., Group I was NC (negative control), Group II PC (positive control), Group III EVOO (Extra virgin olive oil) and Group IV (Apple cider vinegar), each group having 10 rats. Diabetes was induced in all rats except the rats of NC group at the start of the study by intraperitoneal administration of injection nicotinamide, followed by injection Streptozosin (STZ) after 15 minutes. Group III was given 1ml/100gBW/ day EVOO and Group IV was given 2ml/kg BW/day diluted ACV with distilled water in 1:5 orally for 4 weeks. Sampling was done after 4 weeks for determination of oxidative stress markers Malonaldehyde, Superoxide dismutase and Total antioxidant status in serum.
Results: Intake of EVOO and ACV showed reduction in serum Malonaldehyde levels as compared to positive control group with P-values 0.000 and 0.014 respectively. Serum superoxide dismutase activity and Total antioxidant status were lowest in the positive control group while both the treatment groups showed significant enhancement in these parameters as compared to positive control group with P-value = 0.000.
Conclusion: Both extra virgin olive oil and apple cider vinegar have antioxidant effects in type 2 diabetic rats. However, Extra virgin olive oil is more potent.

Keywords: Antioxidant Effects, Diabetes Mellitus, Olive Oil.

How to cite this: Nazir R, Saeed M, Lodhi HN, Mustafa G, Naeem S, Chaudry ZR. Antioxidant Effect of Extra Virgin Olive Oil and Apple Cider Vinegar in Type 2 Diabetic Rat Model. Life and Science. 2024; 5(4): 557-562. doi: http://doi.org/10.37185/LnS.1.1.780