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The biological effect of olive leafs and its extracts on hypertension induced by high salt diet in rats
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Abstract: The high blood pressure is one of the main risk factors of cardiovascular diseases.
There are multifactor combinations related to the hypertension disease in humans. The high salt fat diet is one of these factors, where the most studies in humans and animals provide very strong evidence of a causal link between high salt intake and high blood pressure. Polyphenols of olive leafs had beneficial effect on the health, and have been used recently for medical purposes specially hypertension and diabetes. In this study we tested the blood pressure lowering effect of olive leafs and its extracts in high salt diet induced hypertension in rats. The rats were feeding on high salt (6% NaCl) and animal fat (10%) diet against 5% of olive leafs powder or their extracts for 9 weeks. The obtained results showed that, the systolic blood pressure, serum level of sodium, total cholesterol, LDL-cholesterol, total lipids and triglycerides by 20.49, 22.02, 45.52, 86.87, 45.52 and 14.38% respectively. Followed by groups of water extract (WEOL) and ethanolic extract (EEOL) of olive leafs which showed (beside the same effect on the preview parameters) a highest reduction in glucose by 13.87% and triglycerides by 23.68% for each group respectively. Sensory evaluation of yogurt with (OLP) showed overall acceptability ranging from (50.5 -84.0%). The consumption of olive leafs polyphenols was not restricted to this specially product, but the olive leafs powder can be added to many processed foods. Also the water extract can be consumed as cold or hot beverages or as olive leafs tea.
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| Publication year |
2009
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| Organization Name |
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| serial title |
J. Biol. Pham. Sci
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| Author(s) from ARC |
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| Publication Type |
Journal
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