Improving the anti-diabetic and anti-hyperlipidemic activities of extra virgin olive oil by the incorporation of diallyl sulfide

Bioactivities of diallyl sulfide-rich olive oil

Authors

Emna Habibi Laboratoire des Substances Naturelles, Institut National de Recherche et d’Analyse Physico-chimique (INRAP), Biotechpôle de Sidi Thabet, Ariana 2020, Tunisia
Tarek Baâti Laboratoire des Substances Naturelles, Institut National de Recherche et d’Analyse Physico-chimique (INRAP), Biotechpôle de Sidi Thabet, Ariana 2020, Tunisia https://orcid.org/0000-0002-6603-5615
Slimen Selmi Laboratoire de Physiologie Fonctionnelle et Valorisation des Bioressources, Institut Supérieur de Bio-technologie de Béja, Université de Jendouba, Tunisia https://orcid.org/0000-0001-9861-5780
Yassine M’Rabet Laboratoire des Substances Naturelles, Institut National de Recherche et d’Analyse Physico-chimique (INRAP), Biotechpôle de Sidi Thabet, Ariana 2020, Tunisia https://orcid.org/0000-0002-7227-5738
Leila Njim Service d’Anatomie et de Cytologie Pathologique, CHU Fattouma Bourguiba, 5000 Monastir, Tunisia. https://orcid.org/0000-0002-7835-3530
Syed Amir Ashraf Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Hail PO Box 2440, Saudi Arabia https://orcid.org/0000-0002-5333-9505
Jamal R. Humaidi Chemistry Department, Faculty of Science, Ha’il University, 81451 Hail, P.O. Box 2440, KSA https://orcid.org/0000-0003-4712-963X
Walid Sabri Hamadou Department of Biology, College of Science, Hail University, P.O. Box 2440, Ha’il 2440, Saudi Arabia https://orcid.org/0000-0001-5221-2791
Mejdi Snoussi Laboratory of Bioressources Integrative biology and Valorizationو University of Monastirو Tunisia
El Hassane Anouar Department of Chemistry, College of Science and Humanities in Al-Kharj, Prince Sattam bin Abdulaziz University, Al-Kharj, Saudi Arabia https://orcid.org/0000-0001-9240-7163
Karim Hosni Laboratoire des Substances Naturelles, Institut National de Recherche et d’Analyse Physico-chimique (INRAP), Biotechpôle de Sidi Thabet, Ariana 2020, Tunisia https://orcid.org/0000-0003-0978-8378

Keywords:

Diallyl sulfide, Extra virgin olive oil, Diabetes, Lipid profile, Antioxidant activity, Functional food

Abstract

Development of novel functional foods is trending as one of the hot topics in food science and food/beverage industries. In the present study, the anti-diabetic, anti-hyperlipidemic and histo-protective effects of the extra virgin olive oil (EVOO) enriched with the organosulfur diallyl sulfide (DAS) (DAS-rich EVOO) were evaluated in alloxan-induced diabetic mice. The ingestion of EVOO (500µL daily for two weeks) attenuated alloxan-induced elevated glucose, alanine transaminase (ALT), aspartate transaminase (AST), alkaline phosphatase, lactate dehydrogenase (LDH), urea and creatinine. It also normalized the levels of triglycerides (TG), total cholesterols (TC), low-density lipoprotein-cholesterol (LDL-c) and their consequent atherogenic index of plasma (AIP) in diabetic animals. Additionally, EVOO prevented lipid peroxidation (MDA) and reduced the level of hydrogen peroxide (H2O2) in diabetic animals. Concomitantly, it enhanced the activity of the antioxidant enzymes catalase (CAT), glutathione peroxidase (GPx) and superoxide dismutase (SOD), reducing thereby tissue oxidative stress injury. The overall histologic (pancreas, liver, and kidney) alterations were also improved after EVOO ingestion. The manifest anti-diabetic, lipid-lowering and histo-protective properties of EVOO were markedly potentiated with DAS-rich EVOO suggesting possible synergistic interactions between DAS and EVOO lipophilic bioactive ingredients. Overall, EVOO and DAS-rich EVOO show promise as functional foods and/or adjuvants for the treatment of diabetes and its complications.

Published

2024-06-06

Issue

Vol. 70 No. 5: Issue 5

Section

Original Research Articles

License

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