EFFECT OF OLIVE LEAVES EXTRACT ON ORGANS FUNCTION OF DIABETIC RATS

Abstract

Diabetes mellitus is one of the most extensive diseases in the world. Olive tree leaves have been widely used in traditional therapies in European and Mediterranean countries as extracts, herbal teas, and powder. They contain numerous potentially bioactive compounds that may have hypoglycemic properties. Twenty-four adult Wistar rats were divided into four groups; (normal control), diabetic control (45 mg/kg STZ), normal rats treated with olive leaf extract (17.8 mg OLE /kg b.wt.), and diabetic rats treated with olive leaf extract (45 mg/kg STZ+ 17.8 mg OLE /kg b.wt.). Olive leaf extract was orally administrated for 10 weeks. The levels of serum iron, total iron binding capacity, ferritin, transferrin, hemoglobin, glycated hemoglobin, glycated albumin, GPX, SOD, GSH, CAT, MDA, lipid profile, heart function, α-amylase, glucose level, kidney and liver function were analyzed at zero time and after 10 weeks. Results showed that olive leaf extract significantly (P < 0.05) kept serum iron, total iron binding capacity in the normal range, and improved the ferritin, transferrin, and glycated hemoglobin and glycated albumin levels to make them less than the diabetic group levels. The OLE prevented the decrease of GSH and kept MDA around the normal range in the treated diabetic rats. Prevention of α-amylase reduction was also observed. OLE kept glucose level close to normal. The present study suggests that olive leaf extract exerts strong beneficial effects on iron profile in diabetes and maintains protein glycation. It is also suggested that OLE might be used safely to ameliorate Diabetes and the accompanying oxidative stress and could be used safely to prevent Diabetes complications such as cardiovascular diseases, nephropathy and liver damage through ameliorating glycemic state and lipids profile. Keywords: Iron, kidney function; liver function , Antioxidant enzymes activity , diabetes mellitus, olive leaf extract, protein glycation