Effect of dietary olive leaf extract on brain cholesterol, cholesterol ester and triglyceride levels and of brain edema in rat stroke model

Brain injury by transient complete global brain ischemia (cardiac arrest) and regional incomplete brain ischemia (ischemic stroke) afflicts a very large number of patients with death or permanent disability. Recent studies suggest that olive extracts suppress inflammation and reduce stress oxidative injury. The aim of the study was to evaluate the effect of dietary Olive Leaf Extract (OLE) on brain cholesterol، cholesterol ester and triglyceride levels as well as brain edema in rat stroke model. Five groups، each consisting of 12 male Wistar rats، were studied. First and second groups (control and sham) received distilled water، while three treatment groups received oral olive leaf extract (OLE) for 30 days (50، 75 and 100 mg/kg/day، respectively). Two hours after the last dose، each main group was subdivided to Middle Cerebral Artery Occlusion (MCAO) -operated (n=6) and intact subgroups (n=6) for assessment of neuropathology (brain edema) and brain lipid analysis. The brain cholesterol، cholesterol ester and triglyceride levels were greater in experimental groups when compared to controls. Olive leaf extracts reduced brain edema in experimental groups of 75 and 100 mg/kg/day. Our data suggest that OLE may be cerebroprotective in a rat model of ischemia-reperfusion. Further work is required to extend these observations.