The effect of olive oil on spatial learning in aged rats

Since the issue of learning and memory is an important issue in the development of science and technology, finding possible ways to improve learning and memory is an interest of researchers. Considering the effect of olive oil in reducing triglyceride levels and the presence of high levels of polyunsaturated fatty acids and vitamins A and E found in vegetable oils, the effects of olive oil on spatial learning in aged rats were studied. in this experimental study, N-MARI egad rats were divided into four groups of 2-, 3-, and 4-week and control (8 rats for each group). Control group was fed with an ordinary diet and three groups were fed with a diet containing olive oil (10%) for two, three and four weeks. Then rats were trained for a spatial learning task using T-Maze. Results show an increase in spatial learning in rats were fed with olive oil 10% for four weeks (p<0.001), but not for those whom were fed for two and three weeks. It seems that vitamin A and E, and polyunsaturated fatty acids found in olive oil may reduce cholesterol, resulting in increased learning.