Strength-endurance training with olive oil consumption on motor performance and oxidative stress level in the brain of male parkinsonian rats.

Parkinson's disease is a chronic brain disorder that occurs as a result of the loss, reduction or damage of dopamine-producing nerve cells in the substantia nigra located in the midbrain. The purpose of this study is to determine the effect of 8 weeks of strength-endurance training with olive oil consumption on motor performance and oxidative stress level in the brain of male parkinsonian rats.

48 male rats were randomly divided into 8 groups including control, Parkinson's disease, Parkinson's disease + olive oil, Parkinson's disease + corn oil, Parkinson's disease + exercise, Parkinson's disease + exercise + corn oil, Parkinson's disease + exercise + olive oil, healthy group + exercise. + olive oil. 0.4 ml of olive oil and corn oil were orally fed to rats daily for 8 weeks in the desired groups. Endurance exercise included exercising on a treadmill for 30 minutes at a speed of 11 meters per minute and strength exercise included climbing a ladder with weights three times. Malondialdehyde, superoxide dismutase, catalase, glutathione peroxidase, brain tissue and motor performance were measured.. One-way analysis of variance was used to analyze the data.

Super oxymesmutase, catalase, glutathione peroxidase significantly   increased in the exercise group with olive oil supplementation compared to Parkinson's control group (p <0.05). In addition, a decrease in the amount of malondialdehyde after exercise was observed (p <0.05). Improvement of motor function was also observed in rats with training and consumption of olive oil compared to Parkinson's control group (p <0.05).

Endurance strength training with olive supplementation improves motor function and the amount of antioxidants in Parkinson's rats