Comparative Study on the Effects of Locally and Industrially Processed Olive Oil on Some Selected Organs of Albino Wister Rats

Abstract

Olive oil is an important source of mono-unsaturated fat and a prime component of the Mediterranean diet. The beneficial health effects of olive oil are due to both its high content of mono-unsaturated fatty acids and its high content of anti-oxidative substances. This study is aimed at comparing the effects of industrially processed olive oil sold in Nigeria and locally processed olive oil in Plateau State Nigeria. Albino rats of weight 173 to 220 g were fed with normal feed in the University of Jos animal house and the rats were divided into four groups with four rats in each group. Locally processed short and long species of olive oil was given to two different groups; industrially processed olive oil was also administered according to their body weight. The effects of these oils on their body weight, liver and kidney were accessed through weighing, liver and kidney oxidative stress markers and histological examination. These different administrations were compared with a normal control which was not given with any oil. Results of these tests showed a significant difference in the different treatment groups. Therefore, consumption of industrially processed olive oil may constitute a chronic effect on the liver and kidney of its consumers. However, locally processed short species had milder harmful effect compared to locally process long and industrially processed.