Olive cake reduces blood pressure,oxidative stress,aortic endothelial dysfunction and vascular remodeling,in dexamethasone-induced hypertensive rats

Abstract

BACKGROUND/AIM:

Hypertension is a global public health problem and a leading cause of cardiovascular morbidity and mortality. In this paper, we study the effect of olive cake (OC) on blood pressure, endothelial dysfunction, redox status and vascular remodeling in dexamethasone-induced hypertensive (HT) rats.

METHODS:

HT rats were divided into two groups fed standard diet supplemented (HT-OC) or not (HT) with OC at 7.5% for 28 days. A control (C) was submitted to standard diet for the same experimental period.

RESULTS:

Systolic, diastolic and mean blood pressures were higher in the HT vs C and decreased in HT-OC vs HT. Aortic nitric oxide value was decreased in the HT vs the C and increased in HT-OC vs HT. Aortic lipid and protein oxidation products were higher in the HT than C and lower in the HT-OC vs HT. Aortic antioxidant enzymes activities were reduced in HT than control and increased in the HT-OC vs HT. The aortic wall thickness, medial cross-sectional area, media to lumen ratio and the number of VSMCs were higher in the HT and the OC has regressed vascular redemptions.

CONCLUSION:

In hypertensive rats, OC may alleviate blood pressure and arterial remodeling by suppressing oxidative stress, increasing antioxidant activity, improving endothelial function, preventing smooth muscle proliferation and thickening of the tunica media.