1. Major phenolic compounds in olive oil modulate bone loss in an ovariectomy/inflammation experimental model.
- Author
-
Puel C, Mardon J, Agalias A, Davicco MJ, Lebecque P, Mazur A, Horcajada MN, Skaltsounis AL, and Coxam V
- Subjects
- Animals, Bone Density drug effects, Disease Models, Animal, Female, Flavonoids pharmacology, Humans, Olive Oil, Osteoporosis physiopathology, Phenols pharmacology, Phenylethyl Alcohol pharmacology, Plant Oils chemistry, Polyphenols, Random Allocation, Rats, Rats, Wistar, Bone Density Conservation Agents pharmacology, Inflammation drug therapy, Osteoporosis drug therapy, Ovariectomy adverse effects, Phenylethyl Alcohol analogs & derivatives, Plant Oils pharmacology
- Abstract
This study was conducted to determine whether the daily consumption for 84 days of tyrosol and hydroxytyrosol, the main olive oil phenolic compounds, and olive oil mill wastewater (OMWW), a byproduct of olive oil production, rich in micronutrients, may improve bone loss in ovariectomized rats (an experimental model of postmenopausal osteoporosis) and in ovariectomized rats with granulomatosis inflammation (a model set up for senile osteoporosis). As expected, an induced chronic inflammation provoked further bone loss at total, metaphyseal, and diaphyseal sites in ovariectomized rats. Tyrosol and hydroxytyrosol prevented this osteopenia by increasing bone formation ( p < 0.05), probably because of their antioxidant properties. The two doses of OMWW extracts had the same protective effect on bone ( p < 0.05), whereas OMWW did not reverse established osteopenia. In conclusion, polyphenol consumption seems to be an interesting way to prevent bone loss.
- Published
- 2008
- Full Text
- View/download PDF