Antioxidant and protective effects of extra virgin olive oil incorporated with diallyl sulfide against CCl4‐induced acute liver injury in mice

Abstract

Abstract The present study delineates the effects of incorporation of 1% diallyl sulfide (DAS) into extra virgin olive oil (EVOO) on the physico‐chemical characteristics, in vitro antioxidant, and in vivo hepatoprotective properties in CCl4‐induced acute liver injury in mice. Results showed that the DAS‐rich EVOO exhibited good oxidative stability over one‐month storage and preserved its original quality‐related parameters including major components (oleic acid, linoleic acid, and palmitic acid), and minor components (tocopherols, chlorophylls and carotenoids, tyrosol, hydroxytyrosol, elenolic acid, oleuropein and its aglycone, pinoresinol, vanilic acid, cinnamic acid, ferulic acid, luteolin, apigenin, and sterols). Compared with EVOO or DAS, the DAS‐rich EVOO displayed the highest DPPH and ABTS‐radical scavenging activities and showed the strongest cellular antioxidant activity (CAA). In connection with its free radical scavenging activity and CAA, DAS‐rich EVOO significantly normalized the serum ALT and AST levels and prevented the increase in interleukin‐6 in CCl4‐intoxicated mice. The manifest anti‐inflammatory and hepatoprotective effects of DAS‐rich EVOO were further supported by liver histopathological examinations. Overall, the EVOO enrichment with DAS could open up opportunities for the development of novel functional food with improved antioxidant and hepatoprotective properties.

Keywords

• carbon tetrachloride
• cellular antioxidant activity
• diallyl sulfide‐rich extra virgin olive oil
• functional foods
• inflammation
• liver injury