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In Mediterranean areas, the olive oil industry produces substantial amounts of by-products, with one of the most important being the olive cake (OC). OC is the solid residue obtained after oil extraction. We hypothesized that administration of OC would prevented hypercholesterolemia and oxidative stress in rats fed a cholesterol-rich diets. Male Wistar rats (n=24) weighing 45 ± 5 g were divided into four groups fed diet with 1% cholesterol (HC) and supplemented or not with OC at 2.5%, 5% and 7.5% (OC2.5- HC, OC5-HC and OC7.5-HC or HC, respectively) for 28 days.
Olive Cake Reduce Lipid Peroxidation Associated with Antioxidant Defense in Red Blood Cell and Heart, in Rats Fed a Cholesterol-Enriched Diet
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