Hydroxytyrosol attenuates peripheral neuropathy in streptozotocin-induced diabetes in rats

Giuseppe Ristagno, Francesca Fumagalli, Carla Porretta-Serapiglia, Alessandro Orrù, Chiara Cassina, Marzia Pesaresi, Serge Masson, Luciano Villanova, Alessandro Merendino, Azzurra Villanova, Luigi Cervo, Giuseppe Lauria, Roberto Latini, Roberto Bianchi

Research output: Contribution to journalArticlepeer-review

Abstract

Peripheral neuropathy is one of the most frequent and severe complications of diabetes. Hydroxytyrosol (HT), the major antioxidant polyphenolic compound of olive oil, has been investigated as a new potential treatment to counteract the progression of peripheral diabetic neuropathy in rats. An established model of streptozotocin-induced diabetes has been used. After confirmation of hyperglycemia, diabetic and nondiabetic animals were randomized to receive either a low dose or a high dose of HT, or the corresponding vehicle, for 6 weeks. At the end of the 6-week period of treatment, HT blunted plasma thiobarbituric acid-reactive substances increase (p <0.05) and significantly reduced nerve conduction velocity (p <0.05) and thermal nociception impairment in diabetic rats (p <0.05). Sciatic nerve Na+, K +-ATPase activity reduction was also abolished by HT (p <0.05). The present study provides evidence of the therapeutic potential of the natural substance hydroxytyrosol in the early stage of diabetic neuropathy.

Original languageEnglish
Pages (from-to)5859-5865
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume60
Issue number23
DOIs
Publication statusPublished - Jun 13 2012

Keywords

  • diabetic neuropathy
  • hydroxytyrosol
  • nerve conduction velocity
  • oxidative stress

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Chemistry(all)

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