Dose–response study of effect of oleuropein, an olive oil polyphenol, in an ovariectomy/inflammation experimental model of bone loss in the rat

Caroline Puel, Jacinthe Mathey, Apostolis Agalias, Séraphin Kati-coulibaly, Julie Mardon, Christiane Obled, Marie-Jeanne Davicco, Patrice Lebecque, Marie-Noëlle Horcajada, Alexios Léandros Skaltsounis, Véronique Coxam
In: Clinical Nutrition · 2006 · vol. 25(5) , pp. 859–868 · doi:10.1016/j.clnu.2006.03.009 · PMID:16740345 · W2087093856
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Abstract

Background & aimsThis study was carried out to assess the dose-dependent bone-sparing effect of oleuropein, an olive oil phenolic compound with anti-inflammatory and anti-oxidative properties, on bone loss induced by talc granulomatosis in oestrogen-deficient rat.MethodsAmong 98 rats, 20 were sham-operated (SH) while the others (78) were ovariectomised (OVX). The SH and 26 OVX rats (controls) were given a standard diet for 100 days. The 52 remaining OVX rats were allocated to 4 groups that received oleuropein at 2.5, 5, 10 or 15 mg/kg body weight per day for 100 days. Three weeks before necropsy, an inflammation was induced by subcutaneous injections of talc in half of the SH and OVX rats and in all oleuropein-treated animals.ResultsCastration was associated with a decreased bone mineral density (BMD). In OVX rats, inflammation, characterised by an increase of the spleen weight and plasma fibrinogen levels, exacerbated this bone loss, as shown by values of BMD of the total femur metaphyseal and diaphyseal subregions. The 4 doses of oleuropein reduced bone loss and improved inflammatory biomarkers excepted for 5mg/kg BW.ConclusionsEvery dose of oleuropein elicited protective effects on bone mass in this model of ovariectomy associated with inflammation, probably by modulating inflammatory parameters.

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