ArticleClinical rheumatology2025
Extra Virgin Olive Oil alleviates articular cartilage damage and reduces ox-LDL and oxidative stress in monosodium iodoacetate-induced osteoarthritis in rats.
Article in Clinical rheumatology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
1 citing paper in PubMed.
- Crosstalk Between Inflammation and Cellular Senescence in Osteoarthritis: Modulatory Actions of Olive Oil and Its Bioactive Compounds.Mediators of inflammation · 2026Review
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveThis study aimed to evaluate the therapeutic effects of extra virgin olive oil (EVOO), known for its antioxidant and cytoprotective properties, in a monosodium iodoacetate (MIA)-induced rat model of osteoarthritis (OA).
methodsTwenty-one male Wistar rats were randomly divided into three groups: Control, OA, and EVOO-treated. OA was induced via intra-articular injection of MIA. The EVOO Group received a diet supplemented with EVOO for 21 days post-induction. Histopathological, immunohistochemical, biochemical, and radiological analyses were performed to evaluate cartilage damage, inflammation, apoptosis and oxidative stress.
resultsHistopathological evaluation revealed moderate cartilage destruction and synovitis in the OA Group, which were reduced in the EVOO-treated Group. Safranin-O staining confirmed higher proteoglycan preservation with EVOO supplementation. Immunohistochemistry demonstrated low intensity of oxidized low-density lipoprotein (ox-LDL) in the EVOO-treated Group compared to the OA Group. TUNEL staining indicated a significant reduction in chondrocyte apoptosis in EVOO-fed rats. Biochemically, ox-LDL and other oxidative stress markers, including total oxidative status (TOS) and oxidative stress index (OSI), were significantly reduced in the EVOO Group compared to the OA Group (p < 0.05). In contrast, the antioxidant capacity (TAC) level was significantly higher in the EVOO Group (p < 0.05). A positive correlation was observed between ox-LDL and TOS (p = 0.005).
conclusionsOur findings suggest that EVOO may contribute to cartilage preservation and reduce synovitis in rats with MIA-induced OA. Additionally, EVOO exhibits significant antioxidant effects by reducing ox-LDL and oxidative stress markers and enhancing antioxidant capacity. These results may highlight EVOO as a potential adjuvant therapy for managing OA. Key Points • This study evaluates the therapeutic effects of extra virgin olive oil (EVOO) in a monosodium iodoacetate (MIA)-induced rat model of osteoarthritis (OA). • EVOO supplementation reduced cartilage destruction, synovitis, and chondrocyte apoptosis, while preserving proteoglycan content in the cartilage matrix, as demonstrated by histopathological and immunohistochemical findings. • Significant reductions in oxidized low-density lipoprotein (ox-LDL) and other oxidative stress markers, including total oxidative status (TOS), and oxidative stress index (OSI), were observed in EVOO-fed rats, as confirmed by biochemical analyses. • EVOO shows potential as an adjuvant therapy for managing osteoarthritis due to its antioxidant and cartilage-protective properties.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.