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Open AccessArticle

Acute/Subacute and Sub-Chronic Oral Toxicity of a Hidroxytyrosol-Rich Virgin Olive Oil Extract

1
Department of Physiology, Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Center, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18016 Granada, Spain
2
Department of Biochemistry and Molecular Biology II, Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Center, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18016 Granada, Spain
3
Ibs.GRANADA. Biosanitary Research Institute of Granada, 18016 Granada, Spain
4
Centro de Instrumentación Científica, University of Granada, 18016 Granada, Spain
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(9), 2133; https://doi.org/10.3390/nu11092133
Received: 29 July 2019 / Revised: 23 August 2019 / Accepted: 30 August 2019 / Published: 6 September 2019
(This article belongs to the Special Issue Dietary Lipids and Human Health)
The objective of this study was to determine the acute (one single dose), subacute (14 days), and sub-chronic (90 days) toxicity of an aqueous virgin olive oil (VOO) extract rich in hydroxytyrosol in rats. For acute/subacute toxicity, rats were divided into three groups. The control group received distilled water (n = 9), another experimental group received a single dose of 300 mg/kg (n = 3), and a third group received one dose of 2000 mg/kg (n = 4) during 14 days. The sub-chronic study included 60rats distributed in three groups (n = 20: 10 males and 10 females) receiving daily different three doses of the VOO extract in the drinking water during 90 days: (1) 100 mg/kg, (2) 300 mg/kg, and (3) 1000 mg/kg. In parallel, a fourth additional group (n = 20: 10 males and 10 females) did not receive any extract (control group). Clinical signs, body weight, functional observations of sensory and motor reactivity, hematological and biochemical analyses, and macroscopic and microscopic histopathology were evaluated. No adverse effects were observed after the administration of the different doses of the hydroxytyrosol-rich VOO extract, which suggests that the enrichment of VOO in its phenolic compound is safe, and can be used as functional foods for the treatment of chronic degenerative diseases. View Full-Text
Keywords: virgin olive oil; hydroxytyrosol; acute toxicity; subacute toxicity; subchronic toxicity; safety virgin olive oil; hydroxytyrosol; acute toxicity; subacute toxicity; subchronic toxicity; safety
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Rodríguez-Lara, A.; Mesa, M.D.; Aragón-Vela, J.; Casuso, R.A.; Casals Vázquez, C.; Zúñiga, J.M.; Huertas, J.R. Acute/Subacute and Sub-Chronic Oral Toxicity of a Hidroxytyrosol-Rich Virgin Olive Oil Extract. Nutrients 2019, 11, 2133.

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