Dietary Virgin Olive Oil Reduces Blood Brain Barrier Permeability, Brain Edema, and Brain Injury in Rats Subjected to Ischemia-Reperfusion

Recent studies suggest that dietary virgin olive oil (VOO) reduces hypoxia-reoxygenation injury in rat brain slices. We sought to extend these observations in an in vivo study of rat cerebral ischemia-reperfusion injury. Four groups, each consisting of 18 Wistar rats, were studied. One group (contro...

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Detalles Bibliográficos
Autores principales: Mohagheghi, Fatemeh, Bigdeli, Mohammad Reza, Rasoulian, Bahram, Zeinanloo, Ali Asghar, Khoshbaten, Ali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: TheScientificWorldJOURNAL 2010
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5763784/
https://www.ncbi.nlm.nih.gov/pubmed/20602077
http://dx.doi.org/10.1100/tsw.2010.128

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5763784/
https://www.ncbi.nlm.nih.gov/pubmed/20602077
http://dx.doi.org/10.1100/tsw.2010.128

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