Effects of olive oil in cerebellar neuroprotection

Background: Olive oil is a food additive and used in many biological studies as a solvent for otherchemicals, including drugs. Aim: The present study aimed to investigate the effects of olive oil onrats’ cerebellum structure and motor function. Materials and methods: Male rats were randomlydivided into two groups orally receiving distilled water and olive oil (۱ ml/kg/day). At the end of week۴, motor function was assessed in the rotarod test. The cerebellum was removed for stereologicalassessment. Data were analyzed using a two-way repeated measures ANOVA for rotarod test andKruskal-Wallis and Mann-Whitney U test for quantitative histological parameters. Results:Performance of the olive oil-treated rats in fixed and accelerating speed rotarod was better and theirriding time (endurance) was greater compared to the control group (p<۰.۰۵). However, no significantdifference was found between the two groups regarding the total volume of the cerebellar hemisphere,its cortex, and deep cerebellar nuclei. The total number of the Purkinje, Bergman, and Golgi of thegranular layer as well as neurons of the deep cerebellar nuclei was ۲۶ - ۳۶% higher in the olive oiltreatedrats than in the distilled water treated group (p<۰.۰۳). Conclusion: The study findings suggestthat olive oil has neuroprotective effects on the cerebellum and induces better performance of the ratsin the rotarod.