EXPERIMENTAL EVALUATION OF SOME BIOCHEMICAL PARAMETERS AFTER ADMINISTRATION OF FATTY ACIDS ETHANOLAMIDES FROM EXTRA VIRGIN OLIVE OIL IN RATS

Extra virgin olive oil is rich in fatty acids, especially in mono unsaturated glycerides. The National Institute for Chemical and Pharmaceutical Research and Development (NICPRD) Bucharest has developed a transformation process of the monoglycerides in the appropriate ethanolamides, through an aminolysis reaction with ethanolamine. On the fatty acids ethanolamides obtained from extra virgin olive oil there were performed pharmaco-toxicological studies. It was assessed their influence on biochemical parameters: glicemy, total plasmatic lipids, cholesterolemy, HDL-cholesterol, LDLcholesterol, non-protein nitrogen compounds and the plasmatic transaminases activity compared with olive and sunflower oil. Extra virgin olive oil does not present toxicity and fatty acids ethanolamides have a reduced toxicity. The value of total lipids decreases after the treatment with olive oil fatty acids ethanolamides with 19.43% and with 14.02% for the olive oil. Serum triglycerides level decreases by 11.33% for ethanolamides and 12.88% for olive oil. Cholesterolemy diminishes 19.84% for ethanolamides and 13.08% for olive oil. LDL-c value diminishes 17.62% for ethanolamides and 11.86% for extra virgin olive oil. The non-protein nitrogenous compounds, urea, creatinine and uric acid show a moderate decrease under the influence of ethanolamides and extra virgin olive oil studied. The activity of plasmatic transaminases and serum glicemy have not changed significantly under the influence of ethanolamides and olive oil.