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Olive oil effectively mitigates ovariectomy-induced marrow adiposity assessed by MR spectroscopy in
Yin Liu1, Huayi Tan2, Can Huang2
1Department of Radiology, Third Xiangya Hospital, Central South University, Changsha, PR China.
Background:
Polyphenols in extra virgin olive oil (EVOO) have been found to reduce the expression of PPARγ2, inhibit adipocyte differentiation, and enhance the formation of osteoblasts from bone marrow stem cells. However, the underlying mechanisms of their action remain unknown.
Purpose:
To determine the sequential effects of EVOO on marrow fat expansion induced by estrogen deprivation using 3.0-T proton magnetic resonance (MR) spectroscopy in an ovariectomy (OVX) rabbit model of postmenopausal bone loss over a six-month period.
Material And Methods:
A total of 45 female New Zealand rabbits were equally divided into sham-operation, OVX controls, and OVX treated with EVOO for six months. Marrow fat fraction was measured by MR spectroscopy at baseline conditions, and three and six months postoperatively, respectively. Serum bone biomarkers, lumbar and femoral bone mineral density, microtomographic parameters, biomechanical properties, and quantitative parameters of marrow adipocytes were studied.
Results:
OVX was associated with marrow adiposity in a time-dependent manner, accompanied with increased bone turnover and impaired bone mass and trabecular microarchitecture. In OVX rabbits, EVOO markedly alleviated trabecular bone loss and reduced the accumulation of lipid droplets including adipocyte size, density, and areas of fat deposits in the bone marrow. EVOO prevented such changes in terms of both marrow adiposity and bone remodeling.
Conclusion:
Early EVOO treatment may exert beneficial effects on bone by modulating marrow adiposity, which would support their protective effect against bone pathologies.
Insights
Extra virgin olive oil (EVOO) may protect bone health by reducing marrow fat accumulation and improving bone structure in ovariectomized rabbits. This study investigated EVOO
Area of Science:
- Bone Biology and Metabolism
- Nutritional Science
- Medical Imaging
Background:
- Polyphenols in extra virgin olive oil (EVOO) influence bone cell differentiation and fat metabolism.
- Mechanisms by which EVOO affects bone and marrow fat remain unclear.
Purpose of the Study:
- To investigate the effects of EVOO on marrow fat expansion and bone loss in an ovariectomy (OVX) rabbit model.
- To assess the temporal impact of EVOO over six months using proton magnetic resonance (MR) spectroscopy.
Main Methods:
- 45 female rabbits were divided into sham-operation, OVX control, and OVX with EVOO groups.
- Marrow fat fraction measured by MR spectroscopy at baseline, 3, and 6 months.
- Bone mineral density, microarchitecture, and adipocyte parameters were analyzed.
Main Results:
- Ovariectomy (OVX) led to time-dependent marrow adiposity, increased bone turnover, and impaired bone mass.
- EVOO treatment significantly reduced trabecular bone loss and marrow adiposity in OVX rabbits.
- EVOO mitigated changes in adipocyte size, density, and fat deposit areas, preserving bone remodeling.
Conclusions:
- Early EVOO intervention may protect bone health by modulating marrow adiposity.
- EVOO's effects on bone suggest a potential role in preventing bone pathologies associated with estrogen deprivation.
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