Nutritional effect of virgin olive oil

Sample of virgin olive oil " Sigoise variety " were analyzed in vivo for nutritional effect on Wistar rats. First analyzes included microbiological proprieties: Total Plate Count (TPC), Total Coliforms(TC) and Thermotolerant Coliforms (TTC). The second analyzes included the weight measurements, cardiovascular disease index, total cholesterol, triglycerides, HDL-C and LDL-C dosage. The results indicated that rats treated with V.O.O recorded lower counts for all the microbial profiles : total coliforms (94.105CFU / g), thermotolerant coliforms (121.104 CFU / g) and total aerobic mesophilic flora (219.107 CFU / g) compared with controls 126.105 CFU / g, 483.104 CFU / g and 303 .107 CFU / g respectively. Weight gain (33.06 g) and cardiovascular disease index (1.74±0.64) lower than control rats (42.83 g) and (2.74), a decrease in total cholesterol, triglycerides and LDL-C at a concentration of (1.01 mmol / l), (2.08 mmol / l) (0.93 mmol / l) respectively, and an increase in HDL-C concentration (3.68 mmol / l).