Effect of olive oil and vitamin E in the level of glutathione, lipid peroxides and a number of biochemical criteria of the athletes

This study was conducted to determine the effect of olive oil and vitamin E to protect against oxidative stress faced the athletes, by measuring the level of glutathione and malondialdehyde and a number of variables biochemical in the blood. (33) soccer player ages (18-23 years) were divided into three groups ( each group 11 player), a control group, olive oil group (given 10 ml of oil for each player before the training) and a vitamin E group (given 400 IU of vitamin E for each player before the training). The results showed that oxidative stress resulting from the exercise led to significantly higher (P<0.05) in the level of glucose and cholesterol and a significant reduction in the level of glutathione and the absence of significant differences in the level of malondialdehyde compared with the control group after exercise. The group that taking the players to olive oil led to a significant increase in the level of glutathione and significant decrease in total cholesterol level and the lack of significant differences in the level of malondialdehyde compared with the control group after exercise. But the intake of vitamin E has led to a significant decrease in the level of glucose and total cholesterol while not lead to significant differences in levels and glutathione, malondialdehyde compared with the control group after exercise The results of this study reveal the important role of olive oil as a strong anti-oxidant to reduce the harmful effects of free radicals and oxidative stress suffered by soccer players during strong exercise.