Comparative evaluation of green and black olive extracts in alleviating the cigarette smoke-stimulated inflammation

Cigarette smoke (CS) is a well-known contributor to the pathogenesis of several inflammatory ailments. This study investigated the comparative anti-inflammatory properties of green and black olive extracts against CS-induced inflammation in Sprague-Dawley rats. Fifty rats were allocated into five different groups: NC (negative control), PC (positive control), Drug, GO (green olive), and BO (black olive). As per the dietary recommendations, all rats were provided with a standard diet. After completion of the 28-day experimental period, rats were decapitated for the collection of blood and organs. Among the growth parameters, CS-induced adversities in weight gain, feed intake, feed efficiency ratio, and organ/body weight ratio in the PC were alleviated significantly ( p <0.05) by treatments in the drug, GO, and BO groups. For hematological indices, Hb, Hct, MCH, WBCs, and lymphocyte count were higher in PC rats, while the platelet count declined. However, the respective treatments were protected from these aberrations. Moreover, olive extracts preserved the histo-architectural integrity of the brain, lung, cardiac, and splenic parenchyma alongside regulating the normal expression of TNF-α, IL-1β, IL-4, IL-6, IGF1, FOXO1, BAD, BAX genes, and calcium signaling pathways in brain and lung tissues. Our study demonstrated that green and black olives exhibit significant anti-inflammatory potential and could offer promising dietary approaches for managing inflammatory afflictions. • Green and black olive extracts mitigate cigarette smoke-induced inflammation. • Olive extracts alleviate adversities in growth parameters caused by smoke. • Olive extracts protect against hematological abnormalities in CBC • Improved expression of inflammatory genes and signaling pathways.