Fatih YURDADOĞAN, Hatice Sonay YALÇIN, İsmail SAYGIN, Haluk SARIHAN

Efficacy of Virgin Olive Oil in Preventing Postoperative Peritoneal Adhesions

Postoperative peritoneal adhesions (PPA) can be formed by any damage to mesothelial cells of peritoneum. Many methods were used to prevent the formation of PPA. Our purpose is to appraise the efficiency of virgin olive oil on PPA before and after formed traumatic peritoneal adhesions. A total of thirty-two rats were divided into four equal groups. Group1 (sham group): Virgin olive oil was applied intraperitoneally. Group2 (control group): Adhesion model was created. Group3: After the adhesion model was created, virgin olive oil was applied to the caecum. Group4: After applying caecum with virgin olive oil, the adhesion model was created. The experiment ended on day 10. Macroscopic and histopathological assessments were made. Compared with Group2 there was a statistically significant reduction in PPA in Group 3 and Group4 results (P < 0.001). Any statistically significant difference was found between Group 3 and Group4 (P > 0.05). Considering our results, we believe that virgin olive oil can reduce the formation of PPA when it has been applied before or after surgical trauma by its anti-inflammation and hydroflotation effects.

Keywords:

Adhesions, Virgin olive oil, Peritoneum,

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