Fuente: PubMed "olive oil" Biol Trace Elem Res. 2026 Jul 11. doi: 10.1007/s12011-026-05226-y. Online ahead of print.ABSTRACTTitanium dioxide nanoparticles (TiO₂-NPs) are extensively used in industrial and biomedical applications and have been reported to induce hepato-renal toxicity through oxidative stress and inflammation. This study evaluated the protective effects of virgin olive oil (VOO) against TiO₂-NP-induced damage, while characterizing its chemical composition and exploring the molecular interactions of its bioactive compounds. VOO composition was analyzed by UV-visible spectrophotometry, HPLC-PDA, and GC-FID, and its antioxidant activity was assessed using the DPPH assay. Twenty-four male Wistar rats were divided into four groups (n = 6): a control group and three TiO₂-NP-exposed groups, two of which received VOO at 2 and 4 g/kg body weight, respectively, starting 24 h post-exposure. After six weeks, hematological, biochemical, oxidative stress, and histopathological parameters were evaluated. Molecular docking was performed to explore interactions between identified phenolics and key antioxidant and inflammatory enzymes (GSTP1-1, COX-2, CAT, and 5-LOX). VOO exhibited notable antioxidant activity (DPPH inhibition: 54.80%) and a high content of phenolic compounds, including quercetin, rutin, and 4-hydroxybenzoic acid. TiO₂-NP exposure induced significant oxidative stress, evidenced by increased malondialdehyde levels, decreased glutathione content, reduced antioxidant enzyme activities (GPx, GST, and CAT), and altered hematological parameters. VOO supplementation significantly attenuated these alterations in a dose-dependent manner, partially restored antioxidant defenses, and improved biochemical and hematological profiles, while helping to preserve tissue architecture. Docking analysis revealed notable binding affinities of phenolic compounds toward target enzymes, suggesting interactions consistent with the in vivo findings. In conclusion, VOO may mitigate TiO₂-NP-induced hepato-renal toxicity in rats, possibly through antioxidant and anti-inflammatory mechanisms. These effects are likely associated with its phenolic compounds, as suggested by both in-vivo and in silico findings.PMID:42432274 | DOI:10.1007/s12011-026-05226-y