Departamento de Bioquímica y Biología Molecular, Facultad de Medicina, Instituto Maimónides de Investigaciones Biomédicas de Córdoba (IMIBIC)/Universidad de Córdoba, Spain.
Nutr Neurosci. 2011 May;14(3):106-11. doi: 10.1179/1476830511Y.0000000005.
Free radicals contribute to altered neuronal functions in neurodegenerative diseases and brain aging, by producing lipid- and other molecule-dependent modifications. The Mediterranean diet has been associated with a reduced risk of neurodegenerative disease. This study sought to verify whether extra-virgin olive oil (EVOO) exerted a brain antioxidant effect, protecting the brain against the oxidative stress caused by 3-nitropropionic acid (3NP). 3NP was administered intraperitoneally (i.p.) at a dose of 20 mg/kg body weight over four consecutive days. EVOO (representing 10% of calorie intake in the total standard daily diet of rats) and hydroxytyrosol (HT; 2.5 mg/kg body weight) were administered for 14 days. In all studied samples, 3NP caused a rise in lipid peroxides (LPO) and a reduction in glutathione (GSH) content. While the results showed that EVOO and HT reduces lipid peroxidation product levels and blocks the GSH depletion prompted by 3NP in both striatum and rest of the brain in Wistar rats. In addition, EVOO blocks and reverses the effect of 3NP on succinate dehydrogenase activity. In brief, the data obtained indicate that EVOO and HT act as a powerful brain antioxidant.
自由基通过产生脂质和其他分子依赖性修饰，导致神经退行性疾病和大脑衰老中的神经元功能改变。地中海饮食与降低神经退行性疾病的风险有关。本研究旨在验证特级初榨橄榄油（EVOO）是否具有脑抗氧化作用，从而保护大脑免受 3-硝基丙酸（3NP）引起的氧化应激。3NP 以 20mg/kg 体重的剂量连续四天腹膜内（i.p.）给药。EVOO（占大鼠总标准日饮食热量的 10%）和羟基酪醇（HT；2.5mg/kg 体重）给药 14 天。在所有研究样本中，3NP 导致脂质过氧化物（LPO）增加和谷胱甘肽（GSH）含量减少。结果表明，EVOO 和 HT 降低了纹状体和 Wistar 大鼠大脑其余部位 3NP 引起的脂质过氧化产物水平，并阻止了 GSH 的消耗。此外，EVOO 阻断并逆转了 3NP 对琥珀酸脱氢酶活性的影响。总之，所得数据表明，EVOO 和 HT 是一种强大的脑抗氧化剂。
