Long-Term Dietary Extra-Virgin Olive Oil Rich in Polyphenols Reverses Age-Related Dysfunctions in Motor Coordination and Contextual Memory in Mice: Role of Oxidative Stress
Inflammation
Male
0301 basic medicine
oxidation; behaviour; aging brain
Aging
Behavior, Animal
Hand Strength
Brain
Polyphenols
Motor Activity
Antioxidants
Mice, Inbred C57BL
Mice
Oxidative Stress
03 medical and health sciences
Dietary Fats, Unsaturated
Memory
Animals
Plant Oils
Regression Analysis
Maze Learning
Olive Oil
Biomarkers
DOI:
10.1089/rej.2012.1346
Publication Date:
2012-09-05T18:43:04Z
AUTHORS (8)
ABSTRACT
The aim of this study was to evaluate the effects of olive oil phenols on brain aging in mice and to verify whether the antioxidant and antiinflammatory activities of these polyphenols were involved. C57Bl/6J mice were fed from middle age to senescence with extra-virgin olive oil (10% wt/wt dry diet) rich in phenols (total polyphenol dose/day, 6 mg/kg). Behavioral tests were employed to assess cognitive, motor, and emotional behavior after 6 or 12 months of treatment. Parameters of oxidative status and inflammation were measured in different brain areas at the same times and evaluated for correlation with behavioral changes. The treatment with olive oil phenols improved contextual memory in the step-down test to levels similar to young animals and prevented the age-related impairment in motor coordination in the rotarod test. This motor effect was correlated with reduced lipid peroxidation in the cerebellum (p<0.05), whereas the memory effect did not correlate with oxidation or inflammation parameters. In conclusion, this work points out that natural polyphenols contained in extra-virgin olive oil can improve some age-related dysfunctions by differentially affecting different brain areas. Such a modulation can be obtained with an olive oil intake that is normal in the Mediterranean area, provided that the oil has a sufficiently high content of polyphenols.
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