2020
DOI: 10.3390/nu12103181
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High-Sugar Diet Disrupts Hypothalamic but Not Cerebral Cortex Redox Homeostasis

Abstract: Despite several reports on the relationship between metabolic and neurodegenerative diseases, the effect of a high-sugar diet (HSD) on brain function is still unknown. Given the crucial role of oxidative stress in the pathogenesis of these disorders, this study was the first to compare the effect of an HSD on the activity of prooxidative enzymes, enzymatic and non-enzymatic antioxidants, and protein oxidative damage in the brain structures regulating energy metabolism (hypothalamus) and cognitive functions (ce… Show more

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Cited by 24 publications
(17 citation statements)
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“…These complexes can also stimulate the NADPH oxidase (NOX) activity, which is the primary source of free radicals in the cell. 54 NOX activation also increases the synthesis and release of inflammatory mediators, 55 which may be supported by the positive relationship between S-nitrosothiols and MPO. However, NO-mediated mitochondrial dysfunction also has an important role in tumor induction and progression.…”
Section: Discussionmentioning
confidence: 87%
“…These complexes can also stimulate the NADPH oxidase (NOX) activity, which is the primary source of free radicals in the cell. 54 NOX activation also increases the synthesis and release of inflammatory mediators, 55 which may be supported by the positive relationship between S-nitrosothiols and MPO. However, NO-mediated mitochondrial dysfunction also has an important role in tumor induction and progression.…”
Section: Discussionmentioning
confidence: 87%
“…This may be a result of a decreased plasma concentration of GSH, the major nonenzymatic antioxidant in these patients [21]. Diminished GSH concentrations lead to the intensi cation of the in ammatory process with an increase in the secretion of in ammatory mediators: IL-1β and TNF-α [43,44]. Antioxidants and oxidants react together stoichiometrically, therefore, the assessment of TAC is mainly in uenced by antioxidants present at the highest concentrations.…”
Section: Discussionmentioning
confidence: 99%
“…Glycation is the formation of a bond between the free aldehyde group of glucose and the amino group of amino acid [ 55 , 56 ]. The result is the creation of the labile Schiff base, which after a few weeks, converts into reactive Amadori products [ 57 , 58 ]. Proteins that remain in the body for a longer time undergo further modifications (e.g., oxidation, dehydration, and fragmentation), resulting in the formation of advanced glycation end products (AGE) [ 59 ].…”
Section: Discussionmentioning
confidence: 99%