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

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.

Dietary Extra-Virgin Olive Oil Polyphenols Do Not Attenuate Colon Inflammation in Transgenic HLAB-27 Rats but Exert Hypocholesterolemic Effects through the Modulation of HMGCR and PPAR-α Gene Expression in the Liver

“…EVOO was purchased from Cipolloni and Petesse S.p.A. (Foligno, Perugia, Italy). The analysis of the phenolic content and the preparation of the rectified olive oil (ROO), devoid of phenolic compounds, was performed in the laboratory of Prof. Servili, Department of Food Sciences, University of Perugia, Italy, as previously reported [16]. …”

Extra-virgin olive oil ameliorates cognition and neuropathology of the 3xTg mice: role of autophagy

“…Previous studies have shown that consumption of EVOO results in amelioration of learning and memory in SAMP8 mice, and a reversal of age‐related dysfunctions in old mice 8, 9, 10. In both cases, the authors attributed those beneficial effects to the EVOO phenolic compounds and their antioxidant ability to protect against the disease‐related and age‐associated brain oxidation of these animals 8, 9, 10.…”

“…In both cases, the authors attributed those beneficial effects to the EVOO phenolic compounds and their antioxidant ability to protect against the disease‐related and age‐associated brain oxidation of these animals 8, 9, 10. More recently, it was shown that EVOO administration to a transgenic mouse model of AD‐like brain amyloidosis, TgSwDI, reduces parenchymal and vascular A β levels via an enhancement of its clearance 11…”

Olive Oil Phenols as Promising Multi-targeting Agents Against Alzheimer’s Disease

“…For example, recent research conducted on C57Bl/6 J mice fed with an EVOO rich in phenols (10 % EVOO weight/weight of dry diet for a daily total polyphenol dose of 6 mg/kg), showed improved contextual memory and reduced age-related impairment in motor coordination with respect to controls. While the latter effect was associated with reduced lipid peroxidation in the cerebellum, the former did not correlate with oxidation or inflammation parameters, suggesting the involvement of other mechanisms not relying on increased antioxidant protection (Pitozzi et al 2012). In support of this, are studies on the determination of the antioxidant activity of the main phenolic derivatives in human biological fluids after dietary EVOO intake, i.e.…”