Mitigating Age-Related Cognitive Decline and Oxidative Status in Rats Treated with Catechin and Polyphenon-60

Abstract

Aging is a normal physiological process influenced by the combination of multiple mechanisms, primarily oxidative stress and neuroinflammation, which impact general physiology and brain function. Phenolic compounds have demonstrated the ability to slow down the aging process of the brain due to their antioxidant and anti-inflammatory effects. This study assessed the protective properties of catechin and polyphenon-60 in non-pathologically aged rats regarding visuo-spatial learning and the oxidative status of the frontal cortex. Old animals were treated with catechin or green tea extract (polyphenon-60) for 36 days, daily. Healthy old and young rats were used as controls. During the first training phase, treated rats executed the test better, locating the target in less time compared with the controls. Biomarkers of oxidative stress (catalase activities, superoxide dismutase, glutathione reductase, and glutathione S-transferase) were reduced in the brain of old animals, although their activities were partially improved after both antioxidant treatments. Furthermore, the rise in the production of reactive oxygen species and malondialdehyde levels—a marker of lipid peroxidation—in the frontal cortex of aged animals was significantly ameliorated after the interventions. In conclusion, old rats exhibited enhanced cognitive function and reduced stress levels following the administration of catechin and polyphenon-60.

Black Chokeberry (Aronia melanocarpa) Juice Supplementation Improves Oxidative Stress and Aging Markers in Testis of Aged Rats

“…There is a paucity of data in the literature on the effects of dietary polyphenols on neurotrophic factors in testes. Reports on the influence of functional foods on these factors have mainly focused on brain structure and function [55][56][57][58][59][60][61][62][63].…”

The Use of Berries in the Control of Obesity as a Reducing Factor for Mild Cognitive Decline

“…These cognitive benefits were observed after a relatively short time after supplementation (≤6 months), and the hypothesis is that, at least in part, these improvements were mediated by actions on cerebral microcirculatory function, resulting from increased endothelium-dependent vasodilation and systemic reduction of inflammation, rather than effects on the structure and function of neurons [54]. Epicatechin (EC), a flavonoid present in several food sources, such as cocoa, teas and red fruits, emerges as a component of significant interest [13,14]. Epicatechin has the potential for neurovascular protection, with the ability to regulate redox balance and oxidative stress, in addition to having positive effects on vascular and cognitive function [15].…”