Olive oil-enriched diet reduces brain oxidative damages and ameliorates neurotrophic factor gene expression in different life stages of rats

Pase, Camila Simonetti; Teixeira, Angélica M.; Roversi, Katiane; Dias, Verônica Tironi; Calabrese, Francesca; Molteni, Raffaella; Franchi, Silvia; Panerai, Alberto E.; Riva, Marco A.; Burger, Marilise Escobar

doi:10.1016/j.jnutbio.2015.05.013

Cited by 22 publications

(11 citation statements)

References 84 publications

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“…However, the amounts of DHA and MUFA were similar between CONT and NL in the end of the experiment, but lower in HL. These data demonstrate that both DHA and MUFA levels directly interfere in the development of animal memory as mentioned in literature (Pase et al, 2015), and that pregnant and lactating animals treated with larger quantities of cashew nuts in the diet induce damage to the memory of their offspring.…”

Section: Discussionsupporting

confidence: 81%

“…These findings suggest that MUFA levels can also directly interfere in reflex development. A study assessed the effect of maternal consumption of olive oil (a source of MUFA) and found reduced oxidative damage in the brain tissue of the offspring and improved neurotrophic gene factor expression in rats treated during pregnancy, lactation and after weaning (Pase et al, 2015). This reduction in oxidative damage protects brain tissues and helps maintain mental health (Haag, 2003).…”

Section: Discussionmentioning

confidence: 99%

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Maternal intake of cashew nuts accelerates reflex maturation and facilitates memory in the offspring

Melo

Pereira

Sousa

et al. 2017

Intl J of Devlp Neuroscience

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Essential fatty acids, being indispensable during the stages of pregnancy, lactation and infancy influence the transmission of nerve impulses and brain function, and cashew nuts are a good source of these fatty acids. The objective of this study was to evaluate the effects of cashew nut consumption on reflex development, memory and profile of fatty acids of rat offspring treated during pregnancy and lactation. The animals were divided into three groups: Control (CONT), treated with 7% lipid derived from soybean oil; Normolipidic (NL) treated with 7% lipids derived from cashew nuts; and Hyperlipidic (HL) treated with 20% lipids derived from cashew nuts. Reflex ontogeny, Open-field habituation test and the Object Recognition Test (ORT) were assessed. The profile of fatty acids in the brain was carried out when the animals were zero, 21 and 60days old. Accelerated reflex maturation was observed in animals treated with cashew nuts (p<0.05). NL presented better memory in the Open-field habituation test; the NL and HL showed improvement of short-term memory in the ORT, but long term damage in HL (p<0.05). The results of the lipid profile of the brain at the end of the experiment showed an increase in levels of saturated fatty acids and less Docosahexaenoic acid (DHA) in animals of the HL. The data showed that maternal consumption of cashew nuts can accelerate reflex maturation and facilitate memory in offspring when offered in adequate quantities.

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Section: Discussionsupporting

confidence: 81%

Section: Discussionmentioning

confidence: 99%

Maternal intake of cashew nuts accelerates reflex maturation and facilitates memory in the offspring

Melo

Pereira

Sousa

et al. 2017

Intl J of Devlp Neuroscience

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“…Briefl y, they explained that olive oil reduced oxidative stress, retreating platelet aggregation and protecting the brain from the effects of hypoxia-reoxygenation. 21,22 The results of the current study showed that the total number of main cerebellar cells was higher in the rats fed with olive oil in comparison to the control ones. This might be related to the anti-aging effects of olive oil.…”

Section: Discussionmentioning

confidence: 48%

Beneficial Effects of Olive Oil on the Rats’ Cerebellum: Functional and Structural Evidence

et al. 2018

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Background: Olive oil is a food additive and used in many biological studies as a solvent for other chemicals, including drugs. Aim: The present study aimed to investigate the effects of olive oil on rats’ cerebellum structure and motor function. Materials and methods: Male rats were randomly divided into two groups orally receiving distilled water and olive oil (1 ml/kg/day). At the end of week 4, motor function was assessed in the rotarod test. The cerebellum was removed for stereo-logical assessment. Data were analyzed using a two-way repeated measures ANOVA for rotarod test and Kruskal-Wallis and Mann-Whitney U test for quantitative histological parameters. Results: Performance of the olive oil-treated rats in fixed and accelerating speed rotarod was better and their riding time (endurance) was greater compared to the control group (p<0.05). However, no significant difference was found between the two groups regarding the total volume of the cerebellar hemisphere, its cortex, and deep cerebellar nuclei. The total number of the Purkinje, Bergman, and Golgi of the granular layer as well as neurons of the deep cerebellar nuclei was 26 - 36% higher in the olive oil-treated rats than in the distilled water treated group (p<0.03). Conclusion: The study findings suggest that olive oil has neuroprotective effects on the cerebellum and induces better performance of the rats in the rotarod.

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“…Polyphenol administration significantly increased the concentration of BDNF protein in the mouse serum [ 88 ]. Interestingly, a diet enriched in olive oil components during prenatal life until weaning induced, at adulthood, an upregulation of the mRNA levels of the total BDNF and of the isoforms IV and VI in the prefrontal cortex but not in the hippocampus [ 89 ].…”

Section: Olive Oil ( Olea Europaea L)mentioning

confidence: 99%

Botanicals as Modulators of Neuroplasticity: Focus on BDNF

et al. 2017

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The involvement of brain-derived neurotrophic factor (BDNF) in different central nervous system (CNS) diseases suggests that this neurotrophin may represent an interesting and reliable therapeutic target. Accordingly, the search for new compounds, also from natural sources, able to modulate BDNF has been increasingly explored. The present review considers the literature on the effects of botanicals on BDNF. Botanicals considered were Bacopa monnieri (L.) Pennell, Coffea arabica L., Crocus sativus L., Eleutherococcus senticosus Maxim., Camellia sinensis (L.) Kuntze (green tea), Ginkgo biloba L., Hypericum perforatum L., Olea europaea L. (olive oil), Panax ginseng C.A. Meyer, Rhodiola rosea L., Salvia miltiorrhiza Bunge, Vitis vinifera L., Withania somnifera (L.) Dunal, and Perilla frutescens (L.) Britton. The effect of the active principles responsible for the efficacy of the extracts is reviewed and discussed as well. The high number of articles published (more than one hundred manuscripts for 14 botanicals) supports the growing interest in the use of natural products as BDNF modulators. The studies reported strengthen the hypothesis that botanicals may be considered useful modulators of BDNF in CNS diseases, without high side effects. Further clinical studies are mandatory to confirm botanicals as preventive agents or as useful adjuvant to the pharmacological treatment.

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Olive oil-enriched diet reduces brain oxidative damages and ameliorates neurotrophic factor gene expression in different life stages of rats

Cited by 22 publications

References 84 publications

Maternal intake of cashew nuts accelerates reflex maturation and facilitates memory in the offspring

Maternal intake of cashew nuts accelerates reflex maturation and facilitates memory in the offspring

Beneficial Effects of Olive Oil on the Rats’ Cerebellum: Functional and Structural Evidence

Botanicals as Modulators of Neuroplasticity: Focus on BDNF

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