Dietary fats significantly influence the survival of penumbral neurons in a rat model of chronic ischemic by modifying lipid mediators, inflammatory biomarkers, NOS production, and redox-dependent apoptotic signals

Lausada, Natalia; Arnal, Nathalie; Astiz, Mariana; Marín, Manuel Ruiz; Lofeudo, Juan Manuel; Stringa, Pablo; Alaniz, María J. T. de; Dumm, Nelva Tacconi de Gómez; Catalfo, Graciela Hurtado de; Piñero, Norma Cristalli de; Stringa, María Cristina Pallanza de; Bozzolo, Eva María Illara de; Bozzarello, Enrique Gustavo; Cristalli, Diana; Marra, Carlos Alberto

doi:10.1016/j.nut.2015.05.023

Cited by 9 publications

(7 citation statements)

References 79 publications

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“…We consider that the composition of dietary fat may influence and modulate the outcome of stroke and the patient’s subsequent evolution by regulating antioxidant and anti-inflammatories activities. Olive oil has antioxidant and neuroprotective properties [52], and recent studies demonstrated the positive properties of DHA treatment after MCAo in rat stroke models, producing a reduction in infarct volume and edema, and an improvement in the neurological deficits due to the activation of NPD1 synthesis [53,54]. Furthermore, DHA reduces apoptosis in the brain by stimulating antiapoptotic processes, dampening responses to ROS, downregulating the expression of proapoptotic proteins, upregulating the expression of antiapoptotic proteins, and preserving mitochondrial function and integrity [55].…”

Section: Discussionmentioning

confidence: 99%

Neuroprotective Effects of Diets Containing Olive Oil and DHA/EPA in a Mouse Model of Cerebral Ischemia

et al. 2019

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Stroke is one of the leading causes of death worldwide and while there is increasing evidence that a Mediterranean diet might decrease the risk of a stroke, the effects of dietary fat composition on stroke outcomes have not been fully explored. We hypothesize that the brain damage provoked by a stroke would be different depending on the source of dietary fat. To test this, male C57BL/6J mice were fed for 4 weeks with a standard low-fat diet (LFD), a high-fat diet (HFD) rich in saturated fatty acids (HFD-SFA), an HFD containing monounsaturated fatty acids (MUFAs) from olive oil (HFD-OO), or an HFD containing MUFAs from olive oil plus polyunsaturated fatty acids (PUFAs) docosahexaenoic acid/eicosapentaenoic acid (DHA/EPA) (HFD-OO-ω3). These mice were then subjected to transient middle cerebral artery occlusion (tMCAo). Behavioural tests and histological analyses were performed 24 and/or 48 h after tMCAo in order to elucidate the impact of these diets with different fatty acid profiles on the ischemic lesion and on neurological functions. Mice fed with HFD-OO-ω3 displayed better histological outcomes after cerebral ischemia than mice that received an HFD-SFA or LFD. Furthermore, PUFA- and MUFA-enriched diets improved the motor function and neurological performance of ischemic mice relative to those fed with an LFD or HFD-SFA. These findings support the use of DHA/EPA-omega-3-fatty acid supplementation and olive oil as dietary source of MUFAs in order to reduce the damage and protect the brain when a stroke occurs.

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Section: Discussionmentioning

confidence: 99%

Neuroprotective Effects of Diets Containing Olive Oil and DHA/EPA in a Mouse Model of Cerebral Ischemia

et al. 2019

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“…Olive oil diet was protective in terms of redox homeostatic balance, minor increases in lipid and protein damage, protective activation of nitric oxide synthase (NOS) in penumbra neurons, and apoptosis (caspase-3, milli- and microcalpains). 52 In another study, male Wistar rats were fed for 60 days on the same basal diet plus olive oil or grape seed oil, and the lipid FA composition of liver, enzymatic and nonenzymatic components of the antioxidant defense system, and the activity of enzymes involved in lipid metabolism were evaluated. The grape seed oil group showed significantly increased oxidative stress biomarkers, and the enzymatic and nonenzymatic components of the antioxidant defense system were increased in the olive oil group.…”

Section: Grape Seed Oil and Translationmentioning

confidence: 99%

Grape Seed Oil Compounds: Biological and Chemical Actions for Health

Garavaglia

Markoski²,

Oliveira³

et al. 2016

Nutr Metab Insights

212

157

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Grape seed oil is rich in phenolic compounds, fatty acids, and vitamins, with economic importance to pharmaceutical, cosmetic, and food industry. Its use as an edible oil has also been suggested, especially due to its pleasant sensory characteristics. Grape seed oil has beneficial properties for health that are mainly detected by in vitro studies, such as anti-inflammatory, cardioprotective, antimicrobial, and anticancer properties, and may interact with cellular and molecular pathways. These effects have been related to grape seed oil constituents, mainly tocopherol, linolenic acid, resveratrol, quercetin, procyanidins, carotenoids, and phytosterols. The aim of this article was to briefly review the composition and nutritional aspects of grape seed oil, the interactions of its compounds with molecular and cellular pathways, and its possible beneficial effects on health.

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“…The PREDIMED trial, which studies the effect of Mediterranean diets in health, has highlighted the positive association between extra-virgin olive oil (EVOO) consumption and the risk of stroke in humans [10,11]. This beneficial effect of EVOO has also been shown to be protective in terms of redox homeostatic balance, lipid and protein damage, activation of NO synthase (NOS) in the penumbra, and reduction of apoptosis levels in chronic ischemic models [12,13,14].…”

Section: Introductionmentioning

confidence: 99%

Hydroxytyrosol, the Major Phenolic Compound of Olive Oil, as an Acute Therapeutic Strategy after Ischemic Stroke

et al. 2019

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Stroke is one of the leading causes of adult disability worldwide. After ischemic stroke, damaged tissue surrounding the irreversibly damaged core of the infarct, the penumbra, is still salvageable and is therefore a target for acute therapeutic strategies. The Mediterranean diet (MD) has been shown to lower stroke risk. MD is characterized by increased intake of extra-virgin olive oil, of which hydroxytyrosol (HT) is the foremost phenolic component. This study investigates the effect of an HT-enriched diet directly after stroke on regaining motor and cognitive functioning, MRI parameters, neuroinflammation, and neurogenesis. Stroke mice on an HT diet showed increased strength in the forepaws, as well as improved short-term recognition memory probably due to improvement in functional connectivity (FC). Moreover, mice on an HT diet showed increased cerebral blood flow (CBF) and also heightened expression of brain derived neurotrophic factor (Bdnf), indicating a novel neurogenic potential of HT. This result was additionally accompanied by an enhanced transcription of the postsynaptic marker postsynaptic density protein 95 (Psd-95) and by a decreased ionized calcium-binding adapter molecule 1 (IBA-1) level indicative of lower neuroinflammation. These results suggest that an HT-enriched diet could serve as a beneficial therapeutic approach to attenuate ischemic stroke-associated damage.

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Dietary fats significantly influence the survival of penumbral neurons in a rat model of chronic ischemic by modifying lipid mediators, inflammatory biomarkers, NOS production, and redox-dependent apoptotic signals

Cited by 9 publications

References 79 publications

Neuroprotective Effects of Diets Containing Olive Oil and DHA/EPA in a Mouse Model of Cerebral Ischemia

Neuroprotective Effects of Diets Containing Olive Oil and DHA/EPA in a Mouse Model of Cerebral Ischemia

Grape Seed Oil Compounds: Biological and Chemical Actions for Health

Hydroxytyrosol, the Major Phenolic Compound of Olive Oil, as an Acute Therapeutic Strategy after Ischemic Stroke

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