Olive oil reduces oxidative damage in a 3-nitropropionic acid-induced huntington's disease-like rat model

Inmaculada Tasset, A. J. Pontes, A. J. Hinojosa, R. de la Torre, I. Túnez

Research output: Contribution to journalArticle

46 Citations (Scopus)

Abstract

Free radicals contribute to altered neuronal functions in neurodegenerative diseases and brain aging, by producing lipid- and other molecule-dependent modifications. The Mediterranean diet has been associated with a reduced risk of neurodegenerative disease. This study sought to verify whether extravirgin olive oil (EVOO) exerted a brain antioxidant effect, protecting the brain against the oxidative stress caused by 3-nitropropionic acid (3NP). 3NP was administered intraperitoneally (i.p.) at a dose of 20 mg/kg body weight over four consecutive days. EVOO (representing 10% of calorie intake in the total standard daily diet of rats) and hydroxytyrosol (HT; 2.5 mg/kg body weight) were administered for 14 days. In all studied samples, 3NP caused a rise in lipid peroxides (LPO) and a reduction in glutathione (GSH) content. While the results showed that EVOO and HT reduces lipid peroxidation product levels and blocks the GSH depletion prompted by 3NP in both striatum and rest of the brain in Wistar rats. In addition, EVOO blocks and reverses the effect of 3NP on succinate dehydrogenase activity. In brief, the data obtained indicate that EVOO and HT act as a powerful brain antioxidant.

Original languageEnglish (US)
Pages (from-to)106-111
Number of pages6
JournalNutritional Neuroscience
Volume14
Issue number3
DOIs
StatePublished - May 2011
Externally publishedYes

Fingerprint

Huntington Disease
Brain
Neurodegenerative Diseases
Antioxidants
Body Weight
Mediterranean Diet
Succinate Dehydrogenase
Lipid Peroxides
Lipid Peroxidation
Free Radicals
Glutathione
Wistar Rats
Oxidative Stress
3-nitropropionic acid
Olive Oil
Diet
Lipids

Keywords

  • 3-nitropropionic acid
  • Extra-virgin olive oil
  • Huntingon's disease
  • Hydroxytyrosol
  • Oxidative stress

ASJC Scopus subject areas

  • Neuroscience(all)
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Olive oil reduces oxidative damage in a 3-nitropropionic acid-induced huntington's disease-like rat model. / Tasset, Inmaculada; Pontes, A. J.; Hinojosa, A. J.; de la Torre, R.; Túnez, I.

In: Nutritional Neuroscience, Vol. 14, No. 3, 05.2011, p. 106-111.

Research output: Contribution to journalArticle

Tasset, Inmaculada ; Pontes, A. J. ; Hinojosa, A. J. ; de la Torre, R. ; Túnez, I. / Olive oil reduces oxidative damage in a 3-nitropropionic acid-induced huntington's disease-like rat model. In: Nutritional Neuroscience. 2011 ; Vol. 14, No. 3. pp. 106-111.
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