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Effects of olive oil consumption on stroke complications, particularly in the hippocampal region, in mice
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M Zamani   , J Hassanshahi * , M Soleimani , F Zamani , K Chubin |
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Abstract: (10557 Views) |
| Background and Objective: Preliminary studies have shown reductions in apoptosis in brain ischemia following treatment with antioxidants. In this study, the relationships between consumption of olive oil and apoptosis in hippocampal neurons and changes in memory following brain ischemia in mice were determined.
Materials and Methods: Three groups of 7 mice each were included in the study: healthy, ischemic control, and treatment groups. The mice were treated with olive oil as a pre-treatment for a week (tube-feeding). Ischemia was then induced by common carotid artery occlusion. This was followed, after the inflammation in the ischemic area was reduced, by furher treatment for a week with olive oil. Histological examinations were made using Nissl staining for counting necrotic cells, TUNEL kit was used to quantify apoptotic cell death, and short-term memory scale was determined by the shuttle box test
Results: In the ischemic group high rates of necrosis and apoptotosis were seen, which were associated with short-term and spatial memory loss. Apoptosis rate in the treatment group was much less than in the ischemic group, confirming results of the memory tests.
Conclusion: Ischemia-reperfusion for 15 minutes induces vast and permanent cell death in the hippocampus in mice, particularly in the CA1 region. Olive oil consumption significantly reduces cell death and decreases memory loss.
Keywords: Ischemia, Reperfusion, Hippocampus, Antioxidant, Olive oil |
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| Keywords: Ischemia, Reperfusion, Hippocampus, Antioxidant, Olive oil |
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Full-Text [PDF 370 kb]
(4454 Downloads)
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Article type: Research |
Subject:
nutrition
Received: 2012/06/13 | Published: 2012/06/15
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