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
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- 作者：Natalia Lausada ; Ph.D.a ; Nathalie Arnal ; Ph.D.b ; Mariana Astiz ; Ph.D.b ; Marí ; a Cristina Marí ; n ; Ph.D.b ; Juan Manuel Lofeudo ; Ph.D.b ; Pablo Stringa ; Ph.D.a ; Marí ; a J. Tacconi de Alaniz ; Ph.D.b ; Nelva Tacconi de Gó ; mez Dumm ; Ph.D.a ; Graciela Hurtado de Catalfo ; Ph.D.b ; Norma Cristalli de Piñ ; ero ; Lab. Tech.b ; Marí ; a Cristina Pallanza de Stringa ; Lab. Tech.b ; Eva Marí ; a Illara de Bozzolo ; Lab. Tech.b ; Enrique Gustavo Bozzarello ; Prof.c ; Diana Olga Cristalli ; Ph.D.d ; Carlos Alberto Marra ; Ph.D.b ; Contactocarlos@hotmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Dietary lipids ; Ischemic stroke ; Neuronal death ; Lipid mediators ; Oxidative stress ; Inflammation
- 刊名：Nutrition
- 出版年：2015
- 出版时间：November-December 2015
- 年：2015
- 卷：31
- 期：11-12
- 页码：1430-1442
- 全文大小：1325 K
文摘
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Diets enriched with soybean and grape seed oils favor inflammation and oxidation.
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Olive oil maintains redox status and reduces damage to lipids, proteins, and DNA.
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Ratio penumbra/core was reduced in olive oil–fed rats.
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Phospholipase A2 activity and prostaglandin production were decreased by olive oil.
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Caspase-3 and calpains activities were less active in olive oil–fed rats.