RESUMO
BACKGROUND: Alzheimer's disease (AD) is characterized by the accumulation of the amyloid-ß peptide in the brain, leading to early oxidative stress and neurotoxicity. It has been suggested that physical exercise could be beneficial in preventing AD, but studies with multicomponent training are scanty. OBJECTIVE: Verify the effects of multicomponent exercise training to prevent deficits in recognition memory related to Aß neurotoxicity. METHODS: We subjected Wistar rats to multicomponent training (including aerobic and anaerobic physical exercise and cognitive exercise) and then infused amyloid-ß peptide into their hippocampus. RESULTS: We show that long-term multicomponent training prevents the amyloid-ß-associated neurotoxicity in the hippocampus. It reduces hippocampal lipid peroxidation, restores antioxidant capacity, and increases glutathione levels, finally preventing recognition memory deficits. CONCLUSION: Multicomponent training avoids memory deficits related to amyloid-ß neurotoxicity on an animal model.
Assuntos
Peptídeos beta-Amiloides/toxicidade , Modelos Animais de Doenças , Transtornos da Memória/prevenção & controle , Síndromes Neurotóxicas , Condicionamento Físico Animal , Animais , Encéfalo , Hipocampo/metabolismo , Peroxidação de Lipídeos/fisiologia , Masculino , Estresse Oxidativo/fisiologia , Ratos , Ratos Wistar , Técnicas EstereotáxicasRESUMO
Objectives: Consumption of high-fat and high-sugar diets in Western countries has increased significantly causing major global health problems including metabolic syndrome and obesity. In addition, studies have suggested that obesity can lead to learning and memory deficits. In this context, the use of natural compounds with low costs, minor side effects and increased antioxidant activity, such as teas, could reduce the damages induced by obesity. We investigated the effect of white, green, red, and black teas (Camellia sinensis) and their possible neuroprotective mechanisms in an experimental obesity model induced by a cafeteria diet (CD). Methods: Female Swiss mice (20-30â g) were used; they received a normal diet or a hypercaloric diet (CD) during 8 weeks. Concomitantly, some mice received orally white, green, red, or black teas (1% dose) or water. Results: The mice subjected to CD showed weight gain, body fat accumulation, increased glucose, cholesterol, and triglycerides, associated to recognition memory deficits and increased reactive species (RS) levels and acetylcholinesterase (AChE) activity in the hippocampus. All teas significantly reduced AChE activity and partially reduced fat accumulation. Green and red teas reduced memory deficit. White, green, and black teas reduced RS levels, while only green and black tea reduced plasma triglyceride levels. Discussion: According to the results obtained it is possible to conclude that green tea was better than other teas in reducing effects of the CD model, being able to protect a greater number of parameters.