Ginger and turmeric lipid-solubles attenuate heated oil-induced oxidative stress in the brain via the upregulation of NR
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ORIGINAL ARTICLE
Ginger and turmeric lipid-solubles attenuate heated oil-induced oxidative stress in the brain via the upregulation of NRF2 and improve cognitive function in rats Mehrdad Zarei 1 & Vinayak Uppin 1 & Pooja Acharya 1 & Ramaprasad Talahalli 1 Received: 11 August 2020 / Accepted: 3 November 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In this study, we elucidated the modulatory potentials of lipid-solubles from ginger and turmeric that may migrate to oils during heating on the brain antioxidant defense and cognitive response in rats. Male Wistar rats were fed with control diet [including native canola oil (N-CNO), and native sunflower oil (N-SFO)], or experimental diets [including heated canola oil (H-CNO), heated sunflower oil (H-SFO), heated canola oil with ginger (H-CNO + GI), heated canola oil with turmeric (H-CNO + TU), heated sunflower oil with ginger (H-SFO + GI), heated sunflower oil with turmeric (H-SFO + TU)] for 90 days. Memory parameters [Morris water maze, elevated plus maze, novel object recognition test, T-maze (spontaneous alteration)], locomotor skills (open field test and rotarod test), antioxidant defense enzymes, reactive oxygen species, NOS2, ICAM-1, and NRF-2 level in the brain were assessed. Compared to their respective controls, heated oil-fed rats, but not those fed oils heated with ginger or turmeric, showed significant (p < 0.05) reduction in the memory, motor coordination skills, antioxidant defense enzymes, and NRF-2 activation in the brain. Compared to their respective controls, the brain NOS-2 and ICAM-1 were significantly (p < 0.05) increased in heated oil-fed rats, but not those fed oils heated with ginger or turmeric. Chronic intake of repeatedly heated oil causes brain dysfunction by inducing oxidative stress through NRF-2 downregulation. Lipid-solubles from ginger and turmeric that may migrate to oil during heating prevent the oxidative stress and cognitive dysfunction triggered by heated oils in rats. Keywords Heated oils . Memory deficits . Locomotion impairment . Oxidative stress . Ginger . Turmeric
Introduction A significant proportion of vegetable oil produced is used for deep-frying, and the reuse of heated oil (deep-fried oil) is a common practice in the street-food joints of India and other Asian countries to cut costs. Heating oil multiple times negatively alter the physicochemical and nutritional properties of
* Ramaprasad Talahalli [email protected] Mehrdad Zarei [email protected] Vinayak Uppin [email protected] Pooja Acharya [email protected] 1
Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020, India
oils. Reactive oxygen species (ROS), hydroperoxides, aldehydes, ketones, and trans-isomers are some of the harmful derivatives produced during deep-frying (Venkata and Subramanyam 2016). Destruction of endogenous antioxidants, particularly vitamin-E, is another disadvantage of deep-frying (Adam et al. 2007). Therefore, long-term consumpt
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