Neuroprotective effects of Olea europaea L. leaf extract on neuroinflammation and memory impairment induced by toluene and noise exposure: Assessing brain changes in rat
Takoua Ben Attia , Mabrouk Horchani , Mariem Salhi , Ridha Ben Ali , Hichem Ben Jannet , Linda Bel Haj Kacem , Michèle Véronique El May , Eduardo Alberto López-Maldonado , Abada Mhamdi
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引用次数: 0
Abstract
Our study aimed to investigate the impact of toluene and/or noise exposure on rat brains and assess the preventive effects of Olea europaea L. leaf extract (OLE) through biochemical, histopathologic analyses, behavior tests, and in silico study. Forty-eight male Wistar rats were randomly divided into eight groups: a control group, an OLE group, a noise-exposed group, a noise-exposed group treated with OLE, a toluene-exposed group, a toluene-exposed group treated with OLE, a co-exposed group to noise and toluene, and a co-exposed group to noise and toluene treated with OLE. OLE was orally administered at 40 mg/kg daily for six weeks. The results showed that noise and toluene exposure significantly disrupted brain tissue structure, causing oxidative damage, as evidenced by increased lipid peroxidation, decreased catalase and superoxide dismutase activities, and increased acetylcholinesterase (AChE) activity. However, OLE administration alleviated oxidative stress by restoring antioxidant biomarker levels, maintaining AChE close to normal, and preserving brain histology, while also improving rat behavior and learning. These findings suggest that OLE may protect brain tissue against simultaneous exposure to noise and toluene. Importantly, these results have significant implications for the prevention and treatment of neurotoxicity associated with exposure to toluene and noise, highlighting the potential practical applications of our research.
期刊介绍:
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.