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Green tea polyphenols inhibit cognitive impairment induced by chronic cerebral hypoperfusion via modulating oxidative stress.
J Nutr Biochem. 2010 Aug; 21(8):741-8.JN

Abstract

Responses to oxidative stress contribute to damage caused by chronic cerebral hypoperfusion, which is characteristic of certain neurodegenerative diseases. We used a rat model of chronic cerebral hypoperfusion to determine whether green tea polyphenols, which are potent antioxidants and free radical scavengers, can reduce vascular cognitive impairment and to investigate their underlying mechanisms of action. Different doses of green tea polyphenols were administered orally to model rats from 4 to 8 weeks after experimentally induced cerebral hypoperfusion, and spatial learning and memory were assessed using the Morris water maze. Following behavioral testing, oxygen free radical levels and antioxidative capability in the cortex and hippocampus were measured biochemically. The levels of lipid peroxidation and oxidative DNA damage were assessed by immunohistochemical staining for 4-hydroxynonenal and 8-hydroxy-2'-deoxyguanosine, respectively. Rats that received green tea polyphenols 400 mg/kg per day had better spatial learning and memory than saline-treated rats. Green tea polyphenols 400 mg/kg per day were found to scavenge oxygen free radicals, enhance antioxidant potential, decrease lipid peroxide production and reduce oxidative DNA damage. However, green tea polyphenols 100 mg/kg per day had no significant effects, particularly in the cortex. This study suggests that green tea polyphenols 400 mg/kg per day improve spatial cognitive abilities following chronic cerebral hypoperfusion and that these effects may be related to the antioxidant effects of these compounds.

Authors+Show Affiliations

Department of Neurology, Zhongnan Hospital, Wuhan University, Wuhan, China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19615878

Citation

Xu, Yan, et al. "Green Tea Polyphenols Inhibit Cognitive Impairment Induced By Chronic Cerebral Hypoperfusion Via Modulating Oxidative Stress." The Journal of Nutritional Biochemistry, vol. 21, no. 8, 2010, pp. 741-8.
Xu Y, Zhang JJ, Xiong L, et al. Green tea polyphenols inhibit cognitive impairment induced by chronic cerebral hypoperfusion via modulating oxidative stress. J Nutr Biochem. 2010;21(8):741-8.
Xu, Y., Zhang, J. J., Xiong, L., Zhang, L., Sun, D., & Liu, H. (2010). Green tea polyphenols inhibit cognitive impairment induced by chronic cerebral hypoperfusion via modulating oxidative stress. The Journal of Nutritional Biochemistry, 21(8), 741-8. https://doi.org/10.1016/j.jnutbio.2009.05.002
Xu Y, et al. Green Tea Polyphenols Inhibit Cognitive Impairment Induced By Chronic Cerebral Hypoperfusion Via Modulating Oxidative Stress. J Nutr Biochem. 2010;21(8):741-8. PubMed PMID: 19615878.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Green tea polyphenols inhibit cognitive impairment induced by chronic cerebral hypoperfusion via modulating oxidative stress. AU - Xu,Yan, AU - Zhang,Jun-jian, AU - Xiong,Li, AU - Zhang,Lei, AU - Sun,Dong, AU - Liu,Hui, Y1 - 2009/07/16/ PY - 2008/08/12/received PY - 2009/02/24/revised PY - 2009/05/04/accepted PY - 2009/7/21/entrez PY - 2009/7/21/pubmed PY - 2010/12/14/medline SP - 741 EP - 8 JF - The Journal of nutritional biochemistry JO - J Nutr Biochem VL - 21 IS - 8 N2 - Responses to oxidative stress contribute to damage caused by chronic cerebral hypoperfusion, which is characteristic of certain neurodegenerative diseases. We used a rat model of chronic cerebral hypoperfusion to determine whether green tea polyphenols, which are potent antioxidants and free radical scavengers, can reduce vascular cognitive impairment and to investigate their underlying mechanisms of action. Different doses of green tea polyphenols were administered orally to model rats from 4 to 8 weeks after experimentally induced cerebral hypoperfusion, and spatial learning and memory were assessed using the Morris water maze. Following behavioral testing, oxygen free radical levels and antioxidative capability in the cortex and hippocampus were measured biochemically. The levels of lipid peroxidation and oxidative DNA damage were assessed by immunohistochemical staining for 4-hydroxynonenal and 8-hydroxy-2'-deoxyguanosine, respectively. Rats that received green tea polyphenols 400 mg/kg per day had better spatial learning and memory than saline-treated rats. Green tea polyphenols 400 mg/kg per day were found to scavenge oxygen free radicals, enhance antioxidant potential, decrease lipid peroxide production and reduce oxidative DNA damage. However, green tea polyphenols 100 mg/kg per day had no significant effects, particularly in the cortex. This study suggests that green tea polyphenols 400 mg/kg per day improve spatial cognitive abilities following chronic cerebral hypoperfusion and that these effects may be related to the antioxidant effects of these compounds. SN - 1873-4847 UR - https://www.unboundmedicine.com/medline/citation/19615878/Green_tea_polyphenols_inhibit_cognitive_impairment_induced_by_chronic_cerebral_hypoperfusion_via_modulating_oxidative_stress_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0955-2863(09)00102-8 DB - PRIME DP - Unbound Medicine ER -