Synergistic Effects of Walnut Oil and Nervonic Acid on Antioxidant Activity and Cognitive Impairment

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-08-20 DOI:10.1111/1750-3841.70499

Rui Wang, Chao Jiang, Jing Yi Zheng, Li Hua Jin, Yu Shu, Cong Li, Bang Chen, Ye Hua Shen

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引用次数: 0

Abstract

Cognitive impairment (CI) poses a significant public health challenge, where oxidative stress plays a crucial role in its initiation and advancement. Previous research has emphasized that walnut oil (WO) and nervonic acid (NA) are potential therapeutic foods for CI. This study aimed to investigate the synergistic effects of WO and NA on antioxidant activity and CI improvement. Compared to WO (1.63 g/kg) and NA (1.59 mg/kg) individually, the co-administration of WO and NA (WONA) exhibited superior 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, significantly enhanced cell viability, decreased malondialdehyde (MDA) content, and increased superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in H₂O₂-induced PC12 cells. Furthermore, WONA (1.63 g/kg) outperformed WO and NA in alleviating brain injury in CI mice. CI mice are those in which a cognitive impairment model is established by subcutaneously injecting D-galactose (900 mg/kg) daily for eight weeks, which induces neuronal damage, enhances oxidative stress, disrupts neurotransmitters balance, and elevates inflammatory factors. The results demonstrated that WONA CI and can be utilized as an innovative functional food ingredient or dietary supplement to effectively improve cognitive impairment.

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核桃油和神经酸对抗氧化活性和认知功能损害的协同作用

认知障碍（CI）是一项重大的公共卫生挑战，氧化应激在其发生和发展中起着至关重要的作用。以往的研究强调核桃油（WO）和神经酸（NA）是潜在的治疗CI的食品。本研究旨在探讨WO和NA对抗氧化活性和CI改善的协同作用。在h2o2诱导的PC12细胞中，与单用WO （1.63 g/kg）和NA （1.59 mg/kg）相比，WO和NA （WONA）对2,2-二苯基-1-picrylhydrazyl （DPPH）自由基的清除能力更强，显著提高细胞活力，降低丙二醛（MDA）含量，提高超氧化物歧化酶（SOD）和谷胱甘肽过氧化物酶（GSH-Px）活性。此外，WONA （1.63 g/kg）在减轻CI小鼠脑损伤方面优于WO和NA。连续8周，每天皮下注射d -半乳糖（900 mg/kg），诱导神经元损伤，增强氧化应激，破坏神经递质平衡，升高炎症因子，建立认知障碍模型。结果表明，WONA CI和可以作为一种创新的功能性食品成分或膳食补充剂来有效改善认知障碍。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.