Anti-inflammatory Activity of Tocotrienols in Age-related Pathologies: A SASPected Involvement of Cellular Senescence

AbstractNeuroinflammation resulting from chronic reactive microgliosis is thought to contribute to age-related neurodegeneration, as well as age-related neurodegenerative diseases, specifically Alzheimer's disease (AD). Support of this theory comes from studies reporting a progressive, age-associated increase in microglia with an activated phenotype. Although the underlying cause(s) of this microglial reactivity is idiopathic, an accepted therapeutic strategy for the treatment of AD is inhibition of microglial activation using anti-inflammatory agents. Although the effectiveness of anti-inflammatory treatment for AD remains equivocal, microglial inhibition is being tested as a potential treatment for additional neurodegenerative disorders including amyotrophic lateral sclerosis and Parkinson's disease. Given the important and necessary functions of microglia in normal brain, careful evaluation of microglial function in the aged brain is a necessary first step in targeting more precise treatment strategies for aging-related neurodegenerative diseases. Studies from our laboratory have shown multiple age-related changes in microglial morphology and function that are suggestive of cellular senescence. In this manuscript, we review current knowledge of microglia in the aging brain and present new, unpublished work that further supports the theory that microglia experience an age-related decline in proliferative function as a result of cellular senescence.

Download Full-text

Extra-virgin olive oil consumption reduces the age-related decrease in HDL and paraoxonase 1 anti-inflammatory activities

British Journal Of Nutrition ◽

10.1017/s0007114513000482 ◽

2013 ◽

Vol 110 (7) ◽

pp. 1272-1284 ◽

Cited By ~ 32

Author(s):

Soumaya Loued ◽

Hicham Berrougui ◽

Pamela Componova ◽

Souad Ikhlef ◽

Olfa Helal ◽

...

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Inflammatory Activity ◽

Paraoxonase 1 ◽

Conjugated Diene ◽

Leukaemia Cell Line ◽

Age Related ◽

Anti Inflammatory

Paraoxonase 1 (PON1) is associated with HDL and modulates the antioxidant and anti-inflammatory role of HDL. The goals of the present study were to investigate the effect of ageing and the role of PON1 on the anti-inflammatory activity of HDL, and to determine whether extra-virgin olive oil (EVOO) consumption could improve the atheroprotective activity of HDL. HDL and PON1 were isolated from the plasma of ten young (Y-HDL and Y-PON1) and ten elderly (E-HDL and E-PON1) healthy volunteers before and after 12 weeks of EVOO consumption. Inflammation was assessed by measuring intracellular adhesion molecule 1 (ICAM-1) expression. THP-1 (human acute monocytic leukaemia cell line) monocyte chemotaxis was measured using a Boyden chamber. Oxidative damage to HDL was assessed by measuring conjugated diene formation and changes in electrophoretic migration. Y-HDL had more anti-inflammatory activity than E-HDL. The conjugated diene content and the electrophoretic mobility of E-HDL were higher than those of Y-HDL. Y-PON1 had significant anti-inflammatory activity, reducing ICAM-1 expression by 32·64 (sd 2·63) %, while E-PON1 had no significant effect. THP-1 chemotaxis measurements confirmed the ICAM-1 expression results. The 12 weeks of EVOO consumption significantly increased the anti-inflammatory activities of both HDL and PON1. The anti-inflammatory activity of HDL was modulated by PON1 and was lower in the elderly volunteers. EVOO consumption increased the anti-inflammatory effect of HDL and reduced the age-related decrease in anti-atherogenic activity.

Download Full-text

Covid-19, Carnosine and Cognition

10.53902/sojnn.2021.01.000506 ◽

2021 ◽

Vol 1 (2) ◽

Author(s):

Alan R Hipkiss

Keyword(s):

Viral Infection ◽

Carbohydrate Metabolism ◽

Inflammatory Activity ◽

Nasal Administration ◽

Olfactory Lobe ◽

Sense Of Smell ◽

Age Related ◽

Anti Inflammatory ◽

Age Related Changes

The possible ameliorative roles of the dipeptide carnosine with respect to Covid-19 viral infection and associated pathologies are discussed. In particular carnosine’s ability to suppress age-related changes in carbohydrate metabolism which normally exacerbate Covid-19-induced dysfunction as well as the dipeptide’s anti-inflammatory activity is considered. As carnosine is normally present in the olfactory lobe and that anosmia (loss of sense of smell) is a common feature of Covid-19’s effect on humans, the possibility that nasal administration of carnosine could be therapeutic is considered as a means of raising levels of the dipeptide in the olfactory lobe and thereby alleviates virus-mediated neuropathology.

Download Full-text