%0 Journal Article
%A Gonzalo-Gobernado, Rafael
%A Ayuso, María Irene
%A Sansone, Loredana
%A Bernal-Jiménez, Juan José
%A Ramos-Herrero, Víctor Darío
%A Sánchez-García, Enrique
%A Ramos, Teresa L
%A Abia, Rocío
%A Muriana, Francisco J G
%A Bermúdez, Beatriz
%A Montaner, Joan
%T Neuroprotective Effects of Diets Containing Olive Oil and DHA/EPA in a Mouse Model of Cerebral Ischemia.
%D 2019
%U http://hdl.handle.net/10668/13991
%X Stroke is one of the leading causes of death worldwide and while there is increasing evidence that a Mediterranean diet might decrease the risk of a stroke, the effects of dietary fat composition on stroke outcomes have not been fully explored. We hypothesize that the brain damage provoked by a stroke would be different depending on the source of dietary fat. To test this, male C57BL/6J mice were fed for 4 weeks with a standard low-fat diet (LFD), a high-fat diet (HFD) rich in saturated fatty acids (HFD-SFA), an HFD containing monounsaturated fatty acids (MUFAs) from olive oil (HFD-OO), or an HFD containing MUFAs from olive oil plus polyunsaturated fatty acids (PUFAs) docosahexaenoic acid/eicosapentaenoic acid (DHA/EPA) (HFD-OO-ω3). These mice were then subjected to transient middle cerebral artery occlusion (tMCAo). Behavioural tests and histological analyses were performed 24 and/or 48 h after tMCAo in order to elucidate the impact of these diets with different fatty acid profiles on the ischemic lesion and on neurological functions. Mice fed with HFD-OO-ω3 displayed better histological outcomes after cerebral ischemia than mice that received an HFD-SFA or LFD. Furthermore, PUFA- and MUFA-enriched diets improved the motor function and neurological performance of ischemic mice relative to those fed with an LFD or HFD-SFA. These findings support the use of DHA/EPA-omega-3-fatty acid supplementation and olive oil as dietary source of MUFAs in order to reduce the damage and protect the brain when a stroke occurs.
%K DHA
%K EPA
%K MUFA
%K PUFA
%K SFA
%K behaviour
%K cerebral ischemia
%K middle cerebral artery occlusion (MCAo)
%K neurological function
%K neuroprotection
%K olive oil
%K omega-3 fatty acids
%K stroke
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