THE ANTIOXIDANT AND ANTI-INFLAMMATORY EFFECTS OF BLUEBERRIES ON AGE-SENSITIVE TESTS OF BEHAVIOR AND BRAIN FUNCTION





B. Shukitt-Hale and J.A. Joseph

USDA, Human Nutrition Research Center on Aging at Tufts University
711 Washington Street
Boston, MA 02111




There has been a great deal of research which has documented the neuronal and behavioral
changes that take place as a function of aging that are independent of, but may contribute to,
neurodegenerative disease. Decrements in motor function and memory are two main behavioral
parameters that are altered in senescence in both humans and animals. The mechanisms
involved in the losses of sensitivity in the various receptor systems and the related loss in
cognitive and motor behaviors are the subjects of continued research, however, it appears that
two related factors may be especially relevant in this regard. The first is that there may be
increased amounts of inflammatory markers during aging, while a second mechanism may be
enhanced vulnerability to oxidative stress. If this is the case, then chronic enhancement of anti-
inflammatory and/or antioxidant defenses through nutritional means could slow or retard this
process by reducing inflammation and oxidative stress, resulting in improved function.
Research from our laboratory has indicated that dietary administration of fruits and vegetables,
which contain high levels of anthocyanins and other flavonoids, can prevent and even reverse
age-related changes in brain function and behavior (i.e., motor and cognitive performance), even
when superimposed on an already healthy diet. Cell studies in our laboratory have shown that
the anthocyanins and hydroxycinnamates, two polyphenolic classes isolated from blueberries,
have very potent antioxidant (e.g., against AAPH) and anti-inflammatory (against tumor
necrosis factor, TNFalpha) properties in vascular endothelial cells, and blueberry extract is effective
against Abeta- and TNFalpha-induced decrements in calcium buffering in M1AChR-transfected COS7
cells. Therefore nutritional interventions, via the polyphenolics present in foods, may elicit their
beneficial effects by enhancing anti-inflammatory and antioxidant defenses. Our studies show
that dietary polyphenolics from fruits and vegetables improve age-related decrements in
neuronal function and behavior, and further suggest that they also may be of some value in the
treatment of age-related neurodegenerative diseases.




Key words: memory, antioxidant, anti-inflammatory, motor function, fruits, vegetables







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