Crisina previne a neurotoxicidade induzida por cloreto de alumínio em camundongos swiss machos

• Autor(a) principal: Campos, Hericles Mesquita
• Data de Publicação: 2022
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• dARK ID: ark:/38995/0013000006thq
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/12300
• topic: Alumínio; Neurotoxicidade; Estresse oxidativo; Antioxidante; Crisina; Aluminium; Neurotoxicity; Oxidative stress; Antioxidant; Chrysin; CIENCIAS BIOLOGICAS

Chronic aluminium (Al) metal accumulation contributes to the progression of several neurological and neurodegenerative diseases. In particular, Al promotes oxidative damage, neuronal death, and functional decline resulting in deficits in cognition, memory and behavior. In this regard, the use of natural antioxidants can be a strategy to prevent the neurotoxicity of Al. Chrysin is a natural phenolic compound found in foods such as honey, passion fruit, and propolis and with antioxidant and anti-inflammatory properties. Here, we evaluated the chrysin neuroprotective effects against the neurotoxicity induced by chronic exposure to aluminium chloride (AlCl3), in mice (100 mg/kg, p.o.). The experimental protocol consisted of the treatment of mice with AlCl3 for ninety consecutive days, being the chrysin administration (10, 30. 100 mg/kg, p.o.) started on the forty-sixth day of the Al intake. Chrysin reduced the cognitive impairment induced by AlCl3 in the step-down passive avoidance task, normalizing the hippocampus acetylcholinesterase and butyrylcholinesterase activities. Along with this, chrysin decreased oxidative damage observed in the parameters of the lipid peroxidation, protein carbonylation, catalase and superoxide dismutase activities in the brain cortex and hippocampus. Furthermore, necrotic cells frequency was also decreased by chrysin in the same brain regions. These results highlighted that chrysin is able to reduce the neurotoxic effects associated with Al chronic exposure, being a potential compound present in foods that can be used for the benefit of mental health.