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Free Radical Theory of Aging: Effect of Dietary Fat on Central Nervous System Function *
Author(s) -
HARMAN DENHAM,
HENDRICKS SHELTON,
EDDY DENNIS E.,
SEIBOLD JON
Publication year - 1976
Publication title -
journal of the american geriatrics society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.992
H-Index - 232
eISSN - 1532-5415
pISSN - 0002-8614
DOI - 10.1111/j.1532-5415.1976.tb06800.x
Subject(s) - degree of unsaturation , medicine , central nervous system , weaning , antioxidant , lipid peroxidation , nervous system , tocopherol , food science , physiology , zoology , endocrinology , biochemistry , biology , vitamin e , oxidative stress , chemistry , organic chemistry , psychiatry
Free radical reactions have been implicated in aging. A rise in the level of random free radical reactions in a biologic system might have a greater effect on the central nervous system (CNS) than elsewhere, partly because of the presence of glial cells and the unique connections between neurons. To evaluate this possibility, some animal experiments were conducted. The initial experiment involved old male Sprague‐Dawley rats fed (since shortly after weaning) with semisynthetic diets characterized by fat differing in amount or degree of unsaturation. The number of errors made in a Hebb‐Williams maze was determined and found to be higher as the amount or degree of unsaturation of the fat was increased. Likewise rats aged 6 and 9 months, fed semisynthetic diets containing 20 percent by weight of lard, oleinate, or safflower oil+α‐tocopherol performed significantly better in a discrimination learning situation (Skinner box) than did rats fed a diet containing 20 percent by weight of safflower oil. The diets employed in these studies did not have a significant effect on the mortality rates. These results are compatible with the possibility that enhancing the level of lipid peroxidation has an adverse effect on the CNS, out of proportion to the effect on the body as a whole, as measured by the mortality rate.