Resveratrol attenuates peripheral and brain inflammation and reduces ischemic brain injury in aged female mice

Sae Im Jeong, Jin A. Shin, Sunghee Cho, Hye Won Kim, Ji Yoon Lee, Jihee Lee Kang, Eun Mi Park

Research output: Contribution to journalArticlepeer-review

38 Scopus citations

Abstract

Resveratrol is known to improve metabolic dysfunction associated with obesity. Visceral obesity is a sign of aging and is considered a risk factor for ischemic stroke. In this study, we investigated the effects of resveratrol on inflammation in visceral adipose tissue and the brain and its effects on ischemic brain injury in aged female mice. Mice treated with resveratrol (0.1 mg/kg, p.o.) for 10 days showed reduced levels of interleukin-1β and tumor necrosis factor-α, as well as a reduction in the size of adipocytes in visceral adipose tissue. Resveratrol also reduced interleukin-1β and tumor necrosis factor-α protein levels and immunoglobulin G extravasation in the brain. Mice treated with resveratrol demonstrated smaller infarct size, improved neurological function, and blunted peripheral inflammation at 3 days postischemic stroke. These results showed that resveratrol counteracted inflammation in visceral adipose tissue and in the brain and reduced stroke-induced brain injury and peripheral inflammation in aged female mice. Therefore, resveratrol administration can be a valuable strategy for the prevention of age-associated and disease-provoked inflammation in postmenopausal women.

Original languageEnglish
Pages (from-to)74-84
Number of pages11
JournalNeurobiology of Aging
Volume44
DOIs
StatePublished - 1 Aug 2016

Keywords

  • Aging
  • Females
  • Inflammation
  • Ischemic stroke
  • Resveratrol
  • Visceral adipose tissue

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