title: Osmanthus fragrans Flower Extract and Acteoside Protect Against d-Galactose-Induced Aging in an ICR Mouse Model.
abstract: Osmanthus fragrans flower extract (OFE) is an organic extract from O. fragrans flower, which exhibits neuroprotective, free radical scavenging, and antioxidant effects. Therefore, the protective effect of OFE and acteoside against aging was studied. An aging ICR mouse model was established by chronically administering d-galactose (250 mg/kg) for 8 weeks. d-galactose induced spatial learning and memory impairments that were successfully inhibited by OFE and acteoside, which could shorten escape latency, improve platform crossing times, and increase zone time. The antioxidant potential of OFE and acteoside in vivo was evaluated by estimating the following: activities of antioxidant enzymes, such as glutathione peroxidase and aging-related enzyme, particularly monoamine oxidase; contents of lipid peroxidation methane dicarboxylic aldehyde, advanced glycation end products, and 8-hydroxy-2'-deoxyguanosine (a DNA damage product); and levels of nuclear factor-erythroid 2-related factor 2. OFE and acteoside also inhibited d-galactose-induced neurological aging by suppressing the increase in glial fibrillary acidic protein and neurotrophin-3. Considering the dose-dependent protective effects of OFE and acteoside, we concluded that OFE, rich in acteoside, was a good source of natural antiaging compounds.
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Zhejiang University , Hangzhou, China .
authors.forename: Lina
authors.initials: L
authors.lastname: Xiong
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Zhejiang University , Hangzhou, China .
authors.forename: Shuqin
authors.initials: S
authors.lastname: Mao
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Zhejiang University , Hangzhou, China .
authors.forename: Baiyi
authors.initials: B
authors.lastname: Lu
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Zhejiang University , Hangzhou, China .
authors.forename: Jiajia
authors.initials: J
authors.lastname: Yang
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Zhejiang University , Hangzhou, China .
authors.forename: Fei
authors.initials: F
authors.lastname: Zhou
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Zhejiang University , Hangzhou, China .
authors.forename: Yinzhou
authors.initials: Y
authors.lastname: Hu
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Zhejiang University , Hangzhou, China .
authors.forename: Yirong
authors.initials: Y
authors.lastname: Jiang
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Zhejiang University , Hangzhou, China .
authors.forename: Canxi
authors.initials: C
authors.lastname: Shen
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Zhejiang University , Hangzhou, China .
authors.forename: Yajing
authors.initials: Y
authors.lastname: Zhao
mesh_terms: D000375:Aging / Q000187:drug effects* / Q000523:psychology; D000818:Animals; D004195:Disease Models, Animal; D035264:Flowers / Q000737:chemistry*; D005690:Galactose / Q000009:adverse effects*; D005960:Glucosides / Q000008:administration & dosage*; D006801:Humans; D019684:Magnoliopsida / Q000737:chemistry*; D008297:Male; D008568:Memory / Q000187:drug effects; D051379:Mice; D008813:Mice, Inbred ICR; D010636:Phenols / Q000008:administration & dosage*; D010936:Plant Extracts / Q000008:administration & dosage*; D020011:Protective Agents / Q000008:administration & dosage*; D059808:Polyphenols
chemical_list: D005690:Galactose; D005960:Glucosides; D010636:Phenols; D010936:Plant Extracts; D020011:Protective Agents; C058956:acteoside; D059808:Polyphenols
keywords: antioxidant; neuroprotection; polyphenol