Dietary Cacao Powder Supplementation in D-galactose Induced Aging Rat Model Improves Antioxidant Activities

Abstract

Abstract Objectives Healthy aging is one of the most attentive topics since senescence may lead to retrogression of antioxidative ability, inflammatory regulation and neurodegeneration. This study was performed to determine the antioxidative effects of cacao powder supplementation in d-galactose induced aging rat model. Methods After 3 weeks of adaptation period, 12-week-old SD rats were randomly divided into four groups (n = 8 each): Control group (C), D-galactose induced aging group (G), D-galactose injection with 10% cacao powder group (LC), D-galactose injection with 16% cacao powder group (HC) (10%, 16% is % per total food weight). G, LC, HC groups were intraperitoneally injected with D-galactose for 8 weeks and C group was treated with saline as a substitute. Results After 8 weeks of cacao powder supplementation, serum malondialdehyde (MDA), advanced glycation end (AGE) levels, and Liver malondialdehyde (MDA) level significantly decreased in LC, HC group compared to G group (P < 0.05). Protein expression of SOD2 and CAT in the brain showed significant increase in LC and HC group compared to G group (P < 0.05). Protein expression of Gpx1 in the brain tends to increase in LC and HC group compared to G group but did not show statistical significance. Conclusions This study demonstrates that dietary cacao powder supplementation can alleviate oxidative stress by regulating oxidative stress markers like MDA and AGE or antioxidant enzymes such as SOD2 and CAT in d-galactose induced aging rat model. Funding Sources This study was funded by Nutritional Immunology Lab of Sookmyung Women's University.