Prevention of senescence and stress by food composition

Abstract

The high prevalence of dementia in aged individuals suggests that aging is the most important risk factor and that senescence further enhances dementia. We have searched for dietary factors that prevent brain senescence using a mouse model of age-related neurodegeneration (SAMP10). This mouse line is suitable for studying brain senescence because brain atrophy and cognitive dysfunction are observed with aging, similar to humans. The production of reactive oxygen species and oxidative damage are high in the brains of aged SAMP10. We found that green tea catechin and β-cryptoxanthin in Japanese mandarin oranges prevented brain atrophy and cognitive dysfunction. In addition, psychosocially chronically stressed mice exhibited a shortened life span and accelerated cognitive dysfunction. These deficiencies were prevented by the ingestion of theanine, an amino acid in tea, under stressed conditions. While a number of factors affect brain senescence, our results suggest that non-nutritive food components such as catechin, β-cryptoxanthin and theanine may be useful for preventing brain senescence.