In this study, we elucidated the modulatory potentials of lipid-solubles from ginger and turmeric that may migrate to oils during heating on the brain antioxidant defense and cognitive response in rats. Male Wistar rats were fed with control diet [including native canola oil (N-CNO), and native sunflower oil (N-SFO)], or experimental diets [including heated canola oil (H-CNO), heated sunflower oil (H-SFO), heated canola oil with ginger (H-CNO + GI), heated canola oil with turmeric (H-CNO + TU), heated sunflower oil with ginger (H-SFO + GI), heated sunflower oil with turmeric (H-SFO + TU)] for 90 days. Memory parameters [Morris water maze, elevated plus maze, novel object recognition test, T-maze (spontaneous alteration)], locomotor skills (open field test and rotarod test), antioxidant defense enzymes, reactive oxygen species, NOS2, ICAM-1, and NRF-2 level in the brain were assessed. Compared to their respective controls, heated oil-fed rats, but not those fed oils heated with ginger or turmeric, showed significant (p < 0.05) reduction in the memory, motor coordination skills, antioxidant defense enzymes, and NRF-2 activation in the brain. Compared to their respective controls, the brain NOS-2 and ICAM-1 were significantly (p < 0.05) increased in heated oil-fed rats, but not those fed oils heated with ginger or turmeric. Chronic intake of repeatedly heated oil causes brain dysfunction by inducing oxidative stress through NRF-2 downregulation. Lipid-solubles from ginger and turmeric that may migrate to oil during heating prevent the oxidative stress and cognitive dysfunction triggered by heated oils in rats.

在这项研究中，我们阐明了生姜和姜黄中的脂溶性物质在加热过程中可能迁移到油中对大鼠大脑抗氧化防御和认知反应的调节潜力。雄性 Wistar 大鼠被喂食对照饮食 [包括天然菜籽油 (N-CNO) 和天然葵花籽油 (N-SFO)]，或实验饮食 [包括加热菜籽油 (H-CNO)、加热葵花籽油 (H- SFO)、加热姜黄菜籽油 (H-CNO + GI)、加热姜黄菜籽油 (H-CNO + TU)、加热姜黄葵花油 (H-SFO + GI)、加热姜黄葵花籽油 (H- SFO + TU)] 90 天。记忆参数【莫里斯水迷宫、高架十字迷宫、新物体识别测试、T-迷宫（自发改变）】、运动技能（旷场测试和旋转棒测试）、抗氧化防御酶、活性氧、NOS2、ICAM-1、和大脑中的 NRF-2 水平进行了评估。与它们各自的对照组相比，加热油喂养的大鼠，而不是那些用姜或姜黄加热的油喂养的大鼠，表现出显着的（p  < 0.05) 大脑中记忆力、运动协调能力、抗氧化防御酶和 NRF-2 激活的减少。与它们各自的对照相比 ，加热油喂养的大鼠的大脑 NOS-2 和 ICAM-1 显着增加（p < 0.05），而不是那些用姜或姜黄加热的油喂养的大鼠。长期摄入反复加热的油会通过 NRF-2 下调引起氧化应激，从而导致大脑功能障碍。生姜和姜黄中的脂溶物可能在加热过程中迁移到油中，可防止大鼠因加热油而引发的氧化应激和认知功能障碍。