Akademik Veri Yönetim Sistemi
Neuroscience and Behavioral Physiology, cilt.55, sa.8, ss.1353-1362, 2025 (Scopus)
Adolescence and the transition to young adulthood represent critical periods for brain development, marked by increased susceptibility to neuroinflammation and metabolic disturbances. Olive oil polyphenols are known for their antioxidant and anti-inflammatory properties, yet their specific effects on neurobehavioral outcomes during this developmental window remain unclear. This study aimed to compare the effects of high-polyphenol olive oil (HPOO) and low-polyphenol olive oil (LPOO) on neuroinflammatory markers, lipid profiles, cognitive performance, and emotional behaviors in male Sprague Dawley rats aged 6–14 weeks. Twenty-four animals were randomly assigned to control, LPOO, or HPOO groups and received oral gavage for 8 weeks. Behavioral assessments included the Morris water maze (MWM), open-field test (OFT), elevated plus maze (EPM), and forced swim test (FST). Serum triglycerides, LDL/HDL ratio, and cytokine levels in the hippocampus and prefrontal cortex were evaluated via ELISA. HPOO significantly reduced triglyceride levels and LDL/HDL ratio, while LPOO lowered only triglycerides. HPOO also decreased the TNF-α/IL-10 ratio in both brain regions, suggesting reduced neuroinflammation, whereas LPOO showed effects limited to the prefrontal cortex. Elevated TG and TNF-α/IL-10 levels were positively correlated with anxiety-like behaviors and inversely related to spatial memory performance. These findings indicate that HPOO has superior modulatory effects on neuroinflammatory and metabolic parameters compared to LPOO. Regular consumption of HPOO may support neurodevelopmental health during adolescence and early adulthood by reducing inflammation and improving lipid balance, potentially contributing to improved emotional and cognitive outcomes.