high fat diet- induced neurotoxicity alters following vitamin e and c administration in hippocampus of male rats

Background: consumption of a high fat diet (hfd) leads to spatial memory impairment and hippocampal cell death. objectives: the present study evaluated the capacity of antioxidant supplementation to interact with the effects of high fat diet at the molecular level. methods: animal groups were exposed to hfd for 9 months with free access to high fat diet and high fat diet with antioxidant supplementation (vitamin e, vitamin c,andastaxanthin). at the endof the study, brains wereremovedandthe level of brain-derived neurotrophic factor (bdnf), tropomyosin receptor kinase b (trk ), synapsin i, and the transcription factor cyclic amp response element binding protein (creb) and caspase-3 expression in the hippocampi were measured. results: antioxidants protected against hfd-induced cell death and the up-regulation of bdnf, trk , synapsin i, creb, and caspase- 3. conclusions: this data suggested the possible benefit of vitamin e and c in the treatment of neurotoxicity among, those with a hfd.