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Phase 2 Protein Inducers in the Diet Promote Healthier Aging

¹ Department of Anatomy & Cell Biology, College of Medicine, and ² Department of Psychology, College of Arts & Science, University of Saskatchewan, Saskatoon, Canada.
³ Plant Biotechnology Institute, National Research Council of Canada, Saskatoon.

Address correspondence to Bernhard H. J. Juurlink, PhD, College of Medicine, Alfaisal University, Riyadh, Saudi Arabia. E-mail: bjuurlink{at}gmail.com

Oxidative stress drives many aging-associated problems. Because oxidative stress can be decreased by induction of phase 2 proteins, we hypothesized that incorporating the phase 2 protein inducer 2(3)-tert-butyl-4-hydroxyanisole (tBHA) into the diet would result in healthier aging. C57BL/6 mice were placed either on control mouse chow diet or on chow containing tBHA and were examined at 6, 12, and 18 months. Dietary tBHA resulted in the antioxidant response activation, decreased both oxidative stress and pro-inflammatory gene expression in tissues examined, counteracted the decrease in the transcription factors peroxisome proliferator-activated receptor- and increase in CCAAT/enhancer binding protein- levels seen in liver with aging, and was associated with mice having less weight gain, despite having no differences in food consumption, and better locomotor function. We conclude that simple changes in the diet such as incorporation of phase 2 protein inducers can have a profound influence on health and, thereby, the aging process.

Key Words: Antioxidant response • Oxidative stress • Inflammation • Diet • Healthy aging