The effect of resveratrol on surgery induced peritoneal adhesions in an experimental model

Abstract

Adhesion formation is a common cause of complications following surgery. The aim of this study was to investigate the effect of resveratrol on intra-abdominal adhesion prevention in a rat model. Twenty one Wistar-Albino rats weighing 200–250 g were assigned to three groups, of 7 rats each. After a midline laparotomy was performed, a 1 cm area of the ceacum was abraded in two of the groups. They were then given either resveratrol (Group 1), or saline (Group 2) intraperitoneally. Group 3 rats (sham operation) received no treatment, without the serosal damage. On the 14th day, the rats were killed and the adhesion score was determined according to Mazuji’s adhesion grade scale. The tissue levels of malondialdehyde (MDA), nitric oxide (NO), and reduced glutathione (GSH) were measured. The mean Mazuji’s adhesion grade in the resveratrol group was 1.0 0.0, in the saline group 2.57 1.51, and zero in the sham operated group (p < 0.05 between the resveratrol group and saline group comparison). The levels of MDA and NO in the resveratrol group were significantly lower than those of the saline group (p < 0.001). The level of GSH in the resveratrol group was significantly higher than in the saline and sham operated groups (p < 0.001 and p < 0.001, respectively). Introduction of resveratrol into the peritoneal cavity at the time of surgery reduced adhesion formation effectively in this model. Resveratrol probably acts through reduction of lipid peroxidation products.