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Resveratrol a red wine constituent polyphenol protects gastric tissue against the oxidative stress in cholestatic rats

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dc.contributor.author Kırımlıoğlu, Vedat
dc.contributor.author Ara, Cengiz
dc.contributor.author Yılmaz, Mehmet
dc.contributor.author Özgör, Dinçer
dc.contributor.author Işık, Burak
dc.contributor.author Söğütlü, Gökhan
dc.contributor.author Kırımlıoğlu, Hale
dc.contributor.author Karabulut, Aysun Bay
dc.contributor.author Yılmaz, Sezai
dc.contributor.author Kayaalp, Cüneyt
dc.contributor.author Yoloğlu, Saim
dc.date.accessioned 2017-12-06T06:59:51Z
dc.date.available 2017-12-06T06:59:51Z
dc.date.issued 2006
dc.identifier.citation Kırımlıoğlu, V., Ara, C., Yılmaz, M., Özgör, D., Işık, B., Sogutlu, G., … Yoloğlu, S. (2006). Resveratrol A Red Wine Constituent Polyphenol Protects Gastric Tissue Against The Oxidative Stress İn Cholestatic Rats. Digestive Diseases And Sciences, 51(2), 298–302. tr_TR
dc.identifier.uri https://link.springer.com/content/pdf/10.1007%2Fs10620-006-3128-9.pdf
dc.identifier.uri http://hdl.handle.net/11616/7862
dc.description Digestive Diseases and Sciences, Vol. 51, No. 2 (February 2006), pp. 298–302 (C 2006) tr_TR
dc.description.abstract This experimental study was designed to determine the effects of resveratrol on the level of malondialdehyde (MDA), reduced glutathione (GSH), and nitric oxide (NO) in gastric tissue after bile duct ligation (BDL). Swiss albino rats were divided into three groups: Group 1, sham (n = 7); Group 2, BDL (BDL only group; n = 7); and Group 3, BDL plus resveratrol (n = 7). Animals in the resveratrol group were treated with 10 mg/kg resveratrol (i.p.) once a day throughout 28 days. In the resveratrol group, levels of MDA and NO in gastric tissue were significantly lower than in the BDL-only group (P < 0.001). The level of GSH in the resveratrol group was significantly higher than in the BDL-only group (P < 0.001). The present study demonstrates that intraperitoneal administration of resveratrol maintains antioxidant defenses and reduces oxidative gastric damage. This effect of resveratrol may be useful to preserve gastric tissue under oxidative stress due to cholestasis. tr_TR
dc.language.iso eng tr_TR
dc.publisher Digestive Diseases and Sciences tr_TR
dc.rights info:eu-repo/semantics/openAccess tr_TR
dc.subject Resveratrol tr_TR
dc.subject Biliary cirrhosis tr_TR
dc.subject Malondialdehyde tr_TR
dc.subject Reduced glutathione tr_TR
dc.subject Nitric oxide tr_TR
dc.title Resveratrol a red wine constituent polyphenol protects gastric tissue against the oxidative stress in cholestatic rats tr_TR
dc.type article tr_TR
dc.relation.journal Digestive Diseases and Sciences tr_TR
dc.contributor.department İnönü Üniversitesi tr_TR
dc.contributor.authorID 109416 tr_TR
dc.contributor.authorID 131762 tr_TR
dc.contributor.authorID 110105 tr_TR
dc.contributor.authorID 23171 tr_TR
dc.contributor.authorID 112689 tr_TR
dc.contributor.authorID 39164 tr_TR
dc.identifier.volume 51 tr_TR
dc.identifier.issue 2 tr_TR
dc.identifier.startpage 298 tr_TR
dc.identifier.endpage 302 tr_TR

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