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

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dc.authoridYilmaz, Sezai/0000-0002-8044-0297
dc.authoridYologlu, Saim/0000-0002-9619-3462
dc.authoridbay karabulut, aysun/0000-0002-7873-2805
dc.authoridKayaalp, Cuneyt/0000-0003-4657-2998
dc.authorwosidYilmaz, Sezai/ABI-2323-2020
dc.authorwosidYologlu, Saim/ABI-8014-2020
dc.authorwosidKayaalp, Cuneyt/AAH-1764-2021
dc.authorwosidbay karabulut, aysun/HJP-0995-2023
dc.contributor.authorKirimlioglu, V
dc.contributor.authorAra, C
dc.contributor.authorYilmaz, M
dc.contributor.authorOzgor, D
dc.contributor.authorIsik, B
dc.contributor.authorSogutlu, G
dc.contributor.authorKirimlioglu, H
dc.date.accessioned2024-08-04T20:15:20Z
dc.date.available2024-08-04T20:15:20Z
dc.date.issued2006
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.identifier.doi10.1007/s10620-006-3128-9
dc.identifier.endpage302en_US
dc.identifier.issn0163-2116
dc.identifier.issn1573-2568
dc.identifier.issue2en_US
dc.identifier.pmid16534672en_US
dc.identifier.scopus2-s2.0-33644886606en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage298en_US
dc.identifier.urihttps://doi.org/10.1007/s10620-006-3128-9
dc.identifier.urihttps://hdl.handle.net/11616/94304
dc.identifier.volume51en_US
dc.identifier.wosWOS:000235608000012en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofDigestive Diseases and Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectresveratrolen_US
dc.subjectbiliary cirrhosisen_US
dc.subjectmalondialdehydeen_US
dc.subjectreduced glutathioneen_US
dc.subjectnitric oxideen_US
dc.titleResveratrol, a red wine constituent polyphenol, protects gastric tissue against the oxidative stress in cholestatic ratsen_US
dc.typeArticleen_US

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