Resveratrol a red wine constituent polyphenol protects gastric tissue against the oxidative stress in cholestatic rats
Yükleniyor...
Dosyalar
Tarih
2006
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Digestive Diseases and Sciences
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Resveratrol, Biliary cirrhosis, Malondialdehyde, Reduced glutathione, Nitric oxide
Kaynak
Digestive Diseases and Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
51
Sayı
2
Künye
Kırımlıoğlu, V. Ara, C. Yılmaz, M. Özgör, D. Işık, B. Söğütlü, G. Kırımlıoğlu, S. H. Bay Karabulut, A. Yılmaz, S. Kayaalp, C. Yoloğlu, S. (2006).
Resveratrol a red wine constituent polyphenol protects gastric tissue against the oxidative stress in cholestatic rats. Digestive Diseases and Sciences, 51(2), 298–302.
