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

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dc.authorid110105en_US
dc.contributor.authorKırımlıoğlu, Vedat
dc.contributor.authorAra, Cengiz
dc.contributor.authorYılmaz, Mehmet
dc.contributor.authorÖzgör, Dinçer
dc.contributor.authorIşık, Burak
dc.contributor.authorSöğütlü, Gökhan
dc.contributor.authorKırımlıoğlu, Saime Hale
dc.contributor.authorBay Karabulut, Aysun
dc.contributor.authorYılmaz, Sezai
dc.contributor.authorKayaalp, Cüneyt
dc.contributor.authorYoloğlu, Saim
dc.date.accessioned2017-08-10T06:28:54Z
dc.date.available2017-08-10T06:28:54Z
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.citationKırımlıoğlu, 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.en_US
dc.identifier.doi10.1007/s10620-006-3128-9en_US
dc.identifier.endpage302en_US
dc.identifier.issn0163-2116
dc.identifier.issue2en_US
dc.identifier.startpage298en_US
dc.identifier.urihttp://link.springer.com/10.1007/s10620-006-3128-9
dc.identifier.urihttps://hdl.handle.net/11616/7520
dc.identifier.volume51en_US
dc.language.isoenen_US
dc.publisherDigestive Diseases and Sciencesen_US
dc.relation.ispartofDigestive Diseases and Sciencesen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_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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