Effect of resveratrol on oxidative stress enzymes in rats subjected to 70% partial hepatectomy

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dc.authoridTürkoğlu, Suna/0000-0003-4805-1918
dc.authoridHaberal, Mehmet/0000-0002-3462-7632
dc.authorwosidTürkoğlu, Suna/AAI-8858-2021
dc.authorwosidTürkoğlu, Suna/AAJ-2243-2021
dc.authorwosidHaberal, Mehmet/AAJ-8097-2021
dc.contributor.authorKirimlioglu, V.
dc.contributor.authorKarakayali, H.
dc.contributor.authorTurkoglu, S.
dc.contributor.authorHaberal, M.
dc.date.accessioned2024-08-04T20:30:40Z
dc.date.available2024-08-04T20:30:40Z
dc.date.issued2008
dc.departmentİnönü Üniversitesien_US
dc.descriptionAnnual Meeting of the Turkish-Transplantation-Society -- JUL 04-06, 2007 -- Ankara, TURKEYen_US
dc.description.abstractThis experimental study investigated the antioxidant status of rats after resveratrol (R) treatment following 70% partial hepatectomy. Thirty Wistar albino rats (200 to 250 g) were devided among: groups A and B (n = 10 each) underwent laparotomy and 70% partial hepatectomy (PH). Whereas rats in group A received resveratrol 60 mg/d per nasogastric tube for 7 days before and 3 days after PH (PH + R), those in group B underwent PH only. Rats in group C (n = 10) were subjected to a sham operation. Significant increases in tissue levels of reduced glutathione (GSH) and decreased malondialdehyde (MDA) levels were observed in the PH group receiving R compared with those of the PH group (P < .001 for all). Comparison of these parameters with those of the sham group revealed significantly higher tissue levels of GSH and lower MDA levels among sham-operated compared with PH + R and PH groups (P < .001 for all). Concerning the NO levels, a trend to a slightly decrease was observed in the PH + R group (P < .06). Interleukin-6 levels showed significant decreases in both PH + R and PH groups (P < .001 and P < .05, respectively). The tissue GSH levels were slightly decreased in PH + R (P < .05), and decreased in the PH group compared with the controls (P = .002). We have suggested that patients undergoing living donor liver transplantation would likely benefit from prophylactic treatment with foods having resveratrol.en_US
dc.description.sponsorshipTurkish Transplantat Socen_US
dc.identifier.doi10.1016/j.transproceed.2007.11.021
dc.identifier.endpage296en_US
dc.identifier.issn0041-1345
dc.identifier.issue1en_US
dc.identifier.pmid18261609en_US
dc.identifier.scopus2-s2.0-38749083797en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage293en_US
dc.identifier.urihttps://doi.org/10.1016/j.transproceed.2007.11.021
dc.identifier.urihttps://hdl.handle.net/11616/94444
dc.identifier.volume40en_US
dc.identifier.wosWOS:000253229500075en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Science Incen_US
dc.relation.ispartofTransplantation Proceedingsen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRed Wineen_US
dc.subjectLiveren_US
dc.subjectReperfusionen_US
dc.subjectIschemiaen_US
dc.titleEffect of resveratrol on oxidative stress enzymes in rats subjected to 70% partial hepatectomyen_US
dc.typeConference Objecten_US

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