Modulation of rat cerebellum oxidative status by prolonged red wine consumption

• Type: Article in International Scientific Journal
• Date: 2008

Authors

Marco Assuncao (Author) Other; Maria Joao Santos Marques (Author) FMUP; Victor de Freitas (Author) FCUP; Manuel Maria Paula Barbosa (Author) Other; Felix Carvalho (Author) FFUP

Journal

Title: Addiction Biology

Vol. 13 No. 3

Pages: 337-344

ISSN: 1355-6215

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 9 Citations

Scopus - 9 Citations

Pubmed / Medline

Scientific classification

FOS: Medical and Health sciences > Health sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-003-W9R

DOI: 10.1111/j.1369-1600.2008.00103.x

Abstract (EN): A number of studies support the view that wine polyphenols can reinforce the endogenous antioxidant system by reducing ethanol (EtOH)-induced neuronal oxidative damage. Herein, we have investigated the effects of prolonged red wine (RW) consumption on several biomarkers of redox status in the cerebellum, a brain region highly vulnerable to the noxious effects of EtOH. Adult male Wistar rats were given RW with an EtOH concentration adjusted to 20% for 6 months, and the results were compared with those obtained in EtOH-treated (20%) and pair-fed control (PFC) animals. Malondialdehyde (MDA) and glutathione levels, and the activities of antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), glutathione reductase (GR), glutathione-S-transferase (GST) and selenium-dependent glutathione peroxidase (Se-GPX) were estimated in cerebellum homogenates. Chronic RW ingestion resulted in diminished MDA and reduced glutathione levels in cerebellar tissue. Moreover, RW-treated rats had a significant decrease in SOD, GR and GST activities but presented an increase in the activity of Se-GPX compared with animals from EtOH and PFC groups. In contrast, CAT activity was not altered by RW and EtOH intakes. Taken together, these findings show that prolonged consumption of RW markedly modifies cerebellum redox status probably due to its high content of polyphenols.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8