Wine Polyphenols Influence On The Oxidative Stress In Experimental Atheromatosis

• Main Authors: Irina Anca Cotea, Irina Esanu, Rodica Ghiuri
• Format: Article
• Language: English
• Published: Romanian Society of Oral Rehabilitation 2009-10-01
• Series: Romanian Journal of Oral Rehabilitation
• Subjects: antioxidation effect; atheromatosis; health; markers of oxidative stress; oxidative stress; white and red wine
• Online Access: http://www.rjor.ro/wine-polyphenols-influence-on-the-oxidative-stress-in-experimental-atheromatosis/?lang=ro
• ISSN: 2066-7000; 2601-4661

Starting from the protective properties of the phenol compounds present in wine, signalled out in the case of cardiovascular affections, the sanguine level of some enzymatic and non-enzymatic markers of oxidative stress has been studied on three batch of rabbits subjected to an atherogeneous hypercholesterolemia diet, namely: B1 – untreated, B2 – treated with white wine (2.5 mg/kg body), B3 – treated with red wine (2.5 mg/kg body), comparatively with a control bath (C), subjected to a normal diet. The atherogeneous diet alterates the oxidative anti-stress factors, inducing inhibition of superoxide dismutase (SOD), stimulating glutathion peroxidase (GSH-Px), diminishing the level of reduced glutathion (GSH) and increasing the level of malonil dialdehyde (MDA), comparatively with the values of the control batch. In the wine treated batches, a tendency of normalization of the values of these parameters is observed, along-with a reduction in the level of lipid peroxidation. The melioration effects of anti-oxidation defence are more pronounced in treatments with red wine, comparatively with the white one as due to a richer content of polyphenols, the anti-oxidation capacity of which is well-known, and of scavenger versus the free oxygen radicals, which supports the beneficial effects of a moderate wine consumption.