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首页> 外文期刊>Life sciences >Diminution of tissue lipid peroxidation in rats is related to the in vitro antioxidant capacity of wine.
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Diminution of tissue lipid peroxidation in rats is related to the in vitro antioxidant capacity of wine.

机译：大鼠组织脂质过氧化的减少与葡萄酒的体外抗氧化能力有关。

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Wine polyphenols could reinforce the endogenous antioxidant system, thereby diminishing oxidative damage. Studies in chronic models to understand the relationship between the bioavailability of polyphenols and their biological effects are still lacking. The aim of the present study was to prove the hypothesis that the antioxidant capacity of wines in vitro is positively correlated with the antioxidant capacity of plasma and negatively correlated with tissue lipid peroxidation, after chronic wine consumption. Adult rats received: water (control group), wine having variable phenolic content, ethanol (12.5% v/v) or alcohol-free red wine, for 4 weeks. The antioxidant capacity of wines in vitro and that of plasma induced in vivo were assessed through the reduction of ferric iron (FRAP, ferric reducing ability of plasma). Lipid peroxidation (production of thiobarbituric acid reactive substances, TBARS), and the activity of the antioxidant enzymes catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px), were determined in kidney, liver and lung. The phenolic content of wines was positively correlated with their FRAP values in vitro (r = 0.407, p < 0.002). Also, the relationship between wine FRAP in vitro to its respective plasma value in vivo showed a positive correlation (r = 0.433, p < 0.005). Phenolic concentration of wine did not influence the activity of CAT, SOD and GSH-Px of the three organs studied, but it was negatively correlated with their production of TBARS (r = -0.852, -0.891 and -0.790 for kidney, liver and lung, respectively, p < 0.001). The present data provide evidence that the antioxidant capacity of wine in vitro implicates a homologous effect in vivo, thus helping to modulate tissue lipid peroxidation.
机译：葡萄酒中的多酚可以增强内源性抗氧化剂系统，从而减少氧化损伤。仍然缺乏关于慢性模型的研究以了解多酚的生物利用度与其生物学效应之间的关系。本研究的目的是证明以下假设：长期饮用葡萄酒后，体外葡萄酒的抗氧化能力与血浆的抗氧化能力正相关，而与组织脂质过氧化负相关。成年大鼠接受：水（对照组），酚含量可变的葡萄酒，乙醇（12.5％v / v）或无酒精的红酒，持续4周。通过还原三价铁（FRAP，血浆的三价铁还原能力）来评估葡萄酒的体外抗氧化能力和体内诱导的血浆抗氧化能力。测定了肾脏，肝脏和肺脏的脂质过氧化作用（硫代巴比妥酸反应性物质的产生，TBARS）以及抗氧化酶过氧化氢酶（CAT），超氧化物歧化酶（SOD）和谷胱甘肽过氧化物酶（GSH-Px）的活性。葡萄酒中的酚含量与其体外FRAP值呈正相关（r = 0.407，p <0.002）。而且，葡萄酒FRAP与其体外体内血浆值之间的关系显示出正相关（r = 0.433，p <0.005）。葡萄酒中的酚类浓度不会影响所研究的三个器官的CAT，SOD和GSH-Px的活性，但与它们产生的TBARS呈负相关（肾，肝和肺的r = -0.852，-0.891和-0.790分别为p <0.001）。本数据提供了证据，证明葡萄酒在体外的抗氧化能力与体内的同源作用有关，从而有助于调节组织脂质的过氧化作用。

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