TY - JOUR
T1 - Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats
AU - MacEdo, Luciene Fagundes Lauer
AU - Rogero, Marcelo Mac Edo
AU - Guimarães, Jessica Pereira
AU - Granato, Daniel
AU - Lobato, Luciana Pereira
AU - Castro, Inar Alves
N1 - Copyright © 2012 Elsevier Ltd. All rights reserved.
PY - 2013/4/15
Y1 - 2013/4/15
N2 - It is not known if there is a correlation between in vitro and in vivo antioxidant activity of wines. Thus, in the present study, rats were fed with a high-fat diet to induce inflammation and oxidative stress, and received supplementation (1.0 mL/day) containing water or three red wine samples characterised by high (41.1 mmol TE/L), medium (35.7 mmol TE/L) and low (14.4 mmol TE/L) in vitro antioxidant activity. A correlation was observed between in vitro antioxidant activity measured in the wines and in vivo antioxidant activity measured in plasma (r = +0.49, p = 0.011). In liver, only the wine containing the highest in vitro antioxidant activity was able to reduce malondialdehyde concentration. Groups supplemented with wines containing lower in vitro antioxidant activity showed an increase in antioxidant enzyme activity. We concluded that the correlation between in vitro and in vivo antioxidant activity depends on the biomarker selected to evaluate the oxidative stress.
AB - It is not known if there is a correlation between in vitro and in vivo antioxidant activity of wines. Thus, in the present study, rats were fed with a high-fat diet to induce inflammation and oxidative stress, and received supplementation (1.0 mL/day) containing water or three red wine samples characterised by high (41.1 mmol TE/L), medium (35.7 mmol TE/L) and low (14.4 mmol TE/L) in vitro antioxidant activity. A correlation was observed between in vitro antioxidant activity measured in the wines and in vivo antioxidant activity measured in plasma (r = +0.49, p = 0.011). In liver, only the wine containing the highest in vitro antioxidant activity was able to reduce malondialdehyde concentration. Groups supplemented with wines containing lower in vitro antioxidant activity showed an increase in antioxidant enzyme activity. We concluded that the correlation between in vitro and in vivo antioxidant activity depends on the biomarker selected to evaluate the oxidative stress.
KW - Animal
KW - Antioxidants
KW - High-fat diet
KW - Oxidative stress
KW - Wine
UR - http://www.scopus.com/inward/record.url?scp=84870412607&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2012.10.017
DO - 10.1016/j.foodchem.2012.10.017
M3 - Article
C2 - 23199999
AN - SCOPUS:84870412607
SN - 0308-8146
VL - 137
SP - 122
EP - 129
JO - Food Chemistry
JF - Food Chemistry
IS - 1-4
ER -