Hepatoprotective and Antioxidant Potential of Organic and Conventional Grape Juices in Rats Fed a High-Fat Diet

Antioxidants

Iselde Buchner¹  Niara Medeiros¹  Denise dos Santos Lacerda¹  Carlos Augusto B. M. Normann¹  Tanise Gemelli³  Paula Rigon⁴  Clovis Milton Duval Wannmacher³  João Antônio Pegas Henriques²  Caroline Dani¹ 

[1]Centro Universitário Metodista do IPA, 90420-060 Porto Alegre, Brazil

[2] E-Mails:

[3]Departamento de Biofísica, Centro de Biotecnologia, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brazil

[4] E-Mail:

[5]Departamento de Bioquímica, Universidade Federal do Rio Grande do Sul, 90035-003 Porto Alegre, Brazil

[6] E-Mails:

[7]Departamento de Ciências Morfológicas, Universidade Federal do Rio Grande do Sul, 90040-060 Porto Alegre, Brazil

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关键词: liver;    antioxidants;    grapes;    high-fat diet;    free radicals;   

DOI  :  10.3390/antiox3020323

来源: mdpi

【 摘 要 】

The objective of this study was to investigate the antioxidant and hepatoprotective effect of the chronic use of conventional (CGJ) or organic (OGJ) grape juice from the Bordeaux variety grape on oxidative stress and cytoarchitecture in the liver of rats supplemented with a high-fat diet (HFD) for three months. The results demonstrated that HFD induced an increase in thiobarbituric acid-reactive substances (TBARS), catalase (CAT) activity and 2′,7′-dihydrodichlorofluorescein (DCFH) oxidation and a decrease in sulfhydryl content and superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities. HFD also induced hepatocellular degeneration and steatosis. These alterations were prevented by CGJ and OGJ, where OGJ was more effective. Therefore, it was concluded that HFD induced oxidative stress and liver damage and that the chronic use of grape juice was able to prevent these alterations.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.