Resveratrol, a Red Wine Constituent Polyphenol, Protects Gastric Tissue Against the Oxidative Stress in Cholestatic Rats

Abstract

This experimental study was designed to determine the effects of resveratrol on the level of malondialdehyde (MDA), reduced glutathione (GSH), and nitric oxide (NO) in gastric tissue after bile duct ligation (BDL). Swiss albino rats were divided into three groups: Group 1, sham (n = 7); Group 2, BDL (BDL only group; n = 7); and Group 3, BDL plus resveratrol (n = 7). Animals in the resveratrol group were treated with 10 mg/kg resveratrol (i.p.) once a day throughout 28 days. In the resveratrol group, levels of MDA and NO in gastric tissue were significantly lower than in the BDL-only group (P < 0.001). The level of GSH in the resveratrol group was significantly higher than in the BDL-only group (P < 0.001). The present study demonstrates that intraperitoneal administration of resveratrol maintains antioxidant defenses and reduces oxidative gastric damage. This effect of resveratrol may be useful to preserve gastric tissue under oxidative stress due to cholestasis.

The effect of the red wine polyphenol resveratrol on a rat model of biliary obstructed cholestasis: involvement of anti-apoptotic signalling, mitochondrial biogenesis and the induction of autophagy

“…Resveratrol protects the liver against oxidative stress in cholestatic rats [31], and this compound may be used as a protective agent in biliary obstructions [32]. It was also reported that resveratrol can induce autophagy as a protection against oxidative stress [33].…”

Is there a market for functional wines? Consumer preferences and willingness to pay for resveratrol-enriched red wine

“…Wine has traditionally been identified as a healthpromoting product, due to its effects on coronary heart disease, after the so-called ''French paradox" (Renaud & De Lorgeril, 1992), concerning the delay of tumour onset (Clifford et al, 1996;Delmas, Lancon, Colin, Jannin, & Latruffe, 2006) and its high antioxidant activity (Kirimlioglu et al, 2006;Paganga, Miller, & Rice-Evans, 1999). These benefits have been ascribed to the phenolic compounds that are abundant in red wine (Burns et al, 2000).…”

Alcohol and the digestive system – should it always be blamed?

“…Występujące w napojach alkoholowych związki flawonowe, takie jak wogonina, oraz polifenole, w tym kwas elagowy zawarty w whisky, brandy i koniaku [100,[115][116][117], mają udowodniony, na razie w badaniach u zwierząt doświadczalnych, ochronny wpływ wobec wrzodotwórczego działania etanolu na śluzówkę żołąd-ka [118][119][120][121]. Wykazano także korzystny efekt resweratrolu w doświadczalnym ostrym zapaleniu trzustki [122,123].…”