Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats

Autor(es)

Lauer Macedo, Luciene Fagundes ^[1] ; Rogero, Marcelo Macedo ^[2] ; Guimaraes, Jessica Pereira ^[1] ; Granato, Daniel ^[1] ; Lobato, Luciana Pereira ^[1] ; Castro, Inar Alves ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, LADAF, NAPAN Food & Nutr Res Ctr, BR-05508900 Sao Paulo - Brazil

^[2] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, BR-01246904 Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 137, n. 1-4, p. 122-129, MAR 1 2013.
• Citações Web of Science: 39

Resumo

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. (C) 2012 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 09/06364-9 - Associação entre atividade antioxidante in vivo e características químicas, sensoriais, cromáticas e comerciais de vinhos tintos de diversas regiões
• Beneficiário: Inar Castro Erger
• Modalidade de apoio: Auxílio à Pesquisa - Regular