Antioxidant Effect of Grapevine Leaf Extract on the Oxidative Stress Induced by a High-fat Diet in Rats

Title
Antioxidant Effect of Grapevine Leaf Extract on the Oxidative Stress Induced by a High-fat Diet in Rats
Author(s)
서정숙여계명임은지최수경
Keywords
VITIS-VINIFERA; SUPEROXIDE-DISMUTASE; ANIMAL-TISSUES; LIVER; RESVERATROL; GLUTATHIONE; ASSAY; PLASMA; ACID; CAPACITY
Issue Date
201406
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v.23, no.3, pp.849 - 857
Abstract
This study was conducted to investigate the effect of grapevine leaf extract (GLE) on the oxidative stress of rats fed a high-fat diet. Rats were divided into six groups: a normal diet with 0% (NC), 1.0% (NG1.0), and 1.5% GLE (NG1.5); and a high-fat diet with 0% (HFC), 1.0% (HFG1.0), and 1.5% GLE (HFG1.5). Treatment with GLE to the high-fat diet reduced lipid peroxide concentrations in plasma and liver compared to those of HFC rats. Total glutathione and GSH/GSSG of the groups with GLE were higher than those of untreated groups. Hepatic glutathione peroxidase, glutathione-S-transferase, and glutathione reductase activities along with catalase and glutathione peroxidase activities in erythrocytes increased after GLE treatment to high-fat diet compared with HFC rats. Hepatic retinol and tocopherol increased in HFG1.5 group compared to those of HFC group. These results indicate that GLE can protect against oxidative stress induced by a high-fat diet in rats.
URI
http://hdl.handle.net/YU.REPOSITORY/32026http://dx.doi.org/10.1007/s10068-014-0114-4
ISSN
1226-7708
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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