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Effect of grape juice, red wine and resveratrol solution on antioxidant, anti-inflammatory, hepactic function and lipid profile in rats feds with high-fat diet

2020; Taylor & Francis; Volume: 35; Issue: 23 Linguagem: Inglês

10.1080/14786419.2020.1747458

1478-6427

Teresa Palmisciano Bedê, Vanessa de Jesus, Vanessa Rosse de Souza, Vânia Mattoso, Joel Pimentel de Abreu, Juliana Furtado Dias, Anderson Junger Teodoro, Vilma Blondet de Azeredo,

Phytochemicals and Antioxidant Activities

The objective was to investigate the role of consumption of grape juice (GJ), red wine (RW) or resveratrol solution (RS) on rats treated with a high-fat diet (HFD). Among the drinks offered, GJ had lower content of polyphenols and trans-resveratrol. Nevertheless, GJ showed similar content of anthocyanin and antioxidant activity to RW, although higher than RS. In rats treated with HFD, consumption of GJ presented best antioxidant and anti-inflammatory activity, reducing glutathione peroxidase and interleukin-6 serum levels. In addition, GJ promoted better levels of cholesterol and liver markers. On the other hand, RW aggravated the oxidizing effect of HFD, increasing catalase activity and interleukin-6 level. Already, RS showed no benefit in animals. Thus, GJ minimized the effects of HFD on oxidative stress and inflammation beyond promoted better levels of lipid profile and liver biomarkers. However, consumption of RS showed no benefit and RW revealed a pro-oxidant effect, as did HFD. [Figure: see text].