کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5854444 | 1130901 | 2009 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Resveratrol toxicity: Effects on risk factors for atherosclerosis and hepatic oxidative stress in standard and high-fat diets
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کلمات کلیدی
NADPGSSGNBTHFDGSHNADPHHDLVLDLCATPMSOx-LDLBHThigh-density lipoprotein - HDL یا لیپوپروتئین با دانسیته بالا یا چگالی بالاTAS - IASROS - ROSHydrogen peroxide - آب اکسیژنهEDTA - اتیلن دی آمین تترا استیک اسید ethylenediamine tetraacetic acid - اسید اتیلنیدین تتراستیکOxidized-LDL - اکسید شده LDLoxidized nicotinamide adenine dinucleotide phosphate - اکسید شده نیکوتین آمید آدنین دینکلوتید فسفاتnitro blue tetrazolium - تترازولیم نیترو آبیtriacylglycerol - تری آسیل گلیسرول Oxidative stress - تنش اکسیداتیوResveratrol - رسوراترولhigh-fat diet - رژیم غذایی با چربی بالاSOD - سدSuperoxide dismutase - سوکسوکس دیسموتازphenazine methosulfate - فنزین متوسولفاتOxidized low-density lipoprotein - لیپوپروتئین با چگالی کم اکسید شدهvery low-density lipoprotein - لیپوپروتئین بسیار کم چگالیLow-density lipoprotein - لیپوپروتئین کم چگالی یا الدیال LDL - لیپوپروتئین کم چگالی(کلسترول بد)Energy intake - مصرف انرژی Lipid hydroperoxide - هیدروپراکسید لیپیدH2O2 - هیدروژن پراکسیدbutylated hydroxytoluene - هیدروکسی تورولین باتلاقیCatalase - کاتالازreduced nicotinamide adenine dinucleotide phosphate - کاهش نیکوتین آمید آدنین دینکلوتید فسفاتreduced glutathione - کاهش گلوتاتیونLiver - کبدoxidized glutathione - گلوتاتیون اکسید شدهglutathione reductase - گلوتاتیون ردوکتازglutathione peroxidase - گلوتاتیون پراکسیدازReactive oxygen species - گونههای فعال اکسیژن
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Resveratrol toxicity: Effects on risk factors for atherosclerosis and hepatic oxidative stress in standard and high-fat diets Resveratrol toxicity: Effects on risk factors for atherosclerosis and hepatic oxidative stress in standard and high-fat diets](/preview/png/5854444.png)
چکیده انگلیسی
The beneficial action of moderate wine consumption is increasingly being attributed to resveratrol (trans-3,4â²,5-trihydroxystilbene). To test the safety of resveratrol use as a dietary supplement, 24 male Wistar rats were initially divided into three groups: (C, n = 6) was given standard chow and water; (R, n = 6) received standard chow and 6 mg/l resveratrol in its drinking water (1 mg/kg/day), and (HFD, n = 12) received high-fat diet and water. In order to more appropriately study the effects of resveratrol on high-fat diet, after 30 days of treatments, HFD-rats were divided into two subgroups (n = 6/group):(HFD) remained receiving high-fat diet and water; (HFD-R) given high-fat diet and 6 mg/l resveratrol in its drinking water (1 mg/kg/day). The total experimental period was 45 days. The resveratrol dose took into account its average concentration in wine, the time variability of wine ingestion, and so of resveratrol consumption in humans. HFD-rats had hyperglycaemia, dyslipidemia, increased serum oxidized-LDL (ox-LDL) and hepatic oxidative stress. Comparing HFD-R and HFD-rats, resveratrol improved lipid profile and glucose level, enhanced superoxide dismutase, thus reducing ox-LDL and hepatic oxidative stress. Resveratrol, in standard-fed-rats reduced glutathione-antioxidant defense system and enhanced hepatic lipid hydroperoxide. In conclusion, based on the results of this single dose preliminary study with resveratrol in the drinking water of male Wistar rats for 30 days, it may be concluded that resveratrol may have beneficial effects in high-fat diets (e.g. ox-LDL, decreased serum and hepatic oxidative stress), but not in standard-fed diets (effects produced include enhanced hepatic oxidative stress). Further studies are indicated.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Chemical Toxicology - Volume 47, Issue 6, June 2009, Pages 1362-1367
Journal: Food and Chemical Toxicology - Volume 47, Issue 6, June 2009, Pages 1362-1367
نویسندگان
K.K.R. Rocha, G.A. Souza, G.X. Ebaid, F.R.F. Seiva, A.C. Cataneo, E.L.B. Novelli,