Resveratrol attenuates oxidative-induced DNA damage in C6 Glioma cells

The antioxidant compound, trans-resveratrol, is found in substantial amounts in several types of red wine and has been proposed to have beneficial effects in brain pathologies that may involve oxidative stress. The objective of the present study was to investigate the genoprotective effects of resveratrol under conditions of oxidative stress induced by hydrogen peroxide in C6 glioma cells. DNA damage was assessed by the alkaline single-cell gel electrophoresis assay or comet assay. In order to investigate the genoprotective effects of resveratrol against oxidative stress induced by hydrogen peroxide on DNA damage, two models of oxidative stress induction were utilized. (I) 1  mM hydrogen peroxide for 0.5 h (10–250 μM of resveratrol) and (II) 0.1 or 0.5 mM hydrogen peroxide for 6 h (10–100 μM of resveratrol). Resveratrol was able to prevent oxidative damage to cellular DNA, induced in model I, at all concentrations tested; however, at 6 h of incubation, resveratrol prevented DNA damage only partially. After 6 h of incubation (up to 48 h) resveratrol per se induced a slight time and dose-dependent DNA damage. In conclusion, these results provide evidence that resveratrol may act as a significantly bioactive compound, supporting the possibility that, due to its antioxidant properties, it may be important in health and disease for protecting against DNA damage through oxidative stress.