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Title

Effect of Red Wine Intake on the Activities of Antioxidant Enzymes and Lipid Peroxidantion of Rat Liver.

Authors

Guo Jin-ying; Li Hua; Yuan Chun-long; Han Shan-shan; Xu Yan-wen; Feng Xiao-hui

Abstract

Male Sprague Dawley rots were divided into 3 groups, 12.5% red wine, 12.5% ethanol (the dose of 0.63, 1.25,1.88 g/kg body weight) and water control group. The activities of SOD, CAT, GSH-Px and MDA content were measured at 30,60 and 90 days of the experiment respectively. The result showed the consumption of red wine by rats resulted in significant increases in the activities of SOD, CAT and GSH-Px but not the body weight after 90 days compared with the control group; the consumption of alcohol increased the activities of CAT and GSH-Px. The contents of MDA in the rats of red wine group were decreased significantly after 90 d. At the same time, the results examined showed: if given the same drinking level, the liver damages in rats of red wine group were much less than those of alcohol group, what's more, the liver conditions in rats of red wine group were improved.

Subjects

WINES; ENZYMES; PEROXIDATION; ANTIOXIDANTS; RATS

Publication

Natural Product Research & Development, 2007, Vol 19, Issue 6, p1048

ISSN

1001-6880

Publication type

Academic Journal

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