Abstract Title:

Resveratrol and red wine function as antioxidants in the nervous system without cellular proliferative effects during experimental diabetes.

Abstract Source:

Oxid Med Cell Longev. 2010 Nov 1;3(6):434-41. Epub 2010 Nov 1. PMID: 21307644

Abstract Author(s):

Carina Duarte Venturini, Suélen Merlo, André Arigony Souto, Marilda da Cruz Fernandes, Rosane Gomez, Claudia Ramos Rhoden

Article Affiliation:

Universidade Federal de Ciências da Saúde de Porto Alegre (UFCSPA); Porto Alegre, Brazil.


Chronic hyperglycemia increases oxidative stress status and has been associated with neurological complications in diabetic individuals. This study compared the antioxidant properties of red wine or resveratrol in different brain areas of diabetic and non-diabetic rats, and investigated the effect of them on hippocampal cell proliferation in hippocampal dentate gyrus of diabetic rats. Streptozotocin-induced diabetic and control rats were treated with red wine (4mL/kg), resveratrol (20 mg/kg), or saline, by oral gavage, for 21 days. Lipid peroxidation (TBARS), catalase and superoxide dismutase were measured to evaluate the oxidative stress and the BrdU-positive cells were assessed to measure changes in cellular proliferation. In diabetic animals, resveratrol showed antioxidant property in the hippocampus and in the striatum, while red wine had an antioxidant effect only in the hippocampus. Neither red wine nor resveratrol reversed the lower hippocampal cell proliferation in diabetic rats. Daily doses of red wine or resveratrol have an antioxidant effect in rats depending on the brain area and the glycemic status.

Study Type : Animal Study

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