Instituto de Biotecnologia, Universidade de Caxias do Sul, Caxias do Sul, RS, Brazil.
J Med Food. 2009 Oct;12(5):1111-8. doi: 10.1089/jmf.2008.0256.
Oxidative damage to biomolecules occurs by the accumulation of molecular damage due to free radicals and/or a diminution of antioxidant protection. The aim of this study was to evaluate the protection of organic and conventional purple grape juices in brain, liver, and plasma from adult Wistar rats (7 months old) against the oxidative damage provoked by carbon tetrachloride (CCl(4)). Adult rats were divided into three groups (control, conventional purple grape juice, and organic purple grape juice). Half of the rats received CCl(4), and the other half received the vehicle (vegetable oil). The chemical analytical determination showed that the highest levels of total phenolic, resveratrol, and catechins were seen in organic purple grape juices. Considering the treatment groups, it was observed that in all tissues (brain structures and liver) and plasma, CCl(4) treatment increased the lipid peroxidation (LP) levels. Both grape juices were capable to reduce LP levels in cerebral cortex and hippocampus; however, in the striatum and substantia nigra only the organic grape juice reduced LP level. CCl(4) caused an increase in catalase activity in cerebral cortex, hippocampus, and substantia nigra and in superoxide dismutase activity in substantia nigra. This increase was reduced by both juices in substantia nigra and hippocampus structures (P < .05). In the alkaline version of the comet assay performed on whole blood, it was observed that CCl(4) was capable of inducing mainly DNA damage class 4 and 3 frequencies, which was significantly reduced in groups that received both purple grape juices. This implies that both grape juices have an important antigenotoxic activity.
生物分子的氧化损伤是由于自由基的积累和/或抗氧化保护的减少而导致的分子损伤。本研究的目的是评估有机和传统紫葡萄汁对成年 Wistar 大鼠（7 个月大）脑、肝和血浆中生物分子的保护作用，以防止四氯化碳（CCl4）引起的氧化损伤。成年大鼠分为三组（对照组、传统紫葡萄汁组和有机紫葡萄汁组）。一半的大鼠接受 CCl4，另一半接受载体（植物油）。化学分析测定表明，有机紫葡萄汁中总酚、白藜芦醇和儿茶素的含量最高。考虑到处理组，观察到在所有组织（大脑结构和肝脏）和血浆中，CCl4 处理均增加了脂质过氧化（LP）水平。两种葡萄汁都能降低大脑皮质和海马体中的 LP 水平；然而，在纹状体和黑质中，只有有机葡萄汁降低了 LP 水平。CCl4 导致大脑皮质、海马体和黑质中的过氧化氢酶活性增加，黑质中的超氧化物歧化酶活性增加。这一增加在黑质和海马体结构中均被两种葡萄汁降低（P <.05）。在全血碱性彗星试验中，观察到 CCl4 能够诱导主要的 DNA 损伤类 4 和 3 频率，而接受两种紫葡萄汁的组的频率显著降低。这意味着两种葡萄汁都具有重要的抗诱变活性。
