Department of Toxicology, Poznań University of Medical Sciences, 30 Dojazd Str, 60-631 Poznań, Poland.
Eur J Nutr. 2011 Feb;50(1):53-60. doi: 10.1007/s00394-010-0114-y. Epub 2010 May 21.
Apples abundant in phenolic compounds show a variety of biological activities that may contribute to beneficial effects against some chronic diseases.
The aim of our study was to assess the protective effect of cloudy apple juice against chemical-induced oxidative stress in rats.
Male Wistar rats were treated with apple juice per os, 10 mL/kg/day for 28 days and with a single dose of N-nitrosodiethylamine (NDEA), 150 mg/kg or carbon tetrachloride (CCl(4)), 2 mL/kg, 24 h before killing. Two groups of rats not pretreated with juice were administered each of the xenobiotics alone.
Microsomal lipid peroxidation in the liver was decreased in rats pretreated with juice by 52-87% when compared to animals given NDEA or CCl(4) alone. Pretreatment with juice protected antioxidant enzymes: catalase, glutathione peroxidase and glutathione reductase but not superoxide dismutase. Their activity was recovered by 49-173% when compared to that in rats given either toxicant alone. The plasma activity of paraoxonase 1 was reduced by both toxicants and was increased by 23% in the apple/CCl(4) group. A rise in plasma protein carbonyls caused by the xenobiotics was reduced by 20% only in apple/NDEA-treated rats. Also, in this group of animals, a 9% decrease in DNA damage in blood leukocytes was observed.
Phytochemicals in commonly consumed apple juice may protect some macromolecules against oxidative insult induced by xenobiotics.
富含酚类化合物的苹果具有多种生物活性，可能有助于预防某些慢性疾病。
本研究旨在评估混浊苹果汁对大鼠化学诱导氧化应激的保护作用。
雄性 Wistar 大鼠经口给予苹果汁，10 mL/kg/天，连续 28 天，然后于处死前 24 小时给予单剂量的 N-亚硝基二乙胺（NDEA），150 mg/kg 或四氯化碳（CCl4），2 mL/kg。两组未用果汁预处理的大鼠单独给予每种外源性化学物质。
与单独给予 NDEA 或 CCl4 的动物相比，预先给予果汁可使肝脏微粒体脂质过氧化作用降低 52-87%。果汁预处理可保护抗氧化酶：过氧化氢酶、谷胱甘肽过氧化物酶和谷胱甘肽还原酶，但不保护超氧化物歧化酶。与单独给予毒物的大鼠相比，其活性恢复了 49-173%。两种毒物均可降低血浆对氧磷酶 1 的活性，而在苹果/CCl4 组中增加了 23%。外源性化学物质引起的血浆蛋白羰基增加减少了 20%，仅在苹果/NDEA 处理的大鼠中观察到。此外，在该组动物中，血液白细胞中的 DNA 损伤减少了 9%。
日常消费的苹果汁中的植物化学物质可能会保护一些大分子免受外源性化学物质诱导的氧化损伤。
