Ribeiro Vania Mattoso, Bede Teresa Palmisciano, Rocha Gabrielle S, Barroso Sergio, Valença Samuel, Azeredo Vilma Blondet de
Fluminense Federal University.
Nutr Hosp. 2017 Nov 24;35(1):169-175. doi: 10.20960/nh.1219.
High fat diets have been implicated in the generation of reactive oxygen species (ROS). Polyphenols from grapes may reduce ROS and restore oxidative balance. The aim of this study is to investigate the antioxidant properties of high polyphenols beverages associated with a high fat diet in enzymatic and non-enzymatic antioxidant activity.
Fifty female rats were divided into five groups: a) control group (CG) - control diet (4% fat); b) high fat diet group (HFD) - high fat diet (20% fat); c) grape juice group (GJ) - grape juice (15 ml/day) + high fat diet; d) red wine group (RW) - red wine (10 ml/day) + high fat diet; and e) resveratrol solution group (RS) - resveratrol solution (15 ml/day) + high fat diet. Eight weeks later, the superoxide dismutase, catalase and glutathione peroxidase activities were measured. Superoxide dismutase activity was assayed by measuring the inhibition of adrenaline auto-oxidation, catalase by the decrease rate in hydrogen peroxide and glutathione peroxidase by monitoring the oxidation of nicotinamide adenine dinucleotide phosphate. Non-enzymatic antioxidant activity was assessed by oxygen radical absorbance capacity and DDPH (free radical sequestration 2,2-diphenyl-1-picryhydracil) method in the animal's plasma.
GC and GJ presented the lowest glutathione peroxidase activity, pointing to a possible protective effect of grape juice against high levels of ROS (p < 0.05). RW increased catalase activity when compared to the RS (p <0 .05). Superoxide dismutase activity and non-enzymatic antioxidant plasma activity were similar in all groups.
Grape juice showed to be the most effective in minimizing the deleterious effects of a high fat diet. Resveratrol did not present any benefit and red wine possibly shows a harmful effect due to ethanol content.
高脂肪饮食与活性氧（ROS）的产生有关。葡萄中的多酚可能会减少ROS并恢复氧化平衡。本研究的目的是调查与高脂肪饮食相关的高多酚饮料在酶促和非酶促抗氧化活性方面的抗氧化特性。
50只雌性大鼠分为五组：a）对照组（CG）——对照饮食（4%脂肪）；b）高脂肪饮食组（HFD）——高脂肪饮食（20%脂肪）；c）葡萄汁组（GJ）——葡萄汁（15毫升/天）+高脂肪饮食；d）红酒组（RW）——红酒（10毫升/天）+高脂肪饮食；e）白藜芦醇溶液组（RS）——白藜芦醇溶液（15毫升/天）+高脂肪饮食。八周后，测量超氧化物歧化酶、过氧化氢酶和谷胱甘肽过氧化物酶的活性。超氧化物歧化酶活性通过测量肾上腺素自氧化的抑制作用来测定，过氧化氢酶通过过氧化氢的降低速率来测定，谷胱甘肽过氧化物酶通过监测烟酰胺腺嘌呤二核苷酸磷酸的氧化来测定。通过动物血浆中的氧自由基吸收能力和DDPH（自由基清除2,2-二苯基-1-苦基肼）方法评估非酶促抗氧化活性。
GC组和GJ组的谷胱甘肽过氧化物酶活性最低，表明葡萄汁可能对高水平的ROS具有保护作用（p<0.05）。与RS组相比，RW组的过氧化氢酶活性增加（p<0.05）。所有组的超氧化物歧化酶活性和非酶促抗氧化血浆活性相似。
葡萄汁在将高脂肪饮食的有害影响降至最低方面最为有效。白藜芦醇没有显示出任何益处，红酒可能由于乙醇含量而显示出有害作用。
