Vinho tinto, suco de uva e etanol em ratos adultos submetidos à dieta hiperlipidêmica

• Ano de defesa: 2009
• Autor(a) principal: Moura, Guilherme Barcellos de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Palavras-chave em Português: Estresse oxidativo; Ratos Wistar; Polifenóis e colesterol; Oxidative stress; Wistar rats; Polyphenols; Cholesterol; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/5660

Special attention has been focused on protection against diseases associated with oxidative stress such as cancers, diabetes, cardiovascular diseases, aging and neurodegenerative disease in the last years. Previous reports indicate that highcholesterol diets induced oxidative stress and hypercholesterolemia in rats. Some dietary compounds such as polyphenols found in red wine and grape juice have demonstrated to be potent antioxidants, behaving as ROS scavengers, metal chelators and enzyme modulators. Therefore, this study was conducted to evaluate the effects of red wine, grape juice and ethanol in adult Wistar rats fed with an egg yolk enriched diet. Animals were treated daily with two hypercaloric diets containing 0% and 0,627% cholesterol, respectively and submitted to red wine, grape juice and ethanol moderated doses for 35 days. Experimentally, red wine, grape juice and ethanol partially prevented lipid peroxidation and restored non-proteic thiols content of high cholesterol treated animals. Liver histology assessment indicated that only grape juice, among all beverages, reduced hepatic cell damage and improved histomorphology of the liver similar to cholesterol untreated rats. Conclusively, we can suggest that grape juice is excellent alternative to red wine in this experimental model of adult rats fed with high cholesterol diet.