Effect of red wine on oxidative stress and hypercholesterolemia induced by feeding a high-cholesterol diet in rat

The effect of red wine on oxidative stress and hypercholesterolemia induced by feeding a high-cholesterol diet (supplemented with 1.65% of cholesterol (w/w) for 4 weeks) to female Wistar rats was examined. When red wine was simultaneously supplemented to high-cholesterol diet, total cholesterol, tri...

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Bibliographic Details
Published in:Journal of physiology and biochemistry 2004-12, Vol.60 (4), p.259-264
Main Authors: Montilla, P, Espejo, I, Muñoz, M C, Bujalance, I, Muñoz-Castañeda, J R, Túnez, I
Format: Article
Language:English
Subjects:
Animals
Bile Acids and Salts - metabolism
Cholesterol, Dietary - pharmacology
Cholesterol, HDL - blood
Female
Glutathione - metabolism
Glutathione Peroxidase - metabolism
Hypercholesterolemia - diet therapy
Lipid Peroxidation
Malondialdehyde - metabolism
Oxidative Stress
Rats
Rats, Wistar
Steroid Hydroxylases - metabolism
Superoxide Dismutase - metabolism
Triglycerides - blood
Wine
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Summary:The effect of red wine on oxidative stress and hypercholesterolemia induced by feeding a high-cholesterol diet (supplemented with 1.65% of cholesterol (w/w) for 4 weeks) to female Wistar rats was examined. When red wine was simultaneously supplemented to high-cholesterol diet, total cholesterol, triglycerides, atherogenic index and lipid peroxidation products significantly decreased compared with the high-cholesterol diet alone, while GSH content and antioxidative enzymes activities were enhanced. In the hypercholesterolemic rat the excretion of fecal bile acids, as well as their plasma and hepatic concentrations were increased significantly. Administration of red wine enhanced these values, indicating an increase in the cholesterol degradation. These results suggest that red wine may have a protective effect against oxidative stress, hypercholesterolemia and atherogenic index induced by high-cholesterol diet.
ISSN:1138-7548
1877-8755
DOI:10.1007/BF03167071