ISSN:
1436-6215
Keywords:
Key words Wine polyphenols – 8-hydroxy-2'-deoxyguanosine – oxidative damage – 2-nitropropane – 1,2-dimethylhydrazine
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Medicine
Notes:
Summary Background: Flavonoids are polyphenolic antioxidants occuring in vegetables and fruits as well as beverages such as tea and wine which have been thought to influence oxidative damage. Aim of the study: We wanted to verify whether a complex mixture of wine tannins (wine complex polyphenols and tannins, WCPT) prevent chemically-induced oxidative DNA damage in vivo. Methods: Oxidative DNA damage was evaluated by measuring the ratio of 8-hydroxy-2'-deoxyguanosine (80HdG)/ 2-deoxyguanosine (2dG) × 10−6 in hydrolyzed DNA using HPLC coupled with electrochemical and UV detectors. Results: We treated rats with WCPT (57 mg/kg p.o.) for 14 d, a dose 10-fold higher than what a moderate wine drinker would be exposed to. WCPT administration significantly reduced the ratio of 80HdG/2dG × 10−6 in liver DNA obtained from rats treated with 2-nitropropane (2NP) relative to controls administered 2NP only (33.3 ± 2.5 vs. 44.9 ± 3.2 × 10−6 2dG; μ± SE; p〈0.05). On the contrary, pretreatment with WCPT for 10 d did not protect the colon mucosa from oxidative DNA damage induced by 1,2-dimethylhydrazine (DMH). 2NP and DMH are hepatic and colon carcinogens, respectively, capable of inducing oxidative DNA damage. Conclusions: WCPT have protective action against some types of chemically-induced oxidative DNA damage in vivo.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s003940050061
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