Effects of Several Wine Polyphenols on Lipid Peroxidation and Oxygen Activation in Rat Liver Microsomes

  • Šárka Matějková
  • Ivan Gut
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 500)

Abstract

Lipid peroxidation (LP) and reactive oxygen species (ROS) are thought to play important roles in atherosclerosis, cancer, ageing and other diseases1. Naturally occuring polyphenols in wine, tea, vegetables, etc can protect against these diseases by scavenging lipid radicals (R*, ROO*, RO*), O2radicals (O2-*, *OH), thereby preventing degradation of NO*, an important factor against atherosclerosis, by chelating transition metal ions thereby inhibiting the formation of free radicals2, by regeneration of vitamin C and E and (vi) by influencing various enzymes. They modulate lipoprotein metabolism and inhibit carcinogenesis1. In the microsomes, formation of ROS and LP is provided by cytochromes P450 and b5and P450 reductase.

Keywords

Flavonoid Resveratrol Catechol Malondialdehyde Thiobarbituric 

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Copyright information

© Springer Science+Business Media New York 2001

Authors and Affiliations

  • Šárka Matějková
    • 1
  • Ivan Gut
    • 1
  1. 1.National Institute of Public HealthPraha 10Czech Republic

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