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Issue 6, 2012

Protective effect of Öküzgözü (Vitis vinifera L. cv.) grape juice against carbon tetrachloride induced oxidative stress in rats

Author affiliations

Abstract

The consumption of fruits plays an important role as a health protecting factor. Grapes (Vitis vinifera L.) are believed to have health benefits due to their antioxidant activity. Öküzgözü is the largest among the grape varieties grown in Turkey. Carbon tetrachloride (CCl4) causes free radical generation in many tissues such as the liver, kidney, heart, lung, testis, brain and blood. Ursodeoxycholic acid (UDCA) is the only drug to treat primary biliary cirrhosis, but the effects remain controversial. The aim of the present study is to investigate the protective effect of Öküzgözü grape juice or UDCA against tissue damage induced by CCl4 in rats. The amount of total phenolics and flavonoids were found to be 1208.00 ± 43.00 μg ml−1 as the gallic acid equivalent and 5.2 ± 0.19 μg ml−1 as the quercitin equivalent in Öküzgözü grape juice, respectively. In vivo administration of CCl4 caused a significant increase of various biochemical parameters such as alanine amino transferase (ALT), aspartate amino transferase (AST), total bilirubin (TB) and a decrease in albumin (ALB) levels in serum or an increase in malondialdehyde (MDA) levels in the tissues when compared to a control. Administration of CCl4 along with Öküzgözü grape juice or ursodeoxycolic acid (UDCA) significantly reduces these changes. Histopathalogical studies also support the protective effect of the extract. This study demonstrates the protective activity of Öküzgözü grape juice and thus scientifically supports the usage of this fruit in various traditional medicines for the treatment of tissue disorders. The effect of Öküzgözü grape juice was comparable with that of UDCA.

Graphical abstract: Protective effect of Öküzgözü (Vitis vinifera L. cv.) grape juice against carbon tetrachloride induced oxidative stress in rats

Article information


Submitted
11 Feb 2012
Accepted
05 Mar 2012
First published
06 Mar 2012

Food Funct., 2012,3, 668-673
Article type
Paper

Protective effect of Öküzgözü (Vitis vinifera L. cv.) grape juice against carbon tetrachloride induced oxidative stress in rats

M. Pirinççioğlu, G. Kızıl, M. Kızıl, G. Özdemir, Z. Kanay and M. Aydın Ketani, Food Funct., 2012, 3, 668 DOI: 10.1039/C2FO30024A

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