Analysis of Association between Intake of Red Wine Polyphenols and Oxidative Stress Parameters in the Liver of Growing Male Rats

Abstract

Red wine is a complex alcoholic beverage containing various substances, including those of a potential health-promoting properties, such as polyphenols, responsible for the sensory features of wine. Their potential positive influence is associated with possibility of antioxidative, anti-inflammatory, anticancer, immunomodulating, and antiallergenic effects, but at the same time, there is a possibility of their pro-oxidative effect. In spite of the fact that in adolescence alcohol may be highly damaging, as it may disturb the development, it is abused frequently. The aim of the study was to verify the association between red wine consumption as well as dietary polyphenol intake with wine and the oxidative stress parameters in the liver of growing male rats. The growing male Wistar rats were studied, while divided into three groups of six animals, receiving red wine in a solution characterized by 10% of ethanol content since 30th day of life, for two, four, and six weeks. The alcohol intake was controlled and the content of total phenolic compounds, selected phenolic acids (hydroxybenzoic acid, caffeic acid, p-coumaric acid, ferulic acid, and sinapic acid), total anthocyanidins and selected anthocyanins (cyanidin, cyanidin 3-glucoside, cyanidin 3-rutinoside, delphinidin, and pelargonidin) were assessed. At the same time, for the liver homogenates, the levels of Thiobarbituric Acid Reactive Substances (TBARS) and protein carbonyl groups were verified. The analysis revealed statistically significant influence of red wine intake, as well as of supply of phenolic acids (hydroxybenzoic acid, caffeic acid, p-coumaric acid, ferulic acid, and sinapic acid), and anthocyanins (cyanidin, cyanidin 3-glucoside, cyanidin 3-rutinoside, delphinidin, and pelargonidin) on TBARS and protein carbonyl groups level (R > 0.80; p p > 0.05), which may allow to suppose an adaptive mechanism of the growing organism while the ethanol and polyphenols exposition is prolonged. Further studies are required to confirm the mechanism of the pro-oxidative effect of polyphenols contained in red wine for the liver of growing organism.

Keywords

• red wine
• phenolic acids
• anthocyanins
• oxidative stress
• adolescent
• rats