Effects of different grape formulations on antioxidative capacity, lipid peroxidation and oxidative DNA damage in aged rats

Journal of Nutritional Science and Vitaminology
Kyoung Ah Rho, Mi Kyung Kim

Abstract

In this study, the freeze-dried powders from whole grapes, pomace and juice of Campbell Early (Vitis labruscana Bailey) were prepared to determine the amount of total flavonoids, vitamins A, C, and E, and dietary fiber. Effects of whole grape, pomace, or juice intakes on their antioxidative capacity and DNA damage were investigated in Sprague-Dawley male rats. A total of 120 rats at 13 mo old and weighing 549 +/- 4 g were blocked into 8 groups according to body weight and raised for 3, 5, or 7 mo with diets containing 2% (w/w) dry powder of three different parts of grapes and 0.02% (w/w) CdCl2. The contents of flavonoids, antioxidant vitamins A and E, and dietary fiber in freeze-dried powder were the highest in grape pomace, but the vitamin C contents were similar among the three powders. In all the 16, 18, and 20-mo-old animals, plasma and liver thiobarbituric acid reactive substances levels of grape-ingesting groups were lower than those of the controls and that of the grape pomace group was the lowest among the groups. Cd administration increased plasma and liver thiobarbituric acid reactive substances levels remarkably; however, Cd+grape groups were lower than the Cd-control group. Red blood cell superoxide dismutase activi...Continue Reading

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Sep 21, 2011·The British Journal of Nutrition·Chien-Hsun HsiaHsiao-Ling Chen
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