Protective effect of grape wine under experimental nitrosative diabetes-associated oxidative stress

V. R. Drel, A. R. Gnatush, A. Ya Yalanecky, V. G. Gerzhykova, V. I. Mizin, V. A. Zagoruyko, N. O. Sybirna

Research output: Contribution to journalArticlepeer-review

Abstract

It was found that under the diabetes-induced oxidative-nitrosative stress, red and white wines, which polyphenols are considered to be the main active components, decrease the level of nitrotyrosine-modified proteins toward the control level in sciatic nerve, dorsal root ganglia and spinal cord of animals with diabetes mellitus. A decrease of the activity of poly(ADP-ribose) polymerase-1 to the control level in the sciatic nerve of diabetic rats with red wine consumption was also shown. During the experiment the body weight of the control group and diabetic groups of rats with consumption of red wine was significantly increased by 52% and 19% accordingly. The present results allow us to assume an important role of red wine and possibility of production of its preparations for prevention and treatment of diabetic neuropathy.

Original languageEnglish (US)
Pages (from-to)108-116
Number of pages9
JournalUkrainski¿ biokhimicheski¿ zhurnal
Volume82
Issue number1
StatePublished - 2010
Externally publishedYes

Keywords

  • Diabetes mellitus
  • Oxidativenitrosative stress
  • Peripheral nervous system
  • Red and white wines

ASJC Scopus subject areas

  • Biochemistry

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