Resveratrol / oxidation

Discussion in 'Food and nutrition' started by [email protected], Jan 18, 2005.


    Cell Mol Biol Lett. 2004;9(4A):577-87. Related Articles, Links

    Resveratrol protects against peroxynitrite-induced thiol oxidation in
    blood platelets.

    Olas B, Nowak P, Wachowicz B.

    Department of General Biochemistry, University of Lodz Banacha 12/16,
    90-237 Lodz, Poland.

    The peroxynitrite anion (ONOO(-)) is a reactive species produced in the
    reaction between the superoxide anion (O(2)((-)) and nitric oxide
    ((()NO). ONOO(-)is involved in several pathological conditions such as
    inflammation, arteriosclerosis, and neurodegenerative and
    cardiovascular disorders. Our earlier results showed that
    ONOO(-)inhibits different steps of blood platelet activation and causes
    the depletion of platelet thiols. In this study, we investigated the
    effects of resveratrol (3, 4('), 5-trihydroxystilbene) and other
    antioxidants (uric acid and deferoxamine (DFO)) on the level of low
    molecular thiols such as glutathione, cysteine and cysteinylglycine (in
    reduced and oxidized form) in blood platelets treated with ONOO(-). Our
    results showed that ONOO(-)(100 muM, 2 min) induces changes in these
    thiols (measured by HPLC method); these changes are diminished in the
    presence of resveratrol. Preincubation of human platelets with
    resveratrol at a concentration of 100 muM (30 min) has a protective
    effect against the oxidation of platelet thiols induced by ONOO(-)or
    its intermediate. The other tested antioxidants also have a protectory
    action. In conclusion, we suggest that the resveratrol present in the
    human diet may partially protect -SH groups from oxidation and may be
    responsible for redox regulation and control in platelets.

    PMID: 15647782 [PubMed - in process]

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