| ironjustice@aol.com 2005-12-29, 11:01 am |
| <<snip>>
resveratrol decreased kidney damage
<<snip>>
1: Comp Biochem Physiol C Toxicol Pharmacol. 2005 Dec 24; [Epub ahead
of print] Links
Oxidative stress and protective effects of polyphenols: Comparative
studies in human and rodent kidney. A review.
Rodrigo R, Bosco C.
Molecular and Clinical Pharmacology Program, Institute of Biomedical
Sciences, Faculty of Medicine, university of Chile, Santiago, Chile.
Reactive oxygen species (ROS) play a key role in the pathophysiological
processes of a wide range of renal diseases. Thus, antioxidants are
expected to decrease the vulnerability of the kidney to oxidative
challenges. Polyphenols, particularly abundant in red wine, could act
as ROS scavengers, iron chelators and enzyme modulators. In addition,
chronic exposure to moderate amounts of ethanol results in increased
activity of the renal antioxidant enzymes, further supporting a
renoprotective effect of red wine based on its antioxidant properties.
An enhancement of plasma antioxidant capacity following red wine
consumption has been reported both in man and rodents, thereby
providing a contributory factor to its renoprotective effect because
the kidney is a highly perfused organ. Although phenol concentration of
red wine does not influence the activity of antioxidant enzymes of the
kidney, the concentration of these compounds is negatively correlated
with tissue lipid peroxidation, assessed by thiobarbituric acid
reactive substances, and positively correlated with the antioxidant
capacity of plasma. Moreover, amelioration of myoglobinuric renal
damage was found in rats following chronic exposure to flavonol-rich
red wine. Also, pretreatment with resveratrol, or other red wine
polyphenols, decreased kidney damage caused by ischaemia-reperfusion.
The aim of the present review is to examine the pathophysiological
basis of the renoprotective effect of red wine in man and rodents,
based on functional, biochemical and ultrastructural evidence.
PMID: 16380298 [PubMed - as supplied by publisher]
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Resveratrol effectively protected Parkinson's-like nerve cells against
iron-enhanced oxidative damage
http://www.fpfc.org/art6.htm
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