Hepatoprotective and Antioxidant Potential of Organic and Conventional Grape Juices in Rats Fed a High-Fat Diet
Iselde Buchner, Niara Medeiros, Denise dos Santos Lacerda, Carlos Augusto B. M. Normann, Tanise Gemelli, Paula Rigon, Clovis Milton Duval Wannmacher, João Antônio Pegas Henriques, Caroline Dani and Cláudia Funchal.
Antioxidants 2014, 3(2), 323-338
Abstract
The objective of this study was to investigate the antioxidant and hepatoprotective effect of the chronic use of conventional (CGJ) or organic (OGJ) grape juice from the Bordeaux variety grape on oxidative stress and cytoarchitecture in the liver of rats supplemented with a high-fat diet (HFD) for three months. The results demonstrated that HFD induced an increase in thiobarbituric acid-reactive substances (TBARS), catalase (CAT) activity and 2′,7′-dihydrodichlorofluorescein (DCFH) oxidation and a decrease in sulfhydryl content and superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities. HFD also induced hepatocellular degeneration and steatosis. These alterations were prevented by CGJ and OGJ, where OGJ was more effective. Therefore, it was concluded that HFD induced oxidative stress and liver damage and that the chronic use of grape juice was able to prevent these alterations.
Conclusions
Taken together, HFD induced lipid peroxidation, compromised the non-enzymatic and enzymatic antioxidant defenses, increased the levels of reactive species and induced hepatocellular degeneration and steatosis in the liver of rats. Considering that grape juice, a complex mixture rich in polyphenol content and vitamins, was able to prevent these alterations, we speculate that regular intake of grape products could be considered an adjuvant in the therapy of patients with metabolic and hepatic diseases.
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