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Increase of antioxidative potential of rat plasma by oral administration of proanthocyanidin-rich extract from grape seeds.
J Agric Food Chem. 1999 May; 47(5):1892-7.JA

Abstract

The effect of a single oral administration of proanthocyanidins, oligomeric and polymeric polyhydroxyflavan-3-ol units, on the antioxidative potential of blood plasma was studied in rats. Proanthocyanidin-rich extract from grape seeds was administered by intragastric intubation to fasted rats at 250 mg/kg of body weight. The plasma obtained from water- or proanthocyanidin-administered rats was oxidized by incubation with copper sulfate or 2, 2'-azobis(2-amidinopropane) dihydrochloride (AAPH) at 37 degrees C, and the formation of cholesteryl ester hydroperoxides (CE-OOH) was followed. The plasma obtained from proanthocyanidin-administered rats was significantly more resistant against both copper ion-induced and AAPH-induced formation of CE-OOH than that from control rats. The lag phase in the copper ion-induced oxidation of rat plasma was remarkably increased at 15 min after administration of proanthocyanidins and reached a maximum level at 30 min. When the plasma from proanthocyanidin-administered rat was hydrolyzed by sulfatase and beta-glucuronidase following analysis by high-performance liquid chromatography with electrochemical detection, metabolites of proanthocyanidins occurred in rat plasma at 15 min after administration, three peaks of which were identified as gallic acid, (+)-catechin, and (-)-epicatechin. These results suggest that the intake of proanthocyanidins, the major polyphenols in red wine, increases the resistance of blood plasma against oxidative stress and may contribute to physiological functions of plant food including wine through their in vivo antioxidative ability.

Authors+Show Affiliations

Noda Institute for Scientific Research, Chiba, Japan.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

10552467

Citation

Koga, T, et al. "Increase of Antioxidative Potential of Rat Plasma By Oral Administration of Proanthocyanidin-rich Extract From Grape Seeds." Journal of Agricultural and Food Chemistry, vol. 47, no. 5, 1999, pp. 1892-7.
Koga T, Moro K, Nakamori K, et al. Increase of antioxidative potential of rat plasma by oral administration of proanthocyanidin-rich extract from grape seeds. J Agric Food Chem. 1999;47(5):1892-7.
Koga, T., Moro, K., Nakamori, K., Yamakoshi, J., Hosoyama, H., Kataoka, S., & Ariga, T. (1999). Increase of antioxidative potential of rat plasma by oral administration of proanthocyanidin-rich extract from grape seeds. Journal of Agricultural and Food Chemistry, 47(5), 1892-7.
Koga T, et al. Increase of Antioxidative Potential of Rat Plasma By Oral Administration of Proanthocyanidin-rich Extract From Grape Seeds. J Agric Food Chem. 1999;47(5):1892-7. PubMed PMID: 10552467.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Increase of antioxidative potential of rat plasma by oral administration of proanthocyanidin-rich extract from grape seeds. AU - Koga,T, AU - Moro,K, AU - Nakamori,K, AU - Yamakoshi,J, AU - Hosoyama,H, AU - Kataoka,S, AU - Ariga,T, PY - 1999/12/20/pubmed PY - 2000/8/29/medline PY - 1999/12/20/entrez SP - 1892 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 47 IS - 5 N2 - The effect of a single oral administration of proanthocyanidins, oligomeric and polymeric polyhydroxyflavan-3-ol units, on the antioxidative potential of blood plasma was studied in rats. Proanthocyanidin-rich extract from grape seeds was administered by intragastric intubation to fasted rats at 250 mg/kg of body weight. The plasma obtained from water- or proanthocyanidin-administered rats was oxidized by incubation with copper sulfate or 2, 2'-azobis(2-amidinopropane) dihydrochloride (AAPH) at 37 degrees C, and the formation of cholesteryl ester hydroperoxides (CE-OOH) was followed. The plasma obtained from proanthocyanidin-administered rats was significantly more resistant against both copper ion-induced and AAPH-induced formation of CE-OOH than that from control rats. The lag phase in the copper ion-induced oxidation of rat plasma was remarkably increased at 15 min after administration of proanthocyanidins and reached a maximum level at 30 min. When the plasma from proanthocyanidin-administered rat was hydrolyzed by sulfatase and beta-glucuronidase following analysis by high-performance liquid chromatography with electrochemical detection, metabolites of proanthocyanidins occurred in rat plasma at 15 min after administration, three peaks of which were identified as gallic acid, (+)-catechin, and (-)-epicatechin. These results suggest that the intake of proanthocyanidins, the major polyphenols in red wine, increases the resistance of blood plasma against oxidative stress and may contribute to physiological functions of plant food including wine through their in vivo antioxidative ability. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/10552467/Increase_of_antioxidative_potential_of_rat_plasma_by_oral_administration_of_proanthocyanidin_rich_extract_from_grape_seeds_ L2 - https://doi.org/10.1021/jf9810517 DB - PRIME DP - Unbound Medicine ER -