Publication Type:

Journal Article

Source:

Archives of Physiology and Biochemistry, Taylor and Francis Ltd, Volume 121, Number 4, p.144-151 (2015)

URL:

http://www.scopus.com/inward/record.url?eid=2-s2.0-84945480658&partnerID=40&md5=b6e6d4e9024246f1d60a6eccc7e2cf7a

Abstract:

Ethanol consumption has deleterious effects on all organs and especially on brain. In our study, the radical scavenging properties of grape skin and grape flesh (contains natural antioxidants like polyphenols) was determined in vitro and for in vivo studies, male Wistar rats (16-18 week-old) and 100-120 gm weight were divided in five groups of six animals each. One group were fed with ethanol (1.6 gm/kg body weight), while second group were fed with ethanol (1.6 g/kg body weight) and grape skin extract (2.5 g/kg body weight), the third group were fed with ethanol (1.6 g/kg body weight) and grape flesh extract, daily once for 12 weeks, while the fourth group were fed with ethanol (1.6 g/kg body weight) and tocopheryl acetate (80 mg/kg/day) daily once for 12 weeks. Results of in vitro studies indicate that grape skin extracts showed significant radical scavenging properties (ROS). There was also significantly alteration of serum cytokines in our study. © 2015 Taylor and Francis.

Notes:

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Cite this Research Publication

S. Mukherjee, Vasudevan, D. M., and Das, S. K., “Protective role of extracts of grape skin and grape flesh on ethanol-induced oxidative stress, inflammation and histological alterations in rat brain”, Archives of Physiology and Biochemistry, vol. 121, pp. 144-151, 2015.

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