EFFECTS OF GRAPEVINE SHOOTS EXTRACTS ON THE DEGREE OF OXIDATIVE STRESS IN LABORATORY RATS

Аннотация

Oxidative stress plays an important part in a number of disorders. ROS are extremely harmful compounds that are produced during metabolic reactions in the body and can interact with and damage cellular molecules including lipids, proteins, as well as other molecules. By-products from grape processing, such as shoots, canes, and pomace, are abundant in the wine industry. The interest to these goods is increasing because they can be exploited as a low-cost, widely available natural resource for the recovery of a wide range of bioactive compounds for pharmaceutical and cosmetic purposes rather than being wasted.

The aim of this study was to use waste product – grapevine shoots as a source of polyphenols and evaluate its impact on reduction of oxidative stress in laboratory rats. Extract from Saperavi grapevine shoots was given to experimental groups of rats during research instead of water. Heat stress was initiated by placing the rats in a heat chamber. At the end of experiment, blood samples were collected and the oxidative stress status was analyzed using d-ROMs and PAT tests on FRAS-5. Received results established substantial possibility of using Saperavi shoots extract for reduction of oxidative stress in laboratory rats. It is also noteworthy, that experimental group, which received preliminary treatment and afterwards was affected by heat stress, demonstrated better ability to fight against free radicals. Accordingly, derived from shoots extract, demonstrates strong ability to reduce oxidative stress and can be used as treating, as well as preventive agent.