Protective effect of Okuzgozu (Vitis vinifera L. cv.) grape juice against carbon tetrachloride induced oxidative stress in rats

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dc.contributor.authorPirinccioglu, Mihdiye
dc.contributor.authorKizil, Goksel
dc.contributor.authorKizil, Murat
dc.contributor.authorOzdemir, Gultekin
dc.contributor.authorKanay, Zeki
dc.contributor.authorKetani, M. Aydin
dc.date.accessioned2024-04-24T16:24:05Z
dc.date.available2024-04-24T16:24:05Z
dc.date.issued2012
dc.departmentDicle Üniversitesien_US
dc.description.abstractThe consumption of fruits plays an important role as a health protecting factor. Grapes (Vitis vinifera L.) are believed to have health benefits due to their antioxidant activity. Okuzgozu is the largest among the grape varieties grown in Turkey. Carbon tetrachloride (CCl4) causes free radical generation in many tissues such as the liver, kidney, heart, lung, testis, brain and blood. Ursodeoxycholic acid (UDCA) is the only drug to treat primary biliary cirrhosis, but the effects remain controversial. The aim of the present study is to investigate the protective effect of Okuzgozu grape juice or UDCA against tissue damage induced by CCl4 in rats. The amount of total phenolics and flavonoids were found to be 1208.00 +/- 43.00 mu g ml(-1) as the gallic acid equivalent and 5.2 +/- 0.19 mu g ml(-1) as the quercitin equivalent in Okuzgozu grape juice, respectively. In vivo administration of CCl4 caused a significant increase of various biochemical parameters such as alanine amino transferase (ALT), aspartate amino transferase (AST), total bilirubin (TB) and a decrease in albumin (ALB) levels in serum or an increase in malondialdehyde (MDA) levels in the tissues when compared to a control. Administration of CCl4 along with Okuzgozu grape juice or ursodeoxycolic acid (UDCA) significantly reduces these changes. Histopathalogical studies also support the protective effect of the extract. This study demonstrates the protective activity of Okuzgozu grape juice and thus scientifically supports the usage of this fruit in various traditional medicines for the treatment of tissue disorders. The effect of Okuzgozu grape juice was comparable with that of UDCA.en_US
dc.identifier.doi10.1039/c2fo30024a
dc.identifier.endpage673en_US
dc.identifier.issn2042-6496
dc.identifier.issn2042-650X
dc.identifier.issue6en_US
dc.identifier.pmid22434241
dc.identifier.scopus2-s2.0-84867882258
dc.identifier.scopusqualityQ1
dc.identifier.startpage668en_US
dc.identifier.urihttps://doi.org/10.1039/c2fo30024a
dc.identifier.urihttps://hdl.handle.net/11468/16467
dc.identifier.volume3en_US
dc.identifier.wosWOS:000304606400010
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoenen_US
dc.publisherRoyal Soc Chemistryen_US
dc.relation.ispartofFood & Function
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[No Keyword]en_US
dc.titleProtective effect of Okuzgozu (Vitis vinifera L. cv.) grape juice against carbon tetrachloride induced oxidative stress in ratsen_US
dc.titleProtective effect of Okuzgozu (Vitis vinifera L. cv.) grape juice against carbon tetrachloride induced oxidative stress in rats
dc.typeArticleen_US

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