Why do not polyphenols of red wine protect against the harmful effects of alcohol in alcoholism?

Research output: Contribution to journalArticle

Abstract

The effect of polyphenolic bioactive substances, especially resveratrol (12.03 mg l–1), of an often consumed Hungarian red wine was investigated in a short term rat experiment. Male young Wistar albino rats were treated with high volumes of red wine (matching one bottle of wine/day for a 85 kg man) (N=5) and another alcoholic drink of the same alcohol concentration (N=5), corresponding to the circumstances of alcoholism, and 5 rats were in the control group. A total of 7 routine laboratory parameters were measured from the sera by kits. The changes of redox homeostasis (H-donor activity, induced chemiluminescence, diene-conjugates, GSHPx) were studied in blood plasma and/or in liver homogenates by spectrophotometric and luminometric methods. Transmethylation property of the liver was measured by overpressured layer chromatography (OPLC) technique. It was proven with in vitro OPLC analytical study that resveratrol reacted with methyl groups, and resveratrol was demonstrated to influence transmethylation processes as well as redox homeostasis. Red wine compounds do not protect from the harmful effects of alcohol, and even by high doses of resveratrol, the liver further deteriorates and the negative effect of alcohol increases. It has been confirmed that high doses of resveratrol do not provide protection against liver damage in those suffering from alcoholism.

Original languageEnglish
Pages (from-to)358-364
Number of pages7
JournalActa Alimentaria
Volume48
Issue number3
DOIs
Publication statusPublished - Jan 1 2019

Fingerprint

resveratrol
Polyphenols
Wine
alcohol abuse
red wines
Alcoholism
polyphenols
alcohols
Alcohols
liver
Liver
Oxidation-Reduction
Chromatography
homeostasis
rats
chromatography
Homeostasis
chemiluminescence
dosage
Luminescence

Keywords

  • Alcohol
  • Hepatotoxicity
  • Redox homeostasis
  • Resveratrol
  • Transmethylation

ASJC Scopus subject areas

  • Food Science

Cite this

Why do not polyphenols of red wine protect against the harmful effects of alcohol in alcoholism? / Blázovics, A.; Fébel, H.; Bekő, G.; Kleiner, D.; Szentmihályi, K.; Sárdi.

In: Acta Alimentaria, Vol. 48, No. 3, 01.01.2019, p. 358-364.

Research output: Contribution to journalArticle

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