Oral administration of resveratrol reduces oxidative stress generated in the hippocampus of Wistar rats in response to consumption of ethanol

Abstract

Abstract Chronic ethanol intake has been found to favor hippocampal deteriorationand alter neuronal morphological maturation; resveratrol has been suggested as an antioxidant that may counteract these effects.The objective of this work was to analyze the effect of resveratrol on oxidative stress markers and the endogenous antioxidant system in the hippocampus of Wistar rats administered ethanol. In this experimental study, we worked with male Wistar rats, 3 months old that were randomly assigned to control, Ethanol, or to Resveratrol groups for 2 months. Subsequently, the production of nitrites, malondialdehyde and 4-hydroxy-alkenal as well as the enzymatic activity of SOD and CAT were quantified. Levels of nitric oxide and lipid peroxidation products were significantly increased when ethanol concentration was increased compared to the control group, however, resveratrol treatment significantly reduced oxidative stress caused by high ethanol intake. The enzymatic activity studied did not present significant changes with respect to the controls. The results showed that there is a decrease in oxidative stress markers when resveratrol is administered in high alcohol consumption. It is concluded that resveratrol prevents oxidative stress induced by ethanol in the hippocampus by decreasing cellular lipid peroxidation, but not the activation of catalase and superoxide dismutase enzymes.