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Mechanism of preventive action of Viburnum dilatatum Thunb (gamazumi) crude extract on oxidative damage in rats subjected to stress
Author(s) -
Iwai Kunihisa,
Onodera Akio,
Matsue Hajime
Publication year - 2003
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1580
Subject(s) - antioxidant , chemistry , oxidative stress , lipid peroxidation , ingestion , enzyme , oxidative damage , pharmacology , biochemistry , food science , biology
The fruit of Viburnum dilatatum Thunb (gamazumi) has been shown to prevent oxidative injury induced by water immersion restraint stress (WIRS) in rats. In this study the effect of gamazumi crude extract (GCE) on antioxidant enzymatic activities in the plasma, liver and stomach of rats with WIRS was investigated to elucidate the mechanism of prevention of oxidative injury. Ulcer formation and lipid peroxidation were inhibited in rats supplied GCE for 2 weeks in comparison with rats supplied water. Although the activities of plasma, hepatic and gastric antioxidant enzymes in rats given water were decreased by WIRS, only slight changes were observed in rats given GCE. There was no difference in enzymatic activities between the water and GCE groups not subjected to WIRS. Furthermore, ferrous ascorbate‐induced oxidation in hepatic homogenate from rats given GCE was inhibited. These results suggest that ingestion of GCE does not induce antioxidant enzymes and that the absorbed antioxidant components of GCE have a direct effect on oxidative injury in the body. Copyright © 2003 Society of Chemical Industry