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Resveratrol inhibits copper ion‐induced and azo compound‐initiated oxidative modification of human low density lipoprotein
Author(s) -
Zou JianGang,
Huang YuanZhu,
Chen Qi,
Wei EnHui,
Hsieh Tzechen,
Wu Joseph M.
Publication year - 1999
Publication title -
iubmb life
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.132
H-Index - 113
eISSN - 1521-6551
pISSN - 1521-6543
DOI - 10.1080/15216549900202213
Subject(s) - tbars , resveratrol , chemistry , oxidative phosphorylation , thiobarbituric acid , low density lipoprotein , scavenger , antioxidant , biochemistry , lipoprotein , lipid peroxidation , cholesterol
10.1080/15216549900202213.abs To investigate whether resveratrol, a polyphenolic compound in red wine, affects the oxidation of human low density lipoprotein (LDL), LDL purified from normolipidemic subjects was subjected to Cu2+‐induced and azo compound‐initiated oxidative modification, with and without the addition of varying concentrations of resveratrol. Modification of LDL was assessed by the formation of thiobarbituric acid reactive substances (TBARS) and changes in the relative electrophoretic mobility‐(REM) of LDL on agarose gels. Resveratrol (50 μM) reduced TBARS and REM of LDL during Cu2+‐induced oxidation by 70.5% and 42.3%, respectively (p<0.01), and prolonged the lag phase associated with the oxidative modification of LDL by copper ion or azo compound. These in vitro results suggest that resveratrol may afford protection of LDL against oxidative damage resulting from exposure to various environmental challenges, possibly by acting as a free radical scavenger.