Deferasirox, an Iron-Chelating Agent, Improves Testicular Morphometric and Sperm Functional Parameters in a Rat Model of Varicocele

Varicocele is characterized by testicular dysfunction that originates from hyperthermia and hypoxia, leading to defects in testicular tissue and altered spermatozoa structure and function. The varicocele testis is characterized by the presence of intracellular iron deposits that contribute to the associated oxidative stress. Therefore, we tested the hypothesis that administration of an iron-chelating agent, such as deferasirox (DFX), could potentially mitigate the consequences of varicocele on testicular tissue and spermatozoa. Using a well-established rat model of varicocele (VCL), we show that treatment with DFX partially improved the structure and function of the testis and spermatozoa. In particular, sperm motility was markedly restored whereas abnormal sperm morphology was only partially improved. No significant improvement in sperm count was observed that could be associated with the proapoptotic response observed following iron chelation treatment. No reduction in oxidative damage to spermatozoa was observed since lipid peroxidation and DNA integrity were not modified. This was suggested to be a result of increased oxidative stress. Finally, we also saw no indication of attenuation of the endoplasmic reticulum/unfolded protein (ER/UPR) stress response that we recently found associated with the VCL testis in rats

Antioxidants in Diets and Food

none3noNowadays, the society looks with increasing interest in the diet, which is no longer simply a means by which to take the necessary nutrients but has become a means by which it is possible to preserve the health state. German philosopher Ludwig Feuerbach once said: “We are what we eat.” This statement is even truer today because of the hectic life, people often tend to eat frugal, fast, and often very fat and unhealthy meals. Today, there is a very high attention both from the social point of view and by the scientific community to the so-called functional foods. These foods, which contain several bioactive compounds, exert innumerable biological properties and therefore can help to preserve the health state. In addition, the use of nutraceuticals has taken the upper hand, unfortunately, often also to the detriment of functional foods, which unlike the former still remain foods and, as such, with a certainly better efficacy-safety profile. The term nutraceutical, indeed, does not refer to a food but rather to a formulation containing one or more compounds isolated from plant extracts or one or more titrated plant extracts. Moreover, some formulations (capsules, tablets, powders, etc.) are rarely studied before being commercialized, and their effectiveness remains rather doubtful in light of a very lax regulation in many countries worldwide.mixedAntonella Smeriglio, Laura Cornara, Domenico TrombettaSmeriglio, Antonella; Cornara, Laura; Trombetta, Domenic