Effect of green tea on inflammation and oxidative stress in cisplatin-induced experimental liver function

Introduction: Cisplatin is one of the most potent chemotherapeutic antitumor drugs. Also, oxidative stress has been established to be involved in cisplatin-induced toxicity. Therefore, the present study was undertaken to examine the antioxidant and anti-inflammation potential of green tea hydroalcoholic extract (GTE) against the liver function of cisplatin in male rats.Methods: Adult male Wistar rats (180–250 g) were divided into 4 groups (n = 5) treated as follows: (1) control group (saline solution, 1 ml kg−1 body weight, i.p.), cisplatin group (7 mg kg−1 body weight, i.p.). Animals of Groups III received only green tea extract (30 mg/kg/day, by gavage). Group IV was given green tea extract+ cisplatin once daily for 24 hours. Liver function was evidenced in the cisplatin group by the increased serum levels of alanine aminotransferase (ALT) and aspartate aminotransferase (AST). The mechanism of cisplatin induced liver function was considered as being decreased the total antioxidant power (TAP). Systemic inflammation was assessed by tumor necrosis factor-alpha (TNF-α) levels.Results: A decrease in TAP level in cisplatin group was observed compared with control group. GTE administration decreased TNF-α and increased TAP compared to cisplatin group, but showed no significant differences between groups.Conclusion: The results suggested that green tea could ameliorate cisplatin liver function in rats through reduction of oxidative toxic stress and inflammation

Protective effects of curcumin on diabetic nephropathy via attenuation of kidney injury molecule 1 (KIM-1) and neutrophil gelatinase-associated lipocalin (NGAL) expression and alleviation of oxidative stress in rats with type 1 diabetes

Objective(s): One of the serious complications of Type1 diabetes (T1D) is diabetic nephropathy, which is accompanied with overexpression of kidney injury molecule 1 (KIM-1) and neutrophil gelatinase-associated lipocalin (NGAL) and enhanced oxidative stress. The present study was conducted to examine the protective effect of curcumin on the expression of KIM-1, NGAL genes and oxidative damage in the kidney of T1D rats. Materials and Methods: Thirty-six adult male rats were divided into 6 groups (n=6). The control and T1D groups received treatment with curcumin or without it (80 and 130 mg/kg, respectively). After 60 days of treatment, using spectrophotometric methods, biochemical factors and oxidative stress markers were measured. Gene expression of KIM-1 and NGAL was evaluated using quantitative PCR.  Also, plasma and urine levels of these two proteins were assayed by the ELISA kit. Results: Diabetes caused a significant increase in the levels of creatinine, FBS, uric acid, urea, and creatinine in the serum, which were attenuated after the administration of curcumin. There was a significant reduction in the values of creatinine, uric acid, and urea in urine in the diabetic group whereas in the rats treated with curcumin, these values were normalized to the normal level (especially in 130 mg/kg). Curcumin administration had a significant role in modulation of serum lipid profile, and it was shown to decrease the kidney and urinary expression levels of KIM-1 and NGAL genes and improve oxidative toxic stress in the kidney tissues.Conclusion: Curcumin can play a protective role in reducing the unpleasant consequences of diabetic nephropathy

Investigating Preventive Effect of Vitamin D and N-acetylcysteine Against Kidney Injury in Rats Versus the Promotive Effect of Paraquat

Background: Paraquat (PQ) is one of the most important herbicides used in agriculture. Objectives: This study was conducted to compare the preventive effect of vitamin D (Vit D) and N-acetylcysteine (NAC) against kidney injury in rats versus the promotive effect of PQ. Methods: In this study, rats were divided into six groups. The control group (group 1) received normal saline, Vit D group (group 2) received intraperitoneal (IP) injections of+Vit D (2 μg/kg), NAC group (group 3) received NAC (6.25 mg/kg, IP), PQ group (group 4) received PQ (5 mg/kg/d, IP), PQ+Vit D group (group 5) received PQ+Vit D (5 mg/kg/d+2 μg/kg/d, IP) and PQ+NAC group (group 6) received PQ+NAC (5 mg/kg/d+6.25 mg/kg/d, IP). The animals were treated for 7 consecutive days as a sub-chronic exposure. After the collection of urea and serum creatinine, biomarkers of oxidative stress and kidney histopathology were investigated. Results: PQ increased lipid peroxidation (LPO), urea, and serum creatinine, but it significantly decreased total antioxidant capacity (TAC) and thiol groups. In the groups treated with Vit D and NAC, it was observed that LPO, urea, and creatinine significantly decrease compared with the PQ group, and TAC, thiol groups, and Vit D levels increased in kidney tissue. Conclusion: The obtained findings revealed that both Vit D and NAC used as preventive compound were able to reduce oxidative stress and tissue damage caused by PQ toxicity in the kidney

Effect of fresh red grape juice and grape fermentative product on oxidative-stress in human erythrocytes in vitro

Introduction: Oxidative stress is a phenomenon induced by an imbalance between production and the biological system's ability to readily detoxify oxygen reactive species (ROS) in cells. It has been shown that grape juice can reduce oxidative stress due to the presence of polyphenols. The aim of this study was to evaluate the effect of fresh red grape juice and grape fermentative product on oxidative stress in human erythrocytes.Methods: 5 ml of blood from 125 healthy individuals as control group collected in EDTA containing tubes. To perform biochemical assays, erythrocytes were incubated at 37 ºC for different times including 4, 24, 48, and 72 hours in the presence or absence of grape juice and grape red wine in amounts of 5 ml. Results: Grape juice and grape red wine reduced lipid peroxidation and increase of thiol groups, and total antioxidant capacity after 24 hours of treatment (p < 0.05). Also, the activity of catalase enzyme was increased 4 and 24 hours after treatment with red wine and grape juice, respectively. Conclusion: Grape juice and grape fermentative product may improve the antioxidant power of erythrocytes. This may lead to reducing the risk of free-radical damage and chronic diseases. However, more research with a higher number of samples is necessary to confirm the antioxidant effect of grape juice and red wine on human erythrocytes