1. Resveratrol inhibits copper ion-induced and azo compound-initiated oxidative modification of human low density lipoprotein
- Author
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Tze-chen Hsieh, En-Hui Wei, Yuanzhu Huang, Qi Chen, Joseph M. Wu, and Jiangang Zou
- Subjects
Time Factors ,Thiobarbituric acid ,Clinical Biochemistry ,Amidines ,Oxidative phosphorylation ,Resveratrol ,Thiobarbituric Acid Reactive Substances ,Biochemistry ,chemistry.chemical_compound ,Malondialdehyde ,Stilbenes ,Genetics ,TBARS ,Humans ,Molecular Biology ,Electrophoresis, Agar Gel ,Azo compound ,food and beverages ,Free Radical Scavengers ,Cell Biology ,Free radical scavenger ,Lipoproteins, LDL ,chemistry ,Polyphenol ,Low-density lipoprotein ,lipids (amino acids, peptides, and proteins) ,Azo Compounds ,Oxidation-Reduction ,Copper - Abstract
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 Cu(2+)-induce 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 microM) reduced TBARS and REM of LDL during Cu(2+)-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.
- Published
- 1999