Issue 2, 2013
From the journal:

Food & Function

Protective effects of a novel sea buckthorn wine on oxidative stress and hypercholesterolemia

Bharti Negi,a   Rajdeep Kaurb  and  Gargi Dey*a  

* Corresponding authors

a Department of Biotechnology & Bioinformatics, Jaypee University of Information Technology, Waknaghat, Solan, HP, India
E-mail: drgargi.dey@gmail.com
Fax: +91-1792-245362
Tel: +91-1792-239351

b Department of Biophysics, Panjab University, Chandigarh (UT), India

Abstract

We developed a novel sea buckthorn wine containing significant in vitro free radical-scavenging activity. High-performance liquid chromatographic analysis of the sea buckthorn wine revealed that it contains high rutin, myricetin and quercetin levels compared to Cabernet Shiraz wine. In this study, we evaluated the protective effects of sea buckthorn wine against phorone-induced oxidative stress and high-cholesterol diet induced hypercholesterolemia in male LACA mice. Oral administration of sea buckthorn wine increased the redox ratio accompanied by reduction of oxidized glutathione levels leading to attenuation of phorone-induced oxidative stress. Furthermore, the sea buckthorn wine supplementation reduced hepatic lipid peroxidation and increased the superoxide dismutase activity indicating improved resistance to oxidative stress. In addition, high-cholesterol-fed mice administered with sea buckthorn wine exhibited a 197% increase in the HDL-C/LDL-C ratio compared to high-cholesterol diet treated mice. These studies provide important evidence that sea buckthorn wine exerts protective effects against oxidative stress and hypercholesterolemia.

Graphical abstract: Protective effects of a novel sea buckthorn wine on oxidative stress and hypercholesterolemia

About
Cited by
Related
Download options Please wait...

Article information

DOI
https://doi.org/10.1039/C2FO30125C
Article type
Paper
Submitted
07 Jun 2012
Accepted
11 Oct 2012
First published
11 Oct 2012

Food Funct., 2013,4, 240-248

Permissions

Request permissions

Protective effects of a novel sea buckthorn wine on oxidative stress and hypercholesterolemia

B. Negi, R. Kaur and G. Dey, Food Funct., 2013, 4, 240 DOI: 10.1039/C2FO30125C

To request permission to reproduce material from this article, please go to the Copyright Clearance Center request page.

If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.

If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.

Read more about how to correctly acknowledge RSC content.

Social activity

Spotlight

Advertisements