Effect of complex polyphenols and tannins from red wine on DNA oxidative damage of rat colon mucosa in vivo

Dietary polyphenols have been reported to have a variety of biological actions, including anti-carcinogenic, antioxidant and anti-inflammatory activities. In the present study we have evaluated the effect of an oral treatment with complex polyphenols and tannins from red wine and tea on DNA oxidativ...

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Bibliographic Details
Published in:European journal of nutrition 2000-10, Vol.39 (5), p.207-212
Main Authors: GIOVANNELLI, L, TESTA, G, DE FILIPPO, C, CHEYNIER, V, CLIFFORD, M. N, DOLARA, P
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Colon - drug effects
Colon - physiopathology
Comet Assay - methods
DNA - drug effects
DNA - metabolism
DNA Damage - drug effects
DNA Damage - physiology
Feeding. Feeding behavior
Flavonoids
Food and Nutrition
Fundamental and applied biological sciences. Psychology
Intestinal Mucosa - drug effects
Intestinal Mucosa - physiopathology
Life Sciences
Male
Oxidation-Reduction - drug effects
Phenols - metabolism
Phenols - pharmacology
Polymers - metabolism
Polymers - pharmacology
Polyphenols
Rats
Rats, Inbred F344
Tannins - metabolism
Tannins - pharmacology
Vertebrates: anatomy and physiology, studies on body, several organs or systems
Vitaceae
Wine
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Summary:Dietary polyphenols have been reported to have a variety of biological actions, including anti-carcinogenic, antioxidant and anti-inflammatory activities. In the present study we have evaluated the effect of an oral treatment with complex polyphenols and tannins from red wine and tea on DNA oxidative damage in the rat colon mucosa. Isolated colonocytes were prepared from the colon mucosa of rats treated for ten days with either wine complex polyphenols (57.2 mg/kg/d) or thearubigin (40 mg/kg/d) by oral gavage. Colonocyte oxidative DNA damage was analysed at the single cell level using a modification of the comet assay technique. The results show that wine complex polyphenols and tannins induce a significant decrease (-62% for pyrimidine and -57% for purine oxidation) in basal DNA oxidative damage in colon mucosal cells without affecting the basal level of single-strand breaks. On the other hand, tea polyphenols, namely a crude extract of thearubigin, did not affect either strand breaks or pyrimidine oxidation in colon mucosal cells. Our experiments are the first demonstration that dietary polyphenols can modulate in vivo oxidative damage in the gastrointestinal tract of rodents. These data support the hypothesis that dietary polyphenols might have both a protective and a therapeutic potential in oxidative damage-related pathologies.
ISSN:1436-6207
1436-6215
DOI:10.1007/s003940070013