Antioxidant effect of grape molasses in rat heart tissues
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CitationKıran, Tuğba Rabia, Otlu, Önder, Karabulut, Ercan, Pakdemirli, Pakdemirli, Ahu & Özcan, Nermin. (January 01, 2019). Antioxidant effect of grape molasses in rat heart tissues. Medicine Science | International Medical Journal, 8, (4), 814-819
Grape molasses, which is rich in mineral substances such as flavonoids, polyphenol, antioxidants, iron, calcium, phosphorus, potassium, and magnesium is a natural nutrient, that is concentrated with boiling without adding any additive. In this study, we aimed to investigate the effects of molasses and resveratrol diets on oxidative stress parameters in cardiac damage induced with 7,12-dimethylbenz(a)anthracene (DMBA). A total of 42 Wistar albino female rats were divided into six groups with seven in each. Control group was administered subcutaneous injection of 1 mL mixture including 20 mL sesame oil + 30 mL Dimethyl Sulphoxyde (DMSO); DMBA group received subcutaneous injection of 10 mg/Kg DMBA on the 0th and 7th days. DMBA + Molasses group received DMBA application and feed containing 20 % molasses; DMBA + Resveratrol group received subcutaneous injection of DMBA + 10 mg/Kg resveratrol a day. Molasses group received feed with 20 % molasses, and Resveratrol group received subcutaneous injection of 10 mg/Kg resveratrol a day. There was a statistically significant difference between the DMBA group and DMBA + Molasses, control, resveratrol and molasses groups in terms of nitric oxide activity. There was a statistically significant difference between the DMBA group and DMBA + Resveratrol, DMBA + Molasses, control, molasses and resveratrol groups in term of malondialdehyde (MDA) activity. There was a statistically significant difference between DMBA groups, and DMBA + Molasses, DMBA + Resveratrol, and control groups in terms of glutathione (GSH) activity. Based on these results, it could be said that grape molasses could provide protection against oxidative stress as resveratrol, decreasing the risk of damage by free radicals.