RESUMO
Background and Aim: multiple sclerosis [MS] is an inflammatory and autoimmune disease characterized by the degeneration of myelin sheath in the central nervous system. Vitamin D deficiency and an increase in the levels of oxidative stress and inflammation are regarded as possible causes of the disease. This review article deals with the role of vitamin D on the levels of oxidative stress and inflammatory factors in the patients with multiple sclerosis
Material and Method: in this review study data were selectively collected by using google scholar, science direct and pubmed data bases and also by searching key words of MS, vitamin D, inflammatory factors and oxidative stress, from 1990 to 2018
Results: various studies have shown increased levels of pre-inflammatory factors and decreased levels of anti-inflammatory factors in the serum of the patients with MS. Therefore, active form of vitamin D, 1.25 [OH] 2D3 [calcitriol], can be effective in regulation of cellular immune function. It can decrease production of inflammatory cytokines and oxidative stress but, increases anti-inflammatory cytokines. This vitamin can affect energy metabolism and its deficiency can result in increased basal metabolic rate and lack of provision of sufficient energy to the energy-dependent neurons
Conclusion: the results of this study showed that vitamin D can play a two-way role in maintaining balance between inflammatory and anti-inflammatory cytokines. Vitamin D can improve survival of the MS patients by its antioxidant effect and reduction of oxidative stress
RESUMO
Diabetes is one of the most common metabolic disorders and is interrelated to oxidative stress-induced diseases. According to the role of dietary antioxidants in control and prevention of diabetes, this study was aimed to evaluate the effect of green tea extract on serum glucose levels and serum and hepatic total antioxidant capacity [TAC] and lipid [MDA] in diabetic rats. Experimental diabetes in rats was induced by intraperitoneal injection of streptozotocin [55 mg/Kg]. Alcoholic extract of green tea [100, 200 mg/Kg] was given by oral gavage to normal and diabetic rats for 4 weeks. Finally, serum glucose and serum and hepatic levels of MDA and TAC were measured and analyzed statistically. Data showed that green tea extract at dose of 200 mg/Kg significantly decreased the serum glucose levels, serum and hepatic MDA concentration and increased the total antioxidant capacity in diabetic rats [p < 0.05]. Green tea supplementation also increased hepatic TAC in normal rats [p < 0.05]. The antihyperglycemic and antioxidative features of green tea make it an attractive candidate for the prophylactic treatment of diabetes, although further investigation is needed to determine exact dose and duration of supplementation