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Positive influence of a natural product as propolis on antioxidant status and lipid peroxidation in senescent rats
Lisbona, Cristina; Díaz-Castro, Javier; Alférez, María J. M; López-Aliaga, Inmaculada; Guisado, Isabel M; Guisado, Rafael.
Affiliation
  • Lisbona, Cristina; University of Granada. Faculty of Health Sciences. Department of Physiotherapy. Granada. Spain
  • Díaz-Castro, Javier; University of Granada and Institute of Nutrition and Food Technology “José Mataix”. Faculty of Pharmacy. Department of Physiology. Granada. Spain
  • Alférez, María J. M; University of Granada and Institute of Nutrition and Food Technology “José Mataix”. Faculty of Pharmacy. Department of Physiology. Granada. Spain
  • López-Aliaga, Inmaculada; University of Granada and Institute of Nutrition and Food Technology “José Mataix”. Faculty of Pharmacy. Department of Physiology. Granada. Spain
  • Guisado, Isabel M; University of Granada. Faculty of Health Sciences. Department of Nursing. Granada. Spain
  • Guisado, Rafael; University of Granada. Faculty of Health Sciences. Department of Nursing. Granada. Spain
J. physiol. biochem ; 69(4): 919-925, dic. 2013.
Article in English | IBECS | ID: ibc-121649
Responsible library: ES1.1
Localization: BNCS
ABSTRACT
Given the importance of oxidative stress associated to aging, it would be interesting to assess the effect of oral supplementation with antioxidant substances capable of diminishing oxidative aggression and free radicals generation associated to this condition. This study investigated the effects of AIN-93 M diet supplemented either with 2 % of propolis, or with 4 % of a natural product obtained from lyophilizate vegetables, selected by its antioxidant properties, in senescent healthy Wistar rats fed ad libitum over 3 months. Propolis supplementation leads to a lower level of glucose and cholesterol concentrations together with a reduction in protein oxidation. Plasma thiobarbituric acid-reactive substance levels were lower in the rats consuming the natural vegetable product and propolis possibly due to its antioxidant components, neutralizing the free radical produced, and thus preventing cellular damage. The results of the present study suggest a synergic effect of overall propolis compounds reducing the oxidative stress and glucose and cholesterol plasma levels associated with aging (AU)
Subject(s)
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Collection: National databases / Spain Database: IBECS Main subject: Propolis / Antioxidants Limits: Animals Language: English Journal: J. physiol. biochem Year: 2013 Document type: Article Institution/Affiliation country: University of Granada and Institute of Nutrition and Food Technology “José Mataix”/Spain / University of Granada/Spain
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Collection: National databases / Spain Database: IBECS Main subject: Propolis / Antioxidants Limits: Animals Language: English Journal: J. physiol. biochem Year: 2013 Document type: Article Institution/Affiliation country: University of Granada and Institute of Nutrition and Food Technology “José Mataix”/Spain / University of Granada/Spain
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