Strawberry consumption alleviates doxorubicin-induced toxicity by suppressing oxidative stress |
| |
| Affiliation: | 1. Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, Ancona, Italy;2. Escuela de Medicina Veterinaria y Zootecnia, Facultad de Ciencias de la Salud. Universidad de Las Américas, Campus Queri, Quito, Ecuador;3. Area de Nutrición y Salud, Universidad Internacional Iberoamericana (UNINI), Campeche, Mexico;4. Dipartimento Scienze Biomediche e Sanita’ Pubblica, Facoltà di Medicina, Università Politecnica delle Marche, Ancona, Italy;5. Dipartimento Scienze e Ingegneria della Materia, dell’Ambiente ed Urbanistica, Università Politecnica delle Marche, Ancona, Italy;6. Grupo de Investigación en Polifenoles (GIP-USAL), Faculty of Pharmacy, Salamanca University, Campus Miguel de Unamuno, E37007, Salamanca, Spain;7. Departamento de Fisiologia, Instituto de Nutrición y Tecnología de los Alimentos ‘‘José Mataix”, Centro de Investigaciones Biomedicas, Universidad de Granada, Granada, Spain;8. Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, Ancona, Italy;9. Centre for Nutrition & Health, Universidad Europea del Atlantico (UEA), Santander, Spain;1. Department of Pathobiology, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11000 Belgrade, Serbia;2. Biomedical Research, R&D Institute, Galenika a.d., Pasterova 2, 11000 Belgrade, Serbia;3. Department of Chemistry, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia;4. The Laboratory for Radiobiology and Molecular Genetics, Institute for Nuclear Research “Vinča”, University of Belgrade, Mike Petrovića Alasa 12-14, 11000 Belgrade, Serbia;5. Department of Botany, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11000 Belgrade, Serbia;6. Department of Odontostomatologic and Specialized Clinical Science, Faculty of Medicine, Polytechnic University of Marche, Ancona, Italy;1. Department of Biology and Human Genetics, Institute of Physiology, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11000 Belgrade, Serbia;2. The Laboratory for Radiobiology and Molecular Genetics, Institute for Nuclear Research “Vinča”, University of Belgrade, Mike Petrovića Alasa 12-14, 11000 Belgrade, Serbia;3. Biomedical Research, R&D Institute, Galenika a.d., Pasterova 2, 11000 Belgrade, Serbia;4. Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, Via Ranieri, 65, 60131, Ancona, Italy;5. Department of Agricultural, Food and Environmental Sciences, Polytechnic University of Marche, Via Ranieri, 65, 60131, Ancona, Italy;1. Faculty of Pharmacy, Department of Physiology, University of Belgrade, Serbia;2. Biomedical Research, R&D Institute, Galenika a.d., Belgrade, Serbia;3. Institute of Occupational Health of Serbia, Belgrade, Serbia;4. Institute for Nuclear Research “Vinca”, Laboratory for Radiobiology and Molecular Genetics, University of Belgrade, Serbia;5. Department of Odontostomatologic and Specialized Clinical Science, Faculty of Medicine, Polytechnic University of Marche, Ancona, Italy |
| |
| Abstract: | Doxorubicin (Dox), one of the most used chemotherapeutic agents, is known to generate oxidative stress and block DNA synthesis, which result in severe dose-limiting toxicity. A strategy to protect against Dox toxic effects could be to use dietary antioxidants of which fruits and vegetable are a rich source. In this context, strawberry consumption is associated with the maintenance of good health and the prevention of several diseases, thanks to the antioxidant capacities of its bioactive compounds. The aim of the present study was to evaluate the protective effects of strawberry consumption against oxidative stress induced by Dox in rats. Animals were fed with strawberry enriched diet (15% of the total calories) for two months and Dox (10 mg/kg; i.p.) was injected at the end of the experimental period. Strawberry consumption significantly inhibited ROS production and oxidative damage biomarkers accumulation in plasma and liver tissue and alleviated histopathological changes in rat livers treated with Dox. The reduction of antioxidant enzyme activities was significantly mitigated after strawberry consumption. In addition, strawberry enriched diet ameliorated liver mitochondrial antioxidant levels and functionality. In conclusion, strawberry intake protects against Dox-induced toxicity, at plasma, liver and mitochondrial levels thanks to its high contents of bioactive compounds. |
| |
| Keywords: | Strawberry Bioactive compounds Oxidative stress Doxorubicin Mitochondrial functionality ACYs" },{" #name" :" keyword" ," $" :{" id" :" kwrd0040" }," $$" :[{" #name" :" text" ," _" :" anthocyanins ALP" },{" #name" :" keyword" ," $" :{" id" :" kwrd0050" }," $$" :[{" #name" :" text" ," _" :" Alkaline Phosphatase ALT" },{" #name" :" keyword" ," $" :{" id" :" kwrd0060" }," $$" :[{" #name" :" text" ," _" :" alanine transferase AST" },{" #name" :" keyword" ," $" :{" id" :" kwrd0070" }," $$" :[{" #name" :" text" ," _" :" aspartato aminotransferase CAT" },{" #name" :" keyword" ," $" :{" id" :" kwrd0080" }," $$" :[{" #name" :" text" ," _" :" catalase CDNB" },{" #name" :" keyword" ," $" :{" id" :" kwrd0090" }," $$" :[{" #name" :" text" ," _" :" 1-chloro-2,4-dinitrobenzene CoQ" },{" #name" :" keyword" ," $" :{" id" :" kwrd0100" }," $$" :[{" #name" :" text" ," _" :" coenzyme Q Cy-3-glc" },{" #name" :" keyword" ," $" :{" id" :" kwrd0110" }," $$" :[{" #name" :" text" ," _" :" cyanidin-3-glucoside Dox" },{" #name" :" keyword" ," $" :{" id" :" kwrd0120" }," $$" :[{" #name" :" text" ," _" :" Doxorubicin EPR" },{" #name" :" keyword" ," $" :{" id" :" kwrd0130" }," $$" :[{" #name" :" text" ," _" :" electron paramagnetic resonance FOX" },{" #name" :" keyword" ," $" :{" id" :" kwrd0140" }," $$" :[{" #name" :" text" ," _" :" Ferrous Oxidation-Xylenol Orange FRAP" },{" #name" :" keyword" ," $" :{" id" :" kwrd0150" }," $$" :[{" #name" :" text" ," _" :" ferric reducing antioxidant power GPx" },{" #name" :" keyword" ," $" :{" id" :" kwrd0160" }," $$" :[{" #name" :" text" ," _" :" glutathione peroxidase GR" },{" #name" :" keyword" ," $" :{" id" :" kwrd0170" }," $$" :[{" #name" :" text" ," _" :" glutathione reductase GSH" },{" #name" :" keyword" ," $" :{" id" :" kwrd0180" }," $$" :[{" #name" :" text" ," _" :" glutathione GST" },{" #name" :" keyword" ," $" :{" id" :" kwrd0190" }," $$" :[{" #name" :" text" ," _" :" glutathione transferase NBT" },{" #name" :" keyword" ," $" :{" id" :" kwrd0200" }," $$" :[{" #name" :" text" ," _" :" methosulphate-nitroblue tetrazolium OCR" },{" #name" :" keyword" ," $" :{" id" :" kwrd0210" }," $$" :[{" #name" :" text" ," _" :" oxygen consumption rate OGG1" },{" #name" :" keyword" ," $" :{" id" :" kwrd0220" }," $$" :[{" #name" :" text" ," _" :" 8-oxoguanine DNA glycolase-1 (OGG-1) Pg-3-glc" },{" #name" :" keyword" ," $" :{" id" :" kwrd0230" }," $$" :[{" #name" :" text" ," _" :" pelargonidin-3-glucoside PPH" },{" #name" :" keyword" ," $" :{" id" :" kwrd0240" }," $$" :[{" #name" :" text" ," _" :" 1-hydroxy-4-phosphono-oxy-2,2,6,6-tetramethyl-piperidine SEM" },{" #name" :" keyword" ," $" :{" id" :" kwrd0250" }," $$" :[{" #name" :" text" ," _" :" standard error SOD" },{" #name" :" keyword" ," $" :{" id" :" kwrd0260" }," $$" :[{" #name" :" text" ," _" :" superoxide dismutase TAC" },{" #name" :" keyword" ," $" :{" id" :" kwrd0270" }," $$" :[{" #name" :" text" ," _" :" total antioxidant capacity TEAC" },{" #name" :" keyword" ," $" :{" id" :" kwrd0280" }," $$" :[{" #name" :" text" ," _" :" trolox equivalent antioxidant capacity TFC" },{" #name" :" keyword" ," $" :{" id" :" kwrd0290" }," $$" :[{" #name" :" text" ," _" :" total flavonoid content TPC" },{" #name" :" keyword" ," $" :{" id" :" kwrd0300" }," $$" :[{" #name" :" text" ," _" :" total phenolic content vit A" },{" #name" :" keyword" ," $" :{" id" :" kwrd0310" }," $$" :[{" #name" :" text" ," _" :" vitamin A vit E" },{" #name" :" keyword" ," $" :{" id" :" kwrd0320" }," $$" :[{" #name" :" text" ," _" :" vitamin E |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
