Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats.

Chocolate is a product consumed worldwide and it stands out for presenting an important amount of phenolic compounds. In this study, the total phenolic content and antioxidant activity in the cerebral cortex, hippocampus, and cerebellum of male Wistar rats when consuming different types of chocolate, including milk, semisweet, dark, and soy, was evaluated. The total polyphenols concentration and antioxidant activity in vitro by the method of DPPH radical-scavenging test were evaluated in chocolate samples. Lipid peroxidation (TBARS), protein oxidation (carbonyl), sulfhydryl groups, and activity of SOD enzyme in cerebral cortex, hippocampus, and cerebellum of rats treated or not with hydrogen peroxide and/or chocolate were also evaluated. The dark chocolate demonstrated higher phenolic content and antioxidant activity, followed by semisweet, soy, and milk chocolates. The addition of chocolate in the diet of the rats reduced lipid peroxidation and protein oxidation caused by hydrogen peroxide. In the sulfhydryl assay, we observed that the levels of nonenzymatic defenses only increased with the chocolate treatments The SOD enzyme activity was modulated in the tissues treated with the chocolates. We observed in the samples of chocolate a significant polyphenol content and an important antioxidant activity; however, additional studies with different chocolates and other tissues are necessary to further such findings.

Oxidative stress parameters of Gaucher disease type I patients.

Enzymatic deficiency in Gaucher disease (GD) patients may induce a cascade of events, culminating in secondary effects such as the production of reactive oxygen species (ROS). Detoxification through biological systems which remove or repair the damage may cause the production of peroxides and free radicals that damage all cell components, including proteins, lipids and ADN. The study's aim was the test, using the analysis of plasma samples' the use of lipid peroxidation by thiobarbituric acid reactive substances (TBARS), protein damage by carbonyl assay, non-enzymatic antioxidant defenses by sulfhydryl (SH) content, antioxidant enzymatic defenses by catalase (CAT) and superoxide dismutase (SOD), from patients with GD type I patients who received no prior treatment. Blood samples were collected from 10 patients previously diagnosed with GD type I and from 11 healthy subjects. Chitotriosidase (CT) activity was measured in plasma and the activity of ß-glucosidase (GBA) was measured in leukocytes. The results showed a significant increased (p < 0.005) in GD samples when compared to healthy controls in CAT, SOD and SH, but there was no change in TBARS and carbonyl in the comparison between the two groups. In conclusion, the present data indicates the increased levels of enzymatic and non-enzymatic defenses without any effect on lipid peroxidation and damage to proteins. We believe that the results of this study are relevant to understanding the cellular changes involved in this important LSDs.

Assessment of changes in energy metabolism parameters provoked by carbon tetrachloride in Wistar rats and the protective effect of white grape juice.

The objective of this study was to evaluate the effect of organic and conventional grape juices consumption on the behavior of rats and their neuroprotective effect on the activity of brain energy metabolism enzymes in different brain areas of adult rats on the experimental model of hepatic encephalopathy. Male Wistar rats (90-days-old) were treated once a day with conventional or organic white grape juice by gavage for 14 days (7 µL/g). On the 15th day the rats received carbon tetrachloride (CCl4) in a single dose of 3.0 mL/kg. Cerebral cortex, hippocampus and cerebellum were dissected to measure the activity of creatine kinase (CK) and pyruvate kinase (PK). No changes in feeding behavior were observed after the treatment with the grapes juices. However, there was an increase in grooming behavior in the open field test provoked by both juices. CCl4 inhibited CK activity in cerebral cortex and hippocampus of the rats and CCl4 also reduced PK activity in all brain structures studied. Furthermore, both white grape juices prevented the decrease in the activity of CK and PK. Therefore, we can suggest that organic and conventional white grape juices could restore the activity of enzymes with a central role in brain energy metabolism.