Anti-oxidative effect of resveratrol on aluminum induced toxicity in rat cerebral tissue

The direct protective effects of resveratrol against oxidative stress have been demonstrated
in neuroglial cells, the mechanisms of these effects are not fully understood. The aim of this research was to
study the effect of resveratrol on AL induced cerebral injury in rat.
METHODS: We divided the groups as follows with 10 animals each: a) Group I – served as control receiving
normal drinking water and diet ad libitum. b) Group II – animals were administered aluminum at a dose level of
100 mg/kg body weight for a period of 6 weeks daily through oral gavage. c) Group III – animals were administered
aluminum at a dose level of 100 mg/kg body weight and resveratrol at a dose of 10 mg/kg body weight
intraperitoneally for a period of 6 weeks daily. After 6 weeks rats were anesthetized and decapitated. Brains
were removed immediately and frozen in liquid nitrogen
RESULTS: The levels of SOD and GPx antioxidant enzymes were decreased in all of the groups receiving
aluminium, but it was less severe in resveratrol treated group. SOD and GPx levels in aluminium + resveratrol
group were higher than in the aluminum group (p < 0.05). MDA level, as an index of lipid peroxidation, increased
signifi cantly in all of the groups receiving aluminium. MDA level was lower in aluminium + resveratrol group
compared to aluminum group and the difference was signifi cant (p < 0.05).
CONCLUSIONS: This study suggests that resveratrol is effective in preventing AL induced toxicity by reducing
MDA production in cerebral tissue. Resveratrol also attenuated SOD and GPx suppression in cerebral tissue
signifi cantly. Our fi ndings provide the rationale for further studies directed to understanding the mechanism of
resveratrol in preventing neurodeterioration (Tab. 1, Ref. 35)