Pomegranate peel extract decreases small intestine lipid peroxidation by enhancing activities of major antioxidant enzymes - Archive ouverte HAL Access content directly
Journal Articles Journal of the Science of Food and Agriculture Year : 2016

Pomegranate peel extract decreases small intestine lipid peroxidation by enhancing activities of major antioxidant enzymes

Abstract

BACKGROUND: Pomegranate peel extract (PPE) contains several compounds with antioxidative properties. PPE added to foods may interact with endogenous antioxidants and promote health. However, little is known about the biochemical mechanisms by which PPE exerts their actions on tissues of biological systems in vivo. The purpose of this study was to determine the effects of PPE on activities of antioxidant enzymes. Mice were used to investigate the effects of PPE on plasma levels of malondialdehyde (MDA), tissue MDA content and activities of superoxide dismutase 1 (SOD1), SOD2 and glutathione peroxidase (GPX) in the small intestine, liver and skeletal muscle - different tissues involved in the digestion, absorption and metabolism of dietary nutrients. Control mice were fed a standard diet, whereas treated mice were fed for 40 days with the standard diet containing 5% or 10% PPE. RESULTS: Mice fed the 10% PPE diet exhibited lower plasma MDA concentrations, reduced content of MDA in the small intestine and liver and higher levels of SOD1 and GPX activities in the small intestine compared to mice fed the control diet. CONCLUSIONS: These findings demonstrate that intake of PPE in diet attenuates small intestine lipid peroxidation and strengthens the first line of small intestine antioxidant defense by enhancing enzymatic antioxidative pathways. PPE is worthy of further study as a therapeutic approach to prevent peroxidative stress-induced gut pathogenesis.

Dates and versions

hal-01532566 , version 1 (02-06-2017)

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Kais Hussain Al-Gubory, Francois Blachier, Patrice Faure, Catherine Garrel. Pomegranate peel extract decreases small intestine lipid peroxidation by enhancing activities of major antioxidant enzymes. Journal of the Science of Food and Agriculture, 2016, 96 (10), pp.3462-3468. ⟨10.1002/jsfa.7529⟩. ⟨hal-01532566⟩
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