The Effect of Grape Seed Extracts on Serum Paraoxonase Activities in Streptozotocin-Induced Diabetic Rats

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dc.contributor.authorKıyıcı, Aysel
dc.contributor.authorOkudan, Nilsel
dc.contributor.authorGökbel, Hakkı
dc.contributor.authorBelviranlı, Muaz
dc.date.accessioned2020-03-26T18:05:12Z
dc.date.available2020-03-26T18:05:12Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractProcyanidins, a group of flavonoids, are oligomeric forms of catechins that are abundant in red wine, grapes, cocoa, and apples. Paraoxonase acts as an antioxidant enzyme and protects low-density lipoprotein-cholesterol against oxidation. In our study we aimed to evaluate the effects of grape seed extract (GSE) on paraoxonase activities in streptozotocin-induced diabetic rats. Our study included four groups of rats: Group I (n = 8), control; Group II (n = 10), GSE-supplemented; Group III (n = 6), streptozotocin-induced diabetic; and Group IV (n = 7), GSE-supplemented diabetic rats. Serum paraoxonase activities were determined with a spectrophotometric method. Paraoxonase activities in Group III were significantly lower than in the other three groups (P < .001, P < .001, and P = .005 for Groups I, II, and IV, respectively), and Group IV showed increased paraoxonase activities compared to Group III (P = .005). This is the first study to show an association between paraoxonase status and GSE supplementation and demonstrated that GSE increased paraoxonase activities. This beneficial effect of GSE was more obvious in the diabetic group, which was more prone to atherosclerotic events compared to the healthy population.en_US
dc.identifier.citationKıyıcı, A., Okudan, N., Gökbel, H., Belviranlı, M., (2010). The Effect of Grape Seed Extracts on Serum Paraoxonase Activities in Streptozotocin-Induced Diabetic Rats. Journal of Medicinal Food, 13(3), 725-728. Doi:10.1089/jmf.2009.0232
dc.identifier.doi10.1089/jmf.2009.0232en_US
dc.identifier.endpage728en_US
dc.identifier.issn1096-620Xen_US
dc.identifier.issn1557-7600en_US
dc.identifier.issue3en_US
dc.identifier.pmid20388041en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage725en_US
dc.identifier.urihttps://dx.doi.org/10.1089/jmf.2009.0232
dc.identifier.urihttps://hdl.handle.net/20.500.12395/25342
dc.identifier.volume13en_US
dc.identifier.wosWOS:000278400600034en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorKıyıcı, Aysel
dc.institutionauthorOkudan, Nilsel
dc.institutionauthorGökbel, Hakkı
dc.institutionauthorBelviranlı, Muaz
dc.language.isoenen_US
dc.publisherMARY ANN LIEBERT, INCen_US
dc.relation.ispartofJournal of Medicinal Fooden_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectDiabetesen_US
dc.subjectGrape Seed Extracten_US
dc.subjectParaoxonaseen_US
dc.titleThe Effect of Grape Seed Extracts on Serum Paraoxonase Activities in Streptozotocin-Induced Diabetic Ratsen_US
dc.typeArticleen_US

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