Black grape and garlic extracts protect against cyclosporine A nephrotoxicity

Durak I., Cetin R., Candir O., Devrim E., Kilicoglu B., Avci A.

IMMUNOLOGICAL INVESTIGATIONS, cilt.36, sa.1, ss.105-114, 2007 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 36 Sayı: 1
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1080/08820130600745927
  • Dergi Adı: IMMUNOLOGICAL INVESTIGATIONS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.105-114
  • Anahtar Kelimeler: cyclosporine, nephrotoxicity, free radicals, antioxidant foods, INDUCED OXIDATIVE STRESS, RENAL DYSFUNCTION, OXIDANT/ANTIOXIDANT STATUS, RADICAL METABOLISM, RAT, ANTIOXIDANT, KIDNEY, HEPATOTOXICITY, ATTENUATION, PREVENTION
  • Ankara Üniversitesi Adresli: Evet

Özet

The aim of this study was to determine if the natural antioxidant foods, dried black grape and garlic, protect against cyclosporine nephrotoxicity. Forty-two Sprague-Dawley rats were given Cyclosporine A (CsA) orally for 10 days, with the antioxidant food supplementation begun 3 days before CsA treatment and continued during the study period (totaling 13 days). In each group (control, CsA alone, CsA plus black grape, CsA plus aqueous garlic extract, aqueous garlic extract alone and black grape alone), there were 7 animals. At the end of the study period, the animals were sacrificed; their kidneys were removed and prepared for biochemical and histopathological investigations. Oxidant (xanthine oxidase enzyme and malondialdehyde) and antioxidant (superoxide dismutase, glutathione peroxidase and catalase enzymes) parameters were measured in the kidney tissues of the groups. Histopathological examinations of the tissues were also performed.