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Journal of Physiology and Biochemistry

, Volume 69, Issue 4, pp 919–925 | Cite as

Positive influence of a natural product as propolis on antioxidant status and lipid peroxidation in senescent rats

  • Cristina Lisbona
  • Javier Díaz-Castro
  • María J. M. Alférez
  • Isabel M. Guisado
  • Rafael Guisado
  • Inmaculada López-Aliaga
Original Paper

Abstract

Given the importance of oxidative stress associated to aging, it would be interesting to assess the effect of oral supplementation with antioxidant substances capable of diminishing oxidative aggression and free radicals generation associated to this condition. This study investigated the effects of AIN-93 M diet supplemented either with 2 % of propolis, or with 4 % of a natural product obtained from lyophilizate vegetables, selected by its antioxidant properties, in senescent healthy Wistar rats fed ad libitum over 3 months. Propolis supplementation leads to a lower level of glucose and cholesterol concentrations together with a reduction in protein oxidation. Plasma thiobarbituric acid-reactive substance levels were lower in the rats consuming the natural vegetable product and propolis possibly due to its antioxidant components, neutralizing the free radical produced, and thus preventing cellular damage. The results of the present study suggest a synergic effect of overall propolis compounds reducing the oxidative stress and glucose and cholesterol plasma levels associated with aging.

Keywords

Antioxidant status Lipid peroxidation Propolis Natural vegetable lyophilizated product Aged rats 

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Copyright information

© University of Navarra 2013

Authors and Affiliations

  • Cristina Lisbona
    • 1
  • Javier Díaz-Castro
    • 2
  • María J. M. Alférez
    • 2
  • Isabel M. Guisado
    • 3
  • Rafael Guisado
    • 3
  • Inmaculada López-Aliaga
    • 2
    • 4
  1. 1.Department of Physiotherapy, Faculty of Health SciencesUniversity of GranadaGranadaSpain
  2. 2.Department of Physiology, Faculty of PharmacyUniversity of Granada and Institute of Nutrition and Food Technology “José Mataix”GranadaSpain
  3. 3.Department of Nursing, Faculty of Health SciencesUniversity of GranadaGranadaSpain
  4. 4.Department of Physiology, Faculty of Pharmacy, Campus Universitario de CartujaUniversity of GranadaGranadaSpain

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