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Lipid Peroxidation and Antioxidant Systems in Rat Brain: Effect of Chronic Alcohol Consumption

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Abstract

The effect of chronic ethanol exposure, in a liquid diet, on lipid peroxidation and some antioxidant systems of rat brain was investigated. Chronic ethanol administration induced a greater susceptibility to iron/ascorbate-induced lipid peroxidation, estimated as thiobarbituric reactive substances (TBARS) production, in the microsomal fraction, but a lower lipid peroxidation in the total homogenate. Glutathione (GSH) levels as well as GSH peroxidase and GSH reductase were unaffected, while the activity of Cu-Zn superoxide dismutase was decreased and that of catalase increased. Lipid peroxidation experiments performed in the presence of some hydroxyl radical scavengers suggested that a greater OH· generation may be responsible of the greater TBARS production in the microsomal fraction of ethanol treated rats; differently, in total homogenate of control and ethanol rats a relationship was found between the redox state of iron and TBARS production, suggesting that the lower lipid peroxidation in treated rats may depend on a different modulation of the iron redox state.

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  1. Istituto di Fisiologia Generale e Chimica Biologica, Facolta' di Farmacia, via Trentacoste 2, Milano, Italy

    Fausta Omodeo-Sale', Daniela Gramigna & Rosaria Campaniello

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  1. Fausta Omodeo-Sale'
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  2. Daniela Gramigna
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  3. Rosaria Campaniello
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Omodeo-Sale', F., Gramigna, D. & Campaniello, R. Lipid Peroxidation and Antioxidant Systems in Rat Brain: Effect of Chronic Alcohol Consumption. Neurochem Res 22, 577–582 (1997). https://doi.org/10.1023/A:1022418002765

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