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Vegetable and fruit juice enhances antioxidant capacity and regulates antioxidant gene expression in rat liver, brain

Linhong Yuan1, Jinmeng Liu1, Jie Zhen1

  • 1School of Public Health, Capital Medical University, Beijing, P.R. China.

Genetics and Molecular Biology
|March 22, 2017
PubMed

Insights

Fruit and vegetable juice boosts antioxidant levels and reduces oxidative damage in rats. This study highlights the protective effects of FV juice on liver, brain, and colon health.

Area of Science:

  • Biochemistry
  • Nutrition Science
  • Toxicology

Background:

  • Oxidative damage is linked to various chronic diseases.
  • Antioxidants from fruits and vegetables (FV) may counteract oxidative stress.
  • Understanding FV juice's impact on specific biomarkers is crucial.

Purpose of the Study:

  • To investigate the effects of FV juice on oxidative damage biomarkers.
  • To examine FV juice's influence on antioxidant gene expression.
  • To assess the protective potential of FV juice in vivo.

Main Methods:

  • 36 male Wistar rats were divided into control and FV juice dosage groups.
  • Rats received daily FV juice or saline for five weeks.
  • Serum and tissue samples were analyzed for biomarkers and gene expression.

Main Results:

  • FV juice increased antioxidant markers (glutathione, vitamin C, polyphenols) and enzyme activity.
  • Malondialdehyde levels, a marker of oxidative damage, were reduced in the liver.
  • FV juice modulated gene expression of glutamate cysteine ligase catalytic subunit (GCLC) and NAD(P)H:quinone oxidoreductase 1 (NQO1) in the liver and brain.

Conclusions:

  • FV juice consumption enhances the body's antioxidant capacity.
  • FV juice demonstrates potential in preventing oxidative damage in key organs like the liver, brain, and colon.
  • These findings support the role of FV juice in promoting health and preventing disease.

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