Red wine extract prevents neuronal apoptosis in vitro and reduces mortality of transgenic mice.

Emanuele Amodio, Giuseppe Carruba, Emanuele Amodio, Ennio Esposito, Caterina De Ruvo, Vincenzo Bellavia, Rosalba Amodio

Risultato della ricerca: Articlepeer review

8 Citazioni (Scopus)

Abstract

In this work, we have investigated the effects of nutritional antioxidants as antidegenerative agents on glutamate-induced apoptosis in primary cultures of cerebellar granule neurons (CGNs). Glutamate-induced apoptosis is also associated with intracellular [Ca2+]i overload, generation of reactive oxygen species (ROS), depression of cell energy metabolism, cytochrome c release, and increase in caspase-3 activity. Pretreatment (3 h) with red wine extract (5 μg/mL) and ascorbic acid (30 μM) blocks glutamate-induced apoptosis in CGNs. In vivo experiments carried out on transgenic mice expressing the human mutated Cu, Zn superoxide dismutase (SOD1) G93A (mSOD1G93A) show that mice fed with lyophilized red wine have significantly increased survival as compared to control, untreated animals.
Lingua originaleEnglish
pagine (da-a)88-97
Numero di pagine10
RivistaAnnals of the New York Academy of Sciences
Volume2006
Stato di pubblicazionePublished - 2006

All Science Journal Classification (ASJC) codes

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  • ???subjectarea.asjc.1300.1300???
  • History and Philosophy of Science

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