COMPARATIVE EFFECTS OF NATURAL PRODUCTS ON ISCHEMIAREPERFUSION INJURY: RELATION TO THEIR ¨IN VITRO¨ ANTIOXIDANT CAPACITY

FANTINELLI JC; GONZÁLEZ ARBELÁEZ LF; CIOCCI PARDO, A; SCHINELLA GR; MOSCA SM

BOLETíN LATINOAMERICANO Y DEL CARIBE DE PLANTAS MEDICINALES Y AROMáTICAS

SOC FITOQUIMICA LATINOAMERICANA

Lugar: Santiago de Chile; Año: 2015

0717-7917

Our aim was to compare the effects of a non-alcoholic Cabernet-Sauvignon (CS), Malbec (M),Merlot blend (BW) red wine extracts, Ilex paraguariensis (Ip) or Ilex brasiliensis (Ib) aqueousextracts, Vaccinium meridionale Swartz (mortiño) fermented extract (FE) , berry juice (BJ) andpolyphenols-riched fractions of cocoa(PFC) against reperfusion injury. Isolated rat hearts weresubmitted to 20 min of global ischemia (GI) and 30 min of reperfusion (R). Other hearts weretreated 10 min before GI and first 10 min of R with the extracts. CS, M, Ip, Ib and FE attenuatedthe myocardial dysfunction and oxidative damage whereas BW, BJ and PFC were ineffective.Paradoxically, PFR had the highest and BW similar scavenging activity than protective extracts.The beneficial actions were lost when nitric oxide synthase (NOS) was inhibited. These dataindicate that ¨in vitro¨ antioxidant capacity of natural products is not primarily responsible forthe cardioprotection being involved NO-dependent pathways