Protective Effects of Red Grape Seed Extracts on DNA, Brain and Erythrocytes Against Oxidative Damage

The aim of this study was to investigate the protective role of red grape seed extracts (GSEs) against oxidative damage on DNA, brain and erythrocytes in vitro. In this study, the protective effects of two GSEs (water and ethanol) on free radical mediated DNA-sugar damage, Fe -induced lipid peroxidation in brain and 2+ H O induced hemolysis and lipid peroxidation of erythrocytes were determined. The results revealed that the 2 2 presence of various concentrations of each grape seed extract in the reaction mixture prevented the free radical-mediated DNA-sugar damage in a dose dependently. Similarly, GSEs caused a significant decrease in Fe -induced lipid peroxidation in rat brain tissues in a dose dependent manner. Both GSEs at different 2+ concentrations suppressed H O -induced hemolysis of rat erythrocytes in a concentration-dependent manner. 2 2 Pre-treatment of cells with GSEs, however, prevented the phospholipid oxidative alteration in a concentration-dependent manner. Noteworthy, the ethanol grape seed extract (EGSE) was more effective than water grape seed extract (WGSE) against oxidative damage of DNA, brain and erythrocytes. In conclusion, the results demonstrated that GSEs protected DNA, brain and erythrocytes against oxidative stress and it could be used as a valuable food supplement or a nutraceutical product.