Table 3.
Effect of resveratrol on the levels of nonenzymic antioxidants in lean and obese mice brains.
| Parameter | Lean | Lean + Res | ob/ob | ob/ob + Res |
|---|---|---|---|---|
| Ascorbic acid | 1.57 ± 0.20 | 1.51 ± 0.21 | 0.76 ± 0.12a∗∗∗ | 1.32 ± 0.18b∗∗∗ |
| α-Tocopherol | 1.62 ± 0.19 | 1.58 ± 0.19 | 1.06 ± 0.20a∗∗∗ | 1.42 ± 0.19b∗ |
| GSH | 4.73 ± 0.60 | 5.01 ± 0.43 | 3.77 ± 0.31a∗∗ | 4.44 ± 0.37b∗∗ |
| GSSG | 1.71 ± 0.20 | 1.88 ± 0.24 | 1.65 ± 0.20aNS | 1.73 ± 0.19bNS |
| GSH/GSSG | 2.69 ± 0.16 | 2.74 ± 0.19 | 2.30 ± 0.12a∗∗∗ | 2.57 ± 0.11b∗∗ |
| Redox index | 0.023 ± 0.001 | 0.024 ± 0.001 | 0.021 ± 0.001a∗∗∗ | 0.023 ± 0.001b∗∗ |
Values are expresses as mean ± S.D. for six mice in each group. Ascorbic acid, mg/mg protein; α-tocopherol: mg/mg protein; GSH and GSSG: nmol/mg protein. Values are statistically significant at ***P < 0.001, **P < 0.01, and *P < 0.05. a ob/ob mice were compared with lean control mice; b ob/ob mice were compared with ob/ob-resveratrol treated mice. NS represents nonsignificant.