Vitamin E and tannic acid improve DNA damage in rats submitted chronic ethanol administration

Abstract

Purpose

Chronic ethanol consumption induces lipid peroxidation by increasing free radicals or reducing antioxidants and may increase damage to hepatic DNA. Tannins are polyphenolic metabolites present in various plants and one of their effects is antioxidant activity that reduces lipoperoxidation, as is the case for vitamin E. This paper aims to assess the role of tannic acid and vitamin E in lipid peroxidation and in DNA damage in rats receiving ethanol.

Design/methodology/approach

A total of 60 Wistar rats were divided into six groups: control+ethanol (0‐24hs), tannic acid+ethanol (0‐24 hs), and vitamin E+ethanol (0‐24 hs). The animals were sacrificed immediately (0 hour) or 24 hours after a period of four weeks of ethanol administration and the following measurements were made: plasma vitamin E and liver glutathione, thiobarbituric acid resistant substances, and α‐tocopherol. The comet test was also applied to hepatocytes.

Findings

Ethanol administration led to an increase in DNA damage (148.67±15.45 versus 172.63±18.94) during a period of 24 hours which was not detected in the groups receiving tannic acid or vitamin E. Steatosis was lower in the groups receiving tannic acid.

Originality/value

The paper highlights that antioxidant role of vitamin E and of tannic acid in biological systems submitted to oxidative stress should be reevaluated, especially regarding the protective role of tannic acid against hepatic steatosis.

Citation

Afonso Jordao, A., Lima Sanchez, S.C., Vannucchi Portari, G., Aparecida Domenici, F. and Vannucchi, H. (2010), "Vitamin E and tannic acid improve DNA damage in rats submitted chronic ethanol administration", British Food Journal, Vol. 112 No. 6, pp. 617-623. https://doi.org/10.1108/00070701011052709