The influence of flavonoids, extracted from “Saperavi” wine on rat brain antioxidants system of kainic acid induced epileptic model.

Author: Maka Lemonjava
Keywords: flavonoides, antioxidant system, oxygen oxide, epilepsy
Annotation:

Flavonoids are secondary metabolites of herbal origin, they are chemically polyphenols. In plants they participate in photosynthesis, protective functions, production of Lignin and act. In human body they have an antioxidant activity, regulating lipid metabolism, have anti-inflammatory, anty-alergic action, they are also known for their positive effects on neurodegenerative disease and act. Such a wide range of activities have aroused great interest in this compounds. The antioxidant role of flavonoids is especially important during the oxisation stress, which is the starting stage for many pathologies. During this time the balance between prooxidant and antioxidant protection systems, free radicals damage proteins, free amino acids, lipids, nucleic acids, cause lipid's oxidative oxidation, which eventually leads to damage to the cell and causing the death of the organism. In neurodegenerative processes, special attention is given to epilepsy. The progressive spontaneous recurrent seizures induces hippocampal neuronal loss, cognitive impairment and psychiatric comorbidities. Regular treatment with the antiepileptic drugs is useful for controlling seizures. Treatment with antioxidants and anti-inflammatory drugs can reduce or block the development of neurodegenerative disorders associated with neurootoxicity, caused by excessive excitability. The aim of the research was to study the antioxidant properties of flavonoids from the Georgian endemic grape varieties "Saperavi" and their impact on the rat antioxidant systems of the rat, in the epilepsy model caused by kaineic acid. To achieve this goal, the following tasks were achieved: flavonoids extraction, spatoscopy characterization of extracted flavonoids, study of antioxidant properties, study of the effects of extracted flavonoids in the epilepsy model caused by kainic acid on antioxidant enzymes. The results showed that the flavor of the flavonoids from the wine has a complex face and is characterized by a different composition of flavonides, characterized by high antioxidant properties. The flavonoidoid ethylacetate extract in the brain of the rat is suppressed by the activity of antioxidant enzymes, superoxidemutase and catalyzed exposure to high antioxidant properties in the epileptic model.