CareLit Fachartikel
The ingredient of red wine, resveratrol, aggravates the effects of free fatty acids (FFA) on the hepatic stellate cell line LX–2
D Zahn, G Marquitan, L Bechmann, M Schlattjan, G Gerken, A Canbay · Zeitschrift für Gastroenterologie · 2008 · Heft 01
Dokument
1137513
CareLit-ID
Jahr
2008
Publikation
PDF
nein
Metadaten
DOI
ja
zitierfähig
Bibliografische Angaben
Zusammenfassung
Aims: One of the candidates to exert the beneficial effects of moderate consumption of red wine is resveratrol (trans–3,5,4´-trihydroxystilbene), a nonflavonoid polyphenol with antioxidative, anticancer, and antiinflammatory properties. It has been shown to improve health and survival in obese mice. In contrast, FFAs play an important role in liver fibrogenesis and act as profibrotic factors. Among other effects, FFA induce apoptosis, a prominent feature of NAFLD. Our Aim was to ascertain whether resveratrol affects the expression of FFA-induced pro-fibrogenic genes and/or the expression of death receptors (DRs)…
Schlagworte
Apoptosis
Death-Receptors
Fibrosis
Free Fatty Acids
Resveratrol
Affect
Zeitschrift für Gastroenterologie
