Effects of resveratrol on oxidative modification of human low density lipoprotein

Objective To determine the antioxidative effects of resveratrol (RES), a po lyphenolic compound in red wine, on the oxidation of human low density lipo protein (LDL) using two different oxidation systems. Methods Oxidation of LDL was induced by adding either Cu2+ or an azo compou nd. The extent of LDL modification was assessed by measuring the formation of thiobarbituric acid reactive substances (TEARS), the relative electropho retic mobilities (REM), and the amount of oxidized LDL degradation by macro phages. Results During Cu2+-induced oxidation, RES reduced TEARS formation in LDL b y 70.5%, REM of LDL by 42.3% and the amount of macrophage degradation by 65 .7%, respectively. The lag phase of LDL oxidation was also delayed by addin g RES both in the copper ion and azo compound-induced oxidation systems. Conclusion RES can protect LDL against both Cu2+-induced and azo compound-i nitiated oxidative modification in vitro, which might be due to its free ra dical scavenging capacity.