Publication:
The Effect of Ethanol on Lipid Peroxidation and Glutathione Level in the Brain Stem of Rat

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dc.authorscopusid7003281190
dc.authorscopusid55909847400
dc.authorscopusid6602733768
dc.authorscopusid7006702494
dc.authorscopusid6602693377
dc.authorscopusid57197410463
dc.contributor.authorAǧar, E.
dc.contributor.authorBoşnak, M.
dc.contributor.authorAmanvermez, R.
dc.contributor.authorDemir, S.
dc.contributor.authorAyyildiz, M.
dc.contributor.authorÇelik, C.
dc.date.accessioned2020-06-21T15:50:31Z
dc.date.available2020-06-21T15:50:31Z
dc.date.issued1999
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Aǧar] Erdal, Department of Physiology, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Boşnak] Mehmet, Department of Physiology, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Amanvermez] Ramazan, Department of Physiology, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Demir] Şerif, Department of Physiology, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Ayyildiz] Mustafa, Department of Physiology, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Çelik] Cemil, Department of Physiology, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.description.abstractThe effects of ethanol consumption on the levels of lipid peroxidation (TBARS) and reduced glutathione (GSH) in the brain stem of male rats were investigated. The rats randomly divided into eight groups: control, 10%, 25%, 35% ethanol-consuming groups and four groups given vitamin E. Brain stem GSH levels were significantly decreased by 39.74%, 61.57%, 78.23% in rats consuming 10%, 25% and 35% ethanol, respectively. The level of TBARS was increased six-fold, 12-fold and 17-fold in these groups when compared with the control group. The administration of vitamin E (100 mg/kg/day, i.p) to ethanol-consuming rats for 20 days caused a significant increase in glutathione levels and a significant decrease in lipid peroxidation.en_US
dc.identifier.doi10.1097/00001756-199906030-00032
dc.identifier.endpage1801en_US
dc.identifier.issn0959-4965
dc.identifier.issue8en_US
dc.identifier.pmid10501578
dc.identifier.scopus2-s2.0-0033519552
dc.identifier.scopusqualityQ3
dc.identifier.startpage1799en_US
dc.identifier.urihttps://doi.org/10.1097/00001756-199906030-00032
dc.identifier.volume10en_US
dc.identifier.wosWOS:000081225200034
dc.identifier.wosqualityQ4
dc.language.isoenen_US
dc.publisherLippincott Williams and Wilkinsen_US
dc.relation.ispartofNeuroreporten_US
dc.relation.journalNeuroreporten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidantsen_US
dc.subjectBrain Stemen_US
dc.subjectGlutathioneen_US
dc.subjectLipid Peroxidationen_US
dc.subjectVitamin Een_US
dc.titleThe Effect of Ethanol on Lipid Peroxidation and Glutathione Level in the Brain Stem of Raten_US
dc.typeArticleen_US
dspace.entity.typePublication

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