Resveratrol prevents high-fat diet-induced obesity and oxidative stress in rabbits

Abstract

The rapid epidemiological progression of obesity worldwide has been associated with increased consumption of diets, rich in fat and sugar. Mediterranean diets rich in resveratrol are associated with reduced risk of obesity and oxidative stress. The aim of the experiment was to investigate the protective effect of resveratrol on high fat diet (HFD) induced obesity and oxidative stress changes in rabbits. Thirty rabbits divided into six groups of five animals each were used for the experiment: Group 1 = control (C), Group 2 = high fat diet (HFD) only, Group 3 = resveratrol 200 mg/kg (R200), Group 4 = resveratrol 400 mg/kg (R400), Group 5 = HFD + R200 and group 6 = HFD + R400. After four weeks of treatment, the HFD group showed significant (P < 0.05) increase in body weight of the animals, when compared with the groups co- administered with resveratrol and high-fat diet, and resveratrol alone groups. Activities of antioxidant enzymes superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx) decreased significantly (P < 0.05) in the HFD groups co-administered with resveratrol when compared with HFD group only. In conclusion, administration of HFD to rabbits increased body weight and decreased antioxidant enzyme activities which were mitigated by resveratrol administration.