Assessment of the Effect of Polyphenolic Compounds Extracted from Wine Production Waste on Non-enzymatic Antioxidant Capacity in an Experimental Liver Pathology Model

Author: Shalva Dorokashvili
Keywords: MAFLD, Antioxidants, Polyphenols, Streptozotocin, Zero Waste Production
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Today, unhealthy lifestyles are prevalent worldwide, characterized by the consumption of poor-quality foods. This trend has led to a rise in obesity, type 2 diabetes, and various metabolic disorders. One such condition is Metabolic Dysfunction-Associated Fatty Liver Disease (MAFLD). Among the strategies for treating this disorder, incorporating antioxidants into the diet has gained attention. Ongoing research around the globe is exploring the potential of antioxidants in treating various pathologies, including MAFLD. Our research aims to investigate the impact of polyphenolic compounds on the non- enzymatic antioxidant status of rat liver in the context of pathology induced by a high-fat diet and streptozotocin. The research subjects were male, white, non-linear rats, which were fed a high-fat diet and subsequently injected with streptozotocin to induce pathology. We then extracted the animals' livers, homogenized them, and measured the non-enzymatic antioxidant capacity using validated commercial test systems. The results were then compared. Our research explores a potential treatment for Metabolic Dysfunction-Associated Fatty Liver Disease (MAFLD) using grape pomace, a previously untapped resource. This approach not only reduces production costs but also helps protect the environment from pollution. The study demonstrated that a high-fat diet combined with streptozotocin injection induced a specific pathology. To combat this, we utilized wine production by-products, known for their potent antioxidant effects. We compared their efficacy with that of chemically pure quercetin and found that these by-products show promising potential for treating fatty liver pathologies.