Cerebroprotective effect of resveratrol through antioxidant and anti-inflammatory effects in diabetic rats

Oxidative stress and inflammation have been implicated in cerebral ischemia/reperfusion injury and complication of diabetes. The present study was designed to evaluate whether resveratrol has cerebroprotective action through antioxidant and anti-inflammatory actions in diabetic rats. Bilateral common carotid artery occlusion (30 min) and reperfusion (4 h) was employed to induce cerebral infarction in diabetic Wistar rats. Diabetes was induced by streptozocine (50 mg/kg) intraperitoneally at once. Diabetic animals were divided into groups as: normal, sham, ischemia–reperfusion, and resveratrol-treated (5, 10, 20, and 30 mg/kg). These were used for estimation of cerebral infarction. Furthermore, 20 mg/kg dose was selected for estimation of oxidative stress markers (malondialdehyde, superoxide dismutase, and catalase). Inflammatory markers like TNF-α, IL-6, IL-10, and myeloperoxidase were estimated and histological characters were studied. Resveratrol produced dose-dependent reduction in percent cerebral infarction. With resveratrol of 20 mg/kg dose, levels of oxidative stress markers and inflammatory markers like malondialdehyde, TNF-α, IL-6, and myeloperoxidase were reduced and there was a significant increase in the levels of antioxidant and anti-inflammatory markers like catalase, superoxide dismutase, and IL-10. In the present study, we found that mechanism(s) responsible for the cerebroprotective effect of resveratrol in the diabetic rat brain involves antioxidant and anti-inflammatory actions.