![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
The present study investigated whether combination of resveratrol and 4-amino 1,8 naphthalimide (4-ANI) is effective in the development of diabetic neuropathy (DN). After 6 weeks of diabetes induction, rats were treated for 2 weeks with resveratrol and 4-amino 1,8 naphthalimide (4-ANI) either alone or in combination. Experimental end points included functional, behavioural and biochemical parameters along with PAR immunohistochemistry and were performed at the end of treatment. Combination of resveratrol (10 mg/kg) and 4-ANI (3 mg/kg) attenuated conduction and nerve blood flow deficits and resulted in amelioration of diabetic neuropathic pain. Significant reversal of biochemical alterations (peroxynitrite, MDA and NAD levels) were also observed, as well as PAR accumulation in the sciatic nerve. This study suggests the beneficial effect of combining resveratrol and 4-ANI in experimental diabetic neuropathy.
| Abbreviations | ||
| DN | = | Diabetic neuropathy |
| MNCV | = | motor nerve conduction velocity |
| NBF | = | nerve blood flow |
| 4-ANI | = | 4 Amino 1,8 naphthalimide |
| STZ | = | streptozotocin |
| ND | = | non-diabetic |
| PARP | = | poly (ADP-ribose) polymerase |
| Abbreviations | ||
| DN | = | Diabetic neuropathy |
| MNCV | = | motor nerve conduction velocity |
| NBF | = | nerve blood flow |
| 4-ANI | = | 4 Amino 1,8 naphthalimide |
| STZ | = | streptozotocin |
| ND | = | non-diabetic |
| PARP | = | poly (ADP-ribose) polymerase |