Effect of resveratrol on seric vascular endothelial growth factor concentrations during atherosclerosis

Abstract

IntroductionAlthough it is known that resveratrol has anti-inflammatory and anti-atherogenic actions, its effect on vascular endothelial growth factor (VEGF) in atherosclerosis is unknown. ObjectiveTo evaluate the effect of resveratrol on serum concentrations of VEGF during the progression and evolution of atherosclerosis, as well as and its evolution over time in rabbits fed with a cholesterol diet. Materials and methodsA total of 48 New Zealand white male rabbits were randomly divided into four groups of 12 rabbits: group 1 (control): standard diet (commercial rabbit food); group 2: cholesterol diet (0.5% cholesterol); group 3 (control resveratrol): standard diet (commercial rabbit food) and resveratrol (2mg/kg); group 4: cholesterol diet (0.5% cholesterol) and resveratrol (2mg/kg), for 12weeks. Blood samples of overnight-fasted rabbits were collected at baseline and the sixth and twelfth weeks, and the lipid profile, VEGF, and C-reactive protein (CRP) levels were determined. Half of the animals were sacrificed on the sixth or twelfth week, and the aorta was dissected for histological studies. ResultsVEGF and CRP levels were significantly higher in groups 2 and 4 than in groups 1 and 3, respectively, from the 6th week (p<0.001). VEGF and CRP were significantly lower in group 4 than in group 2 on 12th week (p<0.004). Supplementation of resveratrol reduced the formation of atherosclerotic lesions. ConclusionsSerum VEGF and CRP levels are early markers of atherosclerosis. Oral supplementation of resveratrol exerts anti-inflammatory and anti-atherosclerotic effects, decreasing serum concentrations of VEGF and CRP and the formation and evolution of atherosclerotic lesions.