Resveratrol attenuates the development of sodium hypochlorite-induced endothelial dysfunction

Reinis Vilskersts, Gita Dambrova, Rudolfs Mezhapuke, Dace Bandere, Maija Dambrova

Research output: Contribution to journalArticlepeer-review


Background: Overproduction of biologically relevant free radicals in vascular tissues contributes to the development of endothelial dysfunction and progression of atherosclerotic lesions. Hypochlorite is a potent oxidizing and chlorinating ion, and its overproduction by neutrophils is linked to the development of vascular damage. Resveratrol has shown vasoprotective effects in several experimental models of vascular dysfunction. Objective: This study was performed to assess the effects of resveratrol on hypochlorite-induced endothelial dysfunction. Methods: Endothelial dysfunction was induced in isolated rat aortic rings by incubation with 75 μM sodium hypochlorite. The vasoprotective effect of resveratrol at concentrations of 0.1, 1 and 10 μM was assessed by adding it to a buffer solution for 30 min before or after incubation with sodium hypochlorite. Results: Incubating aortic rings with sodium hypochlorite induced endothelial dysfunction, whereas aortic rings incubated with 10 μM resveratrol before and after adding sodium hypochlorite showed less pronounced endothelial dysfunction, as evidenced by higher maximal relaxation and lower EC50 values. Treating aortic rings with 75 μM hypochlorite, 10 μM resveratrol or a combination of the two did not affect endothelium-independent relaxation. Conclusion: The results reveal that resveratrol attenuates the development of hypochlorite-induced endothelial dysfunction.

Original languageEnglish
Pages (from-to)276-280
Number of pages5
JournalNatural Products Journal
Issue number4
Publication statusPublished - 1 Nov 2017


  • Atherosclerotic lesions
  • Endothelial dysfunction
  • Free radicals
  • Hypochlorite
  • Neutrophils
  • Resveratrol

Field of Science*

  • 3.1 Basic medicine

Publication Type*

  • 1.1. Scientific article indexed in Web of Science and/or Scopus database


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