Red Grape Seed Extract (RGSE) declines Neuronal and Oxidative Damage in the Brain Regions of Alzheimer’s Induced Wistar Rats.

Objectives: This research explores Red Grape Seed Extract (RGSE) declines Neuronal and Oxidative Damage in the brain regions of Alzheimer’s Induced Wistar Rats. Materials and Methods: A cohort of three-month-old Wistar rats were divided into two groups, receiving either a standard diet (control diet) or a diet supplemented with 2% RGSE over a 60-day period. RGSE, containing 592.5 mg/g dry weight of Total Phenolic Content (TPC), consisted of Gallic acid (49 mg/g), Catechin (41 mg/g), Epicatechin (66 mg/g), and Proanthocyanidins (436.6 mg catechin equivalents/g). Results: Longterm RGSE diet feeding proved well-tolerated, exhibiting no fatalities or behavioral abnormalities. Furthermore, no irregularities in food consumption or body weight were observed. The levels of Amyloid-beta (Aβ) in the brains of Wistar rats subjected to RGSE were notably lower compared to Alzheimer ‘s-induced Wistar rats on the control diet. Additionally, RGSE administration led to a reduction in amyloid plaques and microgliosis in the brains of Alzheimer’s-induced Wistar rats. Conclusion: The polyphenol component of RGSE demonstrated a substantial decrease in brain Aβ load and microglia activation. Ultimately, polyphenol-rich RGSE exhibited the potential to inhibit Aβ deposition and alleviate neuronal and oxidative damage in the Wistar rat model, suggesting its promise in delaying the progression of Alzheimer’s disease.