Effect of resveratrol and quercetin in experimental infection by Salmonella enterica serovar Typhimurium

Flavonoids are phenolic compounds widely distributed in almost every plant and act as pharmacologically active constituents in many herbal medicines. They have multiple biological, pharmacological, and medicinal properties including anti-inflammatory and cytoprotective effects. In the present study, the experiments were performed to evaluate the effect of resveratrol and quercetin on proliferation, viability, nitric oxide (NO) production, and apoptosis in Salmonella enterica serovar Typhimurium-infected U937cells and monocytes (MN). The results showed in a time- and dose-dependent manner that both resveratrol and quercetin reduced S. enterica serovar Typhimurium-induced NO production. In addition, the vegetable extracts resveratrol and quercetin inhibited cell viability and proliferation in S. enterica serovar Typhimurium-infected cells. S. enterica serovar Typhimurium-induced apoptosis was also blocked by resveratrol and quercetin. The results obtained indicate that flavonoids modulate the host response during salmonellosis by protecting the host cells from the toxic effects of bacterial infection and also by decreasing programmed cell death. Hence, these polyphenols can be considered potential candidates against S. enterica serovar Typhimuriumrelated gastric pathogenic processes, and further attention should be given to their application as a treatment for infectious diseases.