Changes of lipid peroxidation in mouse brain crude synaptosomal preparations in relation to the development and disappearance of tolerance to ethanol.

Abstract

A single dose of ethanol induced a bimodal increase of Fe++- and ascorbic acid-stimulated lipid peroxidation in mouse brain crude synaptosomal preparations. This effect of ethanol was lost in preparations from ethanol tolerant animals and reappeared when the animals recovered from tolerance after withdrawal from ethanol treatments. The parallel changes in lipid peroxidation of brain crude synaptosomal preparations with the development and disappearance of tolerance to ethanol imply that the effect of ethanol on brain lipid may be directly associated with its mechanism in the CNS.