Summary.

Zearalenone is a nonsteroidal mycotoxin. It induces cell death, inhibition of protein synthesis and DNA damage; it can cause hepatotoxicity with subsequent development of liver cancer. The mechanisms of toxicity include oxidative stress, lipid peroxidation and depletion of reduced glutathione. Flavonoids, polyphenol compounds in red wine, might play a role in preventing toxin-induced oxidative stress and lipid peroxidation. The aim of this work was to evaluate the toxic effects of zearalenone on lipid peroxidation and possible protection by red wine in a model of precision cut intestine slices in vitro. The malondialdehyde level was determined by thiobarbituric acid assay. Zеаralenone induced lipid peroxidation, while red wine decreased the level of malondialdehyde in intestinal slices, damaged by the mycotoxin. The protection of red wine was statistically significant during 24 h of incubation. It could be speculated that red wine in a diet might antagonize the possible toxicity of zearalenone contaminated foods.