How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines

LWT ◽  
2012 ◽  
Vol 47 (1) ◽  
pp. 1-7 ◽  
Author(s):  
María V. Baroni ◽  
Romina D. Di Paola Naranjo ◽  
Carolina García-Ferreyra ◽  
Santiago Otaiza ◽  
Daniel A. Wunderlin
1995 ◽  
Vol 41 (1) ◽  
pp. 32-35 ◽  
Author(s):  
T P Whitehead ◽  
D Robinson ◽  
S Allaway ◽  
J Syms ◽  
A Hale

Abstract Aerobic metabolism in biological systems produces reactive oxygen species, and defense against such prooxidants requires antioxidant activity, e.g., predominantly vitamins C and E in serum. Recently, flavonoids (polyphenols occurring widely in plants) have been investigated in vitro for their antioxidant activity; whether they are absorbed after ingestion is not clear. Using a chemiluminescent assay of serum antioxidant capacity (SAOC), we have studied the effects in normal individuals of ingesting red wine, white wine, and high doses of vitamin C. In nine subjects who ingested 300 mL of red wine, the mean SAOC was increased by 18% after 1 h and by 11% at 2 h. The same amount of white wine produced 4% and 7% increases, respectively. The ingestion of 1000 mg (5.7 mmol) of ascorbic acid by four subjects increased their mean SAOC by 22% at 1 h and by 29% at 2 h. An in vitro comparison of red wine, white wine, and various fruit juices showed the high antioxidant capacity of red wine in addition to its ability to increase the antioxidant capacity of serum in vivo. The antioxidant effects of various flavonoids and other polyphenols were also studied.


2012 ◽  
Vol 82 (3) ◽  
pp. 228-232 ◽  
Author(s):  
Mauro Serafini ◽  
Giuseppa Morabito

Dietary polyphenols have been shown to scavenge free radicals, modulating cellular redox transcription factors in different in vitro and ex vivo models. Dietary intervention studies have shown that consumption of plant foods modulates plasma Non-Enzymatic Antioxidant Capacity (NEAC), a biomarker of the endogenous antioxidant network, in human subjects. However, the identification of the molecules responsible for this effect are yet to be obtained and evidences of an antioxidant in vivo action of polyphenols are conflicting. There is a clear discrepancy between polyphenols (PP) concentration in body fluids and the extent of increase of plasma NEAC. The low degree of absorption and the extensive metabolism of PP within the body have raised questions about their contribution to the endogenous antioxidant network. This work will discuss the role of polyphenols from galenic preparation, food extracts, and selected dietary sources as modulators of plasma NEAC in humans.


Author(s):  
Julian Alfke ◽  
Uta Kampermann ◽  
Svetlana Kalinina ◽  
Melanie Esselen

AbstractDietary polyphenols like epigallocatechin-3-gallate (EGCG)—which represents the most abundant flavan-3-ol in green tea—are subject of several studies regarding their bioactivity and health-related properties. On many occasions, cell culture or in vitro experiments form the basis of published data. Although the stability of these compounds is observed to be low, many reported effects are directly related to the parent compounds whereas the impact of EGCG degradation and autoxidation products is not yet understood and merely studied. EGCG autoxidation products like its dimers theasinensin A and D, “P2” and oolongtheanin are yet to be characterized in the same extent as their parental polyphenol. However, to investigate the bioactivity of autoxidation products—which would minimize the discrepancy between in vitro and in vivo data—isolation and structure elucidation techniques are urgently needed. In this study, a new protocol to acquire the dimers theasinensin A and D as well as oolongtheanin is depicted, including a variety of spectroscopic and quadrupole time-of-flight high-resolution mass spectrometric (qTOF-HRMS) data to characterize and assign these isolates. Through nuclear magnetic resonance (NMR) spectroscopy, polarimetry, and especially circular dichroism (CD) spectroscopy after enzymatic hydrolysis the complementary atropisomeric stereochemistry of the isolated theasinensins is illuminated and elucidated. Lastly, a direct comparison between the isolated EGCG autoxidation products and the monomer itself is carried out regarding their antioxidant properties featuring Trolox equivalent antioxidant capacity (TEAC) values. These findings help to characterize these products regarding their cellular effects and—which is of special interest in the flavonoid group—their redox properties.


2019 ◽  
Vol 91 ◽  
pp. 19-25 ◽  
Author(s):  
Michele Silveira Coelho ◽  
Sabrine de Araujo Aquino ◽  
Juliana Machado Latorres ◽  
Myriam de las Mercedes Salas-Mellado

2018 ◽  
Vol 23 (1) ◽  
pp. 143-154 ◽  
Author(s):  
Jing Duan ◽  
Ji-Cheng Zhan ◽  
Gui-Zhen Wang ◽  
Xin-Chun Zhao ◽  
Wei-Dong Huang ◽  
...  

2003 ◽  
Vol 177 (1) ◽  
pp. 137-146 ◽  
Author(s):  
L Oziol ◽  
P Faure ◽  
N Bertrand ◽  
P Chomard

Oxidized low density lipoproteins (LDL) are highly suspected of initiating the atherosclerosis process. Thyroid hormones and structural analogues have been reported to protect LDL from lipid peroxidation induced by Cu2+ or the free radical generator 2,2'-azobis-'2-amidinopropane' dihydrochloride in vitro. We have examined the effects of thyroid compounds on macrophage-induced LDL oxidation. Human monocyte-derived macrophages (differentiated U937 cells) were incubated for 24 h with LDL and different concentrations (0-20 microM) of 3,5,3'-triiodo-l -thyronine (T3), 3,5,3',5'-tetraiodo-L-thyronine (T4), 3,3',5'-tri-iodo-l -thyronine (rT3), the T3 acetic derivative (3,5,3'-tri-iodothyroacetic acid; TA3) or L-thyronine (T0) (experiment 1). Cells were also preincubated for 24 h with 1 or 10 microM of the compounds, washed twice, then incubated again for 24 h with LDL (experiment 2). Oxidation was evaluated by measurement of thiobarbituric acid-reactive substances (TBARS) and cell viability by lactate deshydrogenase release. In experiment 1, T0 had no effect, whereas the other compounds decreased LDL TBARS production, but T3 and TA3 were less active than T4 and rT3 (IC50: 11.0 +/- 2.6 and 8.1 +/- 0.8 vs 1.4 +/- 0.5 and 0.9 +/- 0.3 microM respectively). In experiment 2, the compounds at 1 microM had no effect; at 10 microM, T3 and rT3 slightly reduced LDL TBARS production, whereas TA3 and T4 inhibited it by about 50% and 70% respectively. TBARS released by the cells were also highly decreased by T3, T4, rT3 and TA3 in experiment 1, but only by T3 (30%) and T4 (70%) in experiment 2. Cell viability was not affected by the compounds except slightly by TA3 at 10 microM. The data suggested that the physico-chemical antioxidant capacity of thyroid compounds was modulated by their action on the intracellular redox systems of macrophage. Overall cellular effects of T3 led to a reduction of its antioxidant capacity whereas those of T4 increased it. Thus T4 might protect LDL against cellular oxidation in vivo more than T3.


Author(s):  
Mariana Atena Poiană ◽  
I. Gergen ◽  
Diana Moigrădean ◽  
Viorica Târu ◽  
Diana Dogaru

In this paper it was obtained the apple vinegar with addition of red wines concentrates in different percents for to improve the antioxidant properties. For processing of red wine concentrates it was used the young red wines Merlot and Cabernet Sauvignon. For resulted vinegar types were analyzed total acidity, extract, total antioxidant capacity (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and monomeric anthocyanins (using pH-differential method). Polyphenols content from vinegar with Cabernet Sauvignon concentrates addition was situated in the range 0.74-3.42 mM gallic acid/L and for vinegar with red wine Merlot concentrates addition between 0.74-2.64 mM gallic acid/L. The antioxidant capacity was presented the values between 0.45-8.18 mM Fe2+/L for apple vinegar with Cabernet Sauvignon concentrates addition and between 0.45-6.69 mM Fe2+/L for vinegar with Merlot concentrate addition. The polyphenols content and monomeric anthocyanins content of apple vinegars with red wine concentrates increase in rapport with the percent of red wines concentrates added. The values of polyphenols content and total antioxidant capacity were more with approximate 20% in the case of vinegar with Cabernet Sauvignon concentrates addition comparatively with the case of vinegar with Merlot concentrates addition.


2020 ◽  
Vol 322 ◽  
pp. 126783 ◽  
Author(s):  
Débora P. Moraes ◽  
Jesús Lozano-Sánchez ◽  
Marina L. Machado ◽  
Márcia Vizzotto ◽  
Micheli Lazzaretti ◽  
...  

Sign in / Sign up

Export Citation Format

Share Document