Gut Microbial Metabolism of Polyphenols from Black Tea and Red Wine/Grape Juice Is Source-Specific and Colon-Region Dependent

2012 ◽  
Vol 60 (45) ◽  
pp. 11331-11342 ◽  
Author(s):  
F. A. van Dorsten ◽  
S. Peters ◽  
G. Gross ◽  
V. Gomez-Roldan ◽  
M. Klinkenberg ◽  
...  
Keyword(s):  
Red Wine ◽  
Grape Juice ◽  
Black Tea ◽  
Microbial Metabolism ◽  
Wine Grape

Impact of polyphenols from black tea and red wine/grape juice on a gut model microbiome

2013 ◽  
Vol 53 (2) ◽  
pp. 659-669 ◽  
Author(s):  
Robèr A. Kemperman ◽  
Gabriele Gross ◽  
Stanilas Mondot ◽  
Sam Possemiers ◽  
Massimo Marzorati ◽  
...  
Keyword(s):  
Red Wine ◽  
Grape Juice ◽  
Black Tea ◽  
Wine Grape

scholarly journals In Vitro Bioconversion of Polyphenols from Black Tea and Red Wine/Grape Juice by Human Intestinal Microbiota Displays Strong Interindividual Variability

2010 ◽  
Vol 58 (18) ◽  
pp. 10236-10246 ◽  
Author(s):  
Gabriele Gross ◽  
Doris M. Jacobs ◽  
Sonja Peters ◽  
Sam Possemiers ◽  
John van Duynhoven ◽  
...  
Keyword(s):  
Intestinal Microbiota ◽  
Red Wine ◽  
Interindividual Variability ◽  
Grape Juice ◽  
Black Tea ◽  
Wine Grape ◽  
Human Intestinal Microbiota

Comparison of Antioxidant Potentials of Red Wine, White Wine, Grape Juice and Alcohol

1999 ◽  
Vol 15 (4) ◽  
pp. 316-320 ◽  
Author(s):  
İlker Durak ◽  
Aslihan Avci ◽  
Murat Kagmaz ◽  
Serap Buyukkoqak ◽  
M. Y. Burak Simen ◽  
...  
Keyword(s):  
Red Wine ◽  
Grape Juice ◽  
White Wine ◽  
Wine Grape

scholarly journals RED WINE, GRAPE JUICE OR RESVERATROL CONSUMPTION EFFECTS ON LIPID AND GLYCEMIC PROFILE AND HEPATIC MORPHOLOGY OF WISTAR RATS SUBMITTED TO HIGH FAT DIET AND PHYSICAL TRAINING

2017 ◽  
Vol 16 (8) ◽  
Author(s):  
Nina Da Matta Alvarez Pimenta ◽  
Raiza Da Silva Ferreira-Fiochi ◽  
Leticia Monteiro da Fonseca Cardoso ◽  
Bruna Ferreira Mota ◽  
Isabelle Waleska Santos de Medeiros Silva ◽  
...  
Keyword(s):  
Physical Training ◽  
High Fat Diet ◽  
Wistar Rats ◽  
Red Wine ◽  
Grape Juice ◽  
Wine Grape ◽  
High Fat ◽  
Glycemic Profile

Effects of red grape juice polyphenols in NADPH oxidase subunit expression in human neutrophils and mononuclear blood cells

2009 ◽  
Vol 102 (8) ◽  
pp. 1125-1135 ◽  
Author(s):  
Alberto Dávalos ◽  
Gema de la Peña ◽  
Carolina C. Sánchez-Martín ◽  
M. Teresa Guerra ◽  
Begoña Bartolomé ◽  
...  
Keyword(s):  
Nadph Oxidase ◽  
Red Wine ◽  
Grape Juice ◽  
Cell Types ◽  
Human Neutrophils ◽  
Superoxide Anion Production ◽  
Oxidase Subunit ◽  
Subunit Expression ◽  
Red Grape Juice ◽  
Red Grape

The NADPH oxidase enzyme system is the main source of superoxide anions in phagocytic and vascular cells. NADPH oxidase-dependent superoxide generation has been found to be abnormally enhanced in several chronic diseases. Evidence is accumulating that polyphenols may have the potential to improve cardiovascular health, although the mechanism is not fully established. Consumption of concentrated red grape juice, rich in polyphenols, has been recently shown to reduce NADPH oxidase activity in circulating neutrophils from human subjects. In the present work we studied whether red grape juice polyphenols affected NADPH oxidase subunit expression at the transcription level. For this, we used human neutrophils and mononuclear cells from peripheral blood, HL-60-derived neutrophils and the endothelial cell line EA.hy926.Superoxide production was measured with 2′7′-dichlorofluorescein diacetate or lucigenin, mRNA expression by real-time RT-PCR and protein expression by Western blot. Each experiment was performed at least three times. In all cell types tested, red grape juice, dealcoholised red wine and pure polyphenols decreased superoxide anion production. Red grape juice and dealcoholised red wine selectively reduced p47phox, p22phox and gp91phox expression at both mRNA and protein levels, without affecting the expression of p67phox. Pure polyphenols, particularly quercetin, also reduced NADPH oxidase subunit expression, especially p47phox, in all cell types tested. The present results showing that red grape juice polyphenols reduce superoxide anion production provide an alternative mechanism by which consumption of grape derivatives may account for a reduction of oxidative stress associated with cardiovascular and/or inflammatory diseases related to NADPH oxidase superoxide overproduction.

Moderate Red Wine and Grape Juice Consumption Modulates the Hydrolysis of the Adenine Nucleotides and Decreases Platelet Aggregation in Streptozotocin-Induced Diabetic Rats

2012 ◽  
Vol 65 (2) ◽  
pp. 129-143 ◽  
Author(s):  
Roberta Schmatz ◽  
Thaís R. Mann ◽  
Roselia Spanevello ◽  
Michel M. Machado ◽  
Daniela Zanini ◽  
...  
Keyword(s):  
Platelet Aggregation ◽  
Red Wine ◽  
Adenine Nucleotides ◽  
Grape Juice ◽  
Diabetic Rats ◽  
Hydrolysis Of

Guidelines for the Intake of Vegetables and Fruit: the Mediterranean Approach

2001 ◽  
Vol 71 (3) ◽  
pp. 149-153 ◽  
Author(s):  
Antonia Trichopoulou ◽  
Androniki Naska ◽  
Effie Vasilopoulou
Keyword(s):  
Beneficial Effect ◽  
Red Wine ◽  
Vegetable Intake ◽  
Vegetable Consumption ◽  
Scientific Evidence ◽  
Daily Intake ◽  
Black Tea ◽  
Dietary Guidelines ◽  
Food Chemistry ◽  
Flavonoid Content

Various studies have demonstrated that the nutrient and non-nutrient substances present in vegetables and fruit (V&F) are most likely to be responsible for the beneficial effect of the increased V&F consumption. Urged by scientific evidence, current dietary guidelines strongly recommend the consumption of V&F in substantial amounts. In a recent paper (Brit. J. Nutr. 2000; 84, 549-556) V&F availability in 10 European countries was compared with the WHO recommendations (minimum combined V&F intake of about 400 g/day/person), as well as with guidelines of a minimum daily intake of three portions of vegetables (approx. 250 g/person) and two portions of fruit (approx. 150 g/person). All countries, excluding Greece, had a vegetable intake below the recommended minimum. Moreover, in all countries, the percentages of low vegetable consumers were significantly higher than those of low fruit consumers, suggesting that there is considerable room for improvement in the intake of vegetables, an important source of antioxidants. Wild edible greens are among the vegetables commonly consumed in Greece. These greens have a high flavonoid content, which in several cases substantially exceeds the respective values in foods and beverages, such as onions, black tea and red wine (Food Chemistry 2000; 70, 319-323). The high flavonoid content of edible wild greens requires consideration of their role in contemporary diet, as a possible mean for increasing vegetable consumption.

scholarly journals Influence of wine components on pellicle formation by pellicle-forming yeasts

OENO One ◽  
2021 ◽  
Vol 55 (3) ◽  
pp. 363-375
Author(s):  
Fumie Watanabe-Saito ◽  
Youji Nakagawa ◽  
Munekazu Kishimoto ◽  
Masashi Hisamoto ◽  
Tohru Okuda
Keyword(s):  
Red Wine ◽  
Principal Component ◽  
Wine Grape ◽  
Pellicle Formation ◽  
Grape Cultivar ◽  
The Mean ◽  
Almost All ◽  
Mean Concentration ◽  
Muscat Bailey A ◽  
Grape Cultivars

This study aimed to clarify differences in susceptibility to red wine pellicle formation by pellicle-forming yeasts between two wine grape cultivars and to investigate wine components affecting pellicle formation. Twenty wines each of Muscat Bailey A (MBA) and Merlot (MR), the major grape cultivars of Japanese red wine, were used. Pellicle formation occurred more often in MBA wines than in MR wines, and almost all MBA wine surfaces were covered with pellicle after incubation for five days. Principal component analysis revealed the relationships between pellicle formation and the concentrations of ethanol, phenolics and tannins. The mean concentration of tannins in the pellicle MR wines (436 mg/L) was significantly lower than that in the non-pellicle MR wines (660 mg/L). Furthermore, the mean concentration of tannins in MBA wines (139 mg/L) was also significantly lower than that in MR wines (570 mg/L). Wine grape cultivar having a low concentration of tannins may be highly susceptible to pellicle formation by pellicle-forming yeasts during winemaking.

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