In vitro action of 2.2’-azobis-2 amidinopropan dihydrochloride,red wine polyphenols, resveratrol and catechin on anion permeability for chloride in human red blood cell

2014 ◽  
Vol 4 (2) ◽  
pp. 13-17
Author(s):  
Giuseppe Gallo ◽  
Guglielmo Martino
Keyword(s):  
Blood Cell ◽  
Red Blood Cell ◽  
Red Wine ◽  
Anion Permeability ◽  
Wine Polyphenols ◽  
Red Wine Polyphenols

Red-wine Polyphenols and Inhibition of Platelet Aggregation: Possible Mechanisms, and Potential Use in Health Promotion and Disease Prevention

1998 ◽  
Vol 26 (4) ◽  
pp. 171-180 ◽  
Author(s):  
M J Halpern ◽  
A-L Dahlgren ◽  
I Laakso ◽  
T Seppänen-Laakso ◽  
J Dahlgren ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Platelet Aggregation ◽  
Red Wine ◽  
Connective Tissues ◽  
Inhibition Of Platelet Aggregation ◽  
Clinical Investigations ◽  
Wine Polyphenols ◽  
Red Wine Polyphenols ◽  
Potential Use

An extract from red-wine grape fermentation, ANOX® has been developed as a source of red-wine polyphenols, which are thought to inhibit several of the pathogenic pathways that lead to cardiovascular disease. New data indicate that this extract has a significantly greater effect than either red wine or red-wine powder on the inhibition of platelet aggregation in vitro. Based on this data, about 300–500 mg of the extract is equivalent to the daily dose of red-wine polyphenols that appears to protect against cardiovascular disease. The possible synergistic effect of red-wine polyphenols with vitamin C, their vasorelaxing activity and their possible role in preventing over-crosslinking of connective tissues (premature ageing) are considered. The extract contains standardized amounts of the whole spectrum of polyphenolic compounds found in red wine and may provide a valuable reference substance in clinical investigations of the physiological actions of plant polyphenols; its potential use in functional nutrition and preventive medicine is also discussed.

scholarly journals Wine polyphenols and promotion of cardiac health

2004 ◽  
Vol 17 (1) ◽  
pp. 111-130 ◽  
Author(s):  
Karen A. Cooper ◽  
Mridula Chopra ◽  
David I. Thurnham
Keyword(s):  
Red Wine ◽  
Plasma Lipids ◽  
Present Review ◽  
Wine Consumption ◽  
Cardiac Health ◽  
Wine Polyphenols ◽  
Red Wine Polyphenols ◽  
The Uk

Wine polyphenols are considered to have beneficial effects on CHD and atherosclerosis. The consumption of red wine is high in Italy and France, approximately four times greater than that in the UK. This disparity in red wine consumption is thought to be the reason for the ‘French paradox’, where France was shown to have a coronary mortality rate close to that of China or Japan despite saturated fat intakes and cholesterol levels similar to the UK and USA. In the present review, we discuss the effects of wine and some of its polyphenol constituents on early pathological indicators of CHD such as plasma lipids, the endothelium and vasculature, platelets and serum antioxidant activity. The review also examines whether the polyphenols or the alcohol in wine is responsible for the effects on markers of heart disease. The present review concludes that red wine polyphenols have little effect on plasma lipid concentrations but wine consumption appears to reduce the susceptibility of LDL to oxidation and increase serum antioxidant capacity. However, these effects do depend on the amount of wine and period of supplementation. Authors who have examined specific polyphenols suggest that some phenolics appear to have endothelium-dependent vaso-relaxing abilities and some a positive effect on NO concentrations. Red wine phenolics also have an inhibitory effect on platelet aggregation, and individual phenolics also have a similar effectin vitro, although it should be noted that there are often discrepancies as large as ten-fold between the concentrations of polyphenolics testedin vitroand their measured levelsin vivo. Evidence suggests that alcohol has a positive synergistic effect with wine polyphenols on some atherosclerotic risk factors. Thus evidence that wine drinking is beneficial for cardiac health continues to accumulate but more research is required to understand fully and exactly the functions of red wine polyphenols.

scholarly journals In Vitro and In Silico Interaction Studies with Red Wine Polyphenols against Different Proteins from Human Serum

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6686
Author(s):  
Raja Mohamed Beema Shafreen ◽  
Selvaraj Alagu Lakshmi ◽  
Shunmugiah Karutha Pandian ◽  
Young-Mo Kim ◽  
Joseph Deutsch ◽  
...  
Keyword(s):  
Red Wine ◽  
Serum Proteins ◽  
Binding Mode ◽  
Clinical Settings ◽  
Red Wines ◽  
Drug Candidates ◽  
Different Types ◽  
Wine Polyphenols ◽  
Red Wine Polyphenols

Previous reports have shown that consumption of wine has several health benefits; however, there are different types of wine. In the present study, red wines were investigated for their compositions of active ingredients. The interaction of each component in terms of its binding mode with different serum proteins was unraveled, and the components were implicated as drug candidates in clinical settings. Overall, the study indicates that red wines have a composition of flavonoids, non-flavonoids, and phenolic acids that can interact with the key regions of proteins to enhance their biological activity. Among them, rutin, resveratrol, and tannic acid have shown good binding affinity and possess beneficial properties that can enhance their role in clinical applications.

Investigation of the Free and Total Thyroxine-binding Capacity of Plasma Proteins in Thyroid Disorders

1971 ◽  
Vol 10 (04) ◽  
pp. 299-304
Author(s):  
József Takó ◽  
János Fischer ◽  
Jusztina Juhász ◽  
Ilona Sztraka ◽  
István Kapus ◽  
...  
Keyword(s):  
Blood Cell ◽  
Thyroid Function ◽  
Oral Contraceptives ◽  
Red Blood Cell ◽  
Plasma Proteins ◽  
Binding Capacity ◽  
Thyroid Disorders ◽  
Thyroid Function Tests ◽  
Total Thyroxine

SummaryThe results of thyroid function tests have been compared with data on the thyroxine-binding capacity of plasma proteins in hyper-, hypo- and euthyroid cases, the latter including women taking oral contraceptives (Infecundin). It was found that there exists a significant correlation of exponential nature between the in vitro red blood cell 125I-triiodothyronine uptake (RCU) and the free thyroxine-binding capacity of the thyroxine-inding globulin (TBG).

Patents on Red Blood Cell Manufacturing In Vitro

2011 ◽  
Vol 1 (2) ◽  
pp. 173-181
Author(s):  
Laurence Guyonneau-Harmand ◽  
Luc Douay
Keyword(s):  
Blood Cell ◽  
Red Blood Cell ◽  
Cell Manufacturing

In vitro effects of temperature on red blood cell deformability and membrane stability in human and various vertebrate species

2021 ◽  
pp. 1-10
Author(s):  
Adam Attila Matrai ◽  
Gabor Varga ◽  
Bence Tanczos ◽  
Barbara Barath ◽  
Adam Varga ◽  
...  
Keyword(s):  
Blood Cell ◽  
Red Blood Cell ◽  
Whole Blood ◽  
Mechanical Stability ◽  
Cell Deformability ◽  
Blood Samples ◽  
Effects Of Temperature ◽  
The Way ◽  
Rbc Deformability

BACKGROUND: The effects of temperature on micro-rheological variables have not been completely revealed yet. OBJECTIVE: To investigate micro-rheological effects of heat treatment in human, rat, dog, and porcine blood samples. METHODS: Red blood cell (RBC) - buffer suspensions were prepared and immersed in a 37, 40, and 43°C heat-controlled water bath for 10 minutes. Deformability, as well as mechanical stability of RBCs were measured in ektacytometer. These tests were also examined in whole blood samples at various temperatures, gradually between 37 and 45°C in the ektacytometer. RESULTS: RBC deformability significantly worsened in the samples treated at 40 and 43°C degrees, more expressed in human, porcine, rat, and in smaller degree in canine samples. The way of heating (incubation vs. ektacytometer temperation) and the composition of the sample (RBC-PBS suspension or whole blood) resulted in the different magnitude of RBC deformability deterioration. Heating affected RBC membrane (mechanical) stability, showing controversial alterations. CONCLUSION: Significant changes occur in RBC deformability by increasing temperature, showing inter-species differences. The magnitude of alterations is depending on the way of heating and the composition of the sample. The results may contribute to better understanding the micro-rheological deterioration in hyperthermia or fever.

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