Resveratrol requires red wine polyphenols for optimum antioxidant activity

Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced by viticulture methods and vinification techniques, and therefore, conventionally and ecologically produced wines of the same variety do not have the same phenolic profile. Ecological viticulture avoids the use of chemical adjuvants in vineyards in order to minimise their negative influence on the environment, wine, and human health. The phenolic profile and antioxidant activity of wine can also be influenced by additional treatments, such as concentration by reverse osmosis. The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5, and 5.5 MPa) and two temperature regimes (with and without cooling) on the phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that retention of individual phenolic compounds depended on the applied processing parameters, chemical composition of the initial wine, and chemical properties of a compound. Higher pressure and retentate cooling favoured the retention of total polyphenols, flavonoids, and monomeric anthocyanins, compared to the opposite conditions. The same trend was observed for antioxidant activity.

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eNOS Promoter Activation by Red Wine Polyphenols: an Interaction Study

Acta Facultatis Pharmaceuticae Universitatis Comenianae ◽

10.2478/afpuc-2013-0013 ◽

2013 ◽

Vol 60 (1) ◽

pp. 27-33 ◽

Cited By ~ 3

Author(s):

E. Kurin ◽

N. Fakhrudin ◽

M. Nagy

Keyword(s):

Reporter Gene ◽

Red Wine ◽

Interaction Analysis ◽

Mass Action ◽

Luciferase Reporter ◽

Interaction Study ◽

Luciferase Reporter Gene ◽

Gene Assay ◽

Wine Polyphenols ◽

Red Wine Polyphenols

Beneficial effects of red wine polyphenols on cardiovascular health are well known. The aim of our research was an interaction study of four red wine polyphenols – resveratrol (R), quercetin (Q), kaempferol (KF) and isorhamnetin (IR) of their ability to activate endothelial NO synthase (eNOS) promoter when used alone and in equimolar mixtures. To determine their activity, we performed a luciferase reporter gene assay on EA.hy926 cells stably transfected with a luciferase reporter gene construct containing eNOS promoter. The Bradford assay was also performed to account the cytotoxicity and/or the cell number differences. The median effect equation, as an interaction analysis evaluating synergy or antagonism of the combinations was done according to mass-action law principle. Isobolographic method was performed on selected double mixtures and dose reduction index was calculated for all mixtures. All single polyphenols activated eNOS promoter. The EC50 values were in micromolar concentrations ranging from 3.44 μM (R2 = 0.96) for kaempferol to 9.89 μM for isorhamnetin (R2 = 0.94). All mixtures activated eNOS promoter, but their interactions varied from synergy (Q+R, Q+IR+KF, Q+R+KF and Q+R+IR+KF), through additive (R+IR+KF) to antagonistic interaction (R+IR, R+KF, Q+IR, Q+KF, IR+KF and R+Q+IR). In this study, we show for the first time that red wine polyphenols activated eNOS promoter when used alone and in mixtures with different type of interactions.

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Red wine polyphenols do not lower peripheral or central blood pressure in high normal blood pressure and hypertension

American Journal of Hypertension ◽

10.1038/ajh.2012.25 ◽

2012 ◽

Vol 25 (6) ◽

pp. 718-723 ◽

Cited By ~ 28

Author(s):

I. P. G. Botden ◽

R. Draijer ◽

B. E. Westerhof ◽

J. H. W. Rutten ◽

J. G. Langendonk ◽

...

Keyword(s):

Blood Pressure ◽

Red Wine ◽

Normal Blood ◽

Central Blood Pressure ◽

Normal Blood Pressure ◽

Wine Polyphenols ◽

Red Wine Polyphenols

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Red wine polyphenols prevent cardiovascular alterations in L-NAME-induced hypertension

Journal of Hypertension ◽

10.1097/01.hjh.0000133734.32125.c7 ◽

2004 ◽

Vol 22 (8) ◽

pp. 1551-1559 ◽

Cited By ~ 71

Author(s):

Olga Pech??nov?? ◽

Iveta Bern??tov?? ◽

Pavel Bab??l ◽

M Carmen Mart??nez ◽

Sona Kysel?? ◽

...

Keyword(s):

Red Wine ◽

Induced Hypertension ◽

Wine Polyphenols ◽

Red Wine Polyphenols

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Proteomic analysis of Saccharomyces cerevisiae to study the effects of red wine polyphenols on oxidative stress

Journal of Food Science and Technology ◽

10.1007/s13197-019-03883-7 ◽

2019 ◽

Vol 56 (9) ◽

pp. 4129-4138

Author(s):

Mariana S. Lingua ◽

Ricardo M. Neme Tauil ◽

Carlos Batthyány ◽

Daniel A. Wunderlin ◽

María V. Baroni

Keyword(s):

Oxidative Stress ◽

Saccharomyces Cerevisiae ◽

Proteomic Analysis ◽

Red Wine ◽

Wine Polyphenols ◽

Red Wine Polyphenols

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Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability

Colloids and Interfaces ◽

10.3390/colloids3030059 ◽

2019 ◽

Vol 3 (3) ◽

pp. 59 ◽

Cited By ~ 4

Author(s):

Cinelli ◽

Sbrocchi ◽

Iacovino ◽

Ambrosone ◽

Ceglie ◽

...

Keyword(s):

Antioxidant Activity ◽

Olive Oil ◽

Red Wine ◽

Classical Method ◽

Produce Water ◽

Dry Extract ◽

Wine Polyphenols ◽

Oil Emulsions ◽

The Right ◽

Religious Reasons

The benefits associated with the consumption of red wine due to its rich pool of phenolic compounds are well-recognized, thanks to the antioxidant activity related to these kinds of molecules. However, wine drinking should be done in moderation, or is forbidden for some populations for ethnic or religious reasons. One way to still enjoy the advantages of red wine is to use its dry extract. In order to test the ability of the red wine dry extract to reveal its antioxidant activity, it was solubilized in water to produce water-in-oil (W/O) emulsions based on olive oil. After the selection of the right emulsion composition, kinetics of oil oxidation were carried out in oil and emulsions in the presence of an increasing amount of red wine extract, whose presence influenced the rate of oxidation by slowing it down. This behavior was confirmed by monitoring the oxidation reaction in two ways; i.e., with the classical method that consists of the determination of the peroxide value, and with an accelerated test making use of 2,2′-azobis(2,4-dimethylvaleronitrile) (AMVN) and diphenyl1-pyrenylphosphine (DPPP). The first is a molecule that triggers the reaction at 40 °C, and the other is a molecule that by reacting with hydroperoxides becomes fluorescent (DPPP=O). Moreover, by comparing the emulsion structures observed by optical microscopy, no differences in the size of the dispersed aqueous phase were detected with the increase of the wine dry extract, which is an aspect that confirmed that the antioxidant activity was directly proportional to the wine extract concentration, and thus to the phenolic content.

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