3.P.20 Antioxidant activity of red wine polyphenols in vivo

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.

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Resveratrol requires red wine polyphenols for optimum antioxidant activity

The journal of nutrition health & aging ◽

10.1007/s12603-015-0611-z ◽

2015 ◽

Vol 20 (5) ◽

pp. 540-545 ◽

Cited By ~ 15

Author(s):

Gabriella Cavallini ◽

Sara Straniero ◽

A. Donati ◽

E. Bergamini

Keyword(s):

Antioxidant Activity ◽

Red Wine ◽

Wine Polyphenols ◽

Red Wine Polyphenols

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Apoptotic effect of red wine polyphenols on human colon cancer SNU-C4 cells

Food and Chemical Toxicology ◽

10.1016/j.fct.2005.08.031 ◽

2006 ◽

Vol 44 (6) ◽

pp. 898-902 ◽

Cited By ~ 52

Author(s):

M.-J. Kim ◽

Y.-J. Kim ◽

H.-J. Park ◽

J.-H. Chung ◽

K.-H. Leem ◽

...

Keyword(s):

Colon Cancer ◽

Red Wine ◽

Human Colon ◽

Human Colon Cancer ◽

Apoptotic Effect ◽

Wine Polyphenols ◽

Red Wine Polyphenols

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Endothelium-derived contracting factors mediate the Ang II-induced endothelial dysfunction in the rat aorta: preventive effect of red wine polyphenols

Pflügers Archiv - European Journal of Physiology ◽

10.1007/s00424-009-0759-7 ◽

2009 ◽

Vol 459 (5) ◽

pp. 671-679 ◽

Cited By ~ 37

Author(s):

Modou O. Kane ◽

Nelly Etienne-Selloum ◽

Soccoro V. F. Madeira ◽

Mamadou Sarr ◽

Allison Walter ◽

...

Keyword(s):

Endothelial Dysfunction ◽

Red Wine ◽

Rat Aorta ◽

Ang Ii ◽

Preventive Effect ◽

Wine Polyphenols ◽

Red Wine Polyphenols

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Influence of Reverse Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine

Membranes ◽

10.3390/membranes12010076 ◽

2022 ◽

Vol 12 (1) ◽

pp. 76

Author(s):

Ivana Ivić ◽

Mirela Kopjar ◽

Ivana Buljeta ◽

Dubravko Pichler ◽

Josip Mesić ◽

...

Keyword(s):

Antioxidant Activity ◽

Reverse Osmosis ◽

Red Wine ◽

Chemical Properties ◽

Processing Parameters ◽

Negative Influence ◽

Operating Conditions ◽

Cabernet Sauvignon ◽

Phenolic Profile ◽

Wine Polyphenols

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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