scholarly journals Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 780 ◽  
Author(s):  
Nikola Gligorijević ◽  
Mirjana Radomirović ◽  
Andreja Rajković ◽  
Olgica Nedić ◽  
Tanja Ćirković Veličković
Keyword(s):  
Red Wine ◽  
Food Additive ◽  
Masking Effect ◽  
Aqueous Environment ◽  
Antioxidative Effect ◽  
Direct Role ◽  
Beneficial Effects ◽  
Coagulation Process ◽  
Main Protein ◽  
French Paradox

The French paradox describes a lower incidence of cardiovascular problems despite a high intake of saturated fats. This phenomenon was associated with higher consumption of red wine, as it was later discovered that the presence of antioxidants, including resveratrol, have beneficial effects. We hypothesized that resveratrol may have a more direct role in protection from harmful oxidation, presumably through binding to important proteins of the blood coagulation process. Spectrofluorimetry demonstrated that resveratrol is capable of binding to fibrinogen, the main protein in the coagulation process, which is also important as a food additive. Various spectroscopic methods determined that binding does not cause fibrinogen unfolding or destabilization since protein melting temperature remains unchanged. A mutually protective effect against the free radical-induced oxidation of polyphenol and fibrinogen was found. The presence of fibrinogen caused only a negligible masking effect of the antioxidative abilities of resveratrol, measured by a reduction of hexacyanoferrate (III), while greatly increasing its solubility in an aqueous environment, thus increasing its potential bioavailability. Due to its interaction with fibrinogen, resveratrol may serve as an antioxidant at the site of injury. The antioxidative effect of resveratrol may also protect and thus keep the desired characteristics of fibrinogen during the application of this protein as a food additive.

scholarly journals Multifaceted Approach to Resveratrol Bioactivity: Focus on Antioxidant Action, Cell Signaling and Safety

2010 ◽  
Vol 3 (2) ◽  
pp. 86-100 ◽  
Author(s):  
Peter Kovacic ◽  
Ratnasamy Somanathan
Keyword(s):  
Cell Signaling ◽  
Red Wine ◽  
Wide Spectrum ◽  
Physiological Activity ◽  
Protective Agent ◽  
Multifaceted Approach ◽  
Beneficial Effects ◽  
Naturally Occurring ◽  
The Central Nervous System ◽  
Future Work

Resveratrol (RVT) is a naturally occurring trihydroxy stilbene that displays a wide spectrum of physiological activity. Its ability to behave therapeutically as a component of red wine has attracted wide attention. The phenol acts as a protective agent involving various body constituents. Most attention has been given to beneficial effects in insults involving cancer, aging, cardiovascular system, inflammation and the central nervous system. One of the principal modes of action appears to be as antioxidant. Other mechanistic pathways entail cell signaling, apoptosis and gene expression. There is an intriguing dichotomy in relation to pro-oxidant property. Also discussed are metabolism, receptor binding, rationale for safety and suggestions for future work. This is the first comprehensive review of RVT based on a broad, unifying mechanism.

scholarly journals Are all wines made from various grape varieties beneficial in the prevention of myocardial infarction and stroke?

2021 ◽  
Vol 7 (2) ◽  
pp. FSO649
Author(s):  
Masahiro Iwasaki ◽  
Masahiro Murakami ◽  
Yoshinobu Ijiri ◽  
Muneshige Shimizu ◽  
Junichiro Yamamoto
Keyword(s):  
Fruits And Vegetables ◽  
Red Wine ◽  
Animal Experiments ◽  
Epidemiologic Studies ◽  
Antithrombotic Effect ◽  
Antithrombotic Activity ◽  
Cast Doubt ◽  
Red Grape ◽  
Grape Varieties ◽  
French Paradox

Aim: Epidemiologic studies support the assumption (French paradox hypothesis) that drinking red wine is beneficial in the prevention of cardiovascular diseases. Our recent works however cast doubt on such claim. Earlier we have shown that the antithrombotic activity of various fruits and vegetables mainly depends on their varieties. For this reason, several varieties of red and white grapes were tested for antithrombotic effect in animal experiments. Results: Antithrombotic effect of 45 red and white grape varieties were assessed in the present study. Out of the 45, one red grape variety showed antithrombotic effect, while the majority of red and white grape varieties enhanced thrombosis. Conclusion: Most red and white grape varieties enhanced thrombotic activity of blood.

scholarly journals Technological and nutritional aspects of milk chocolate enriched with grape pomace products

2020 ◽  
Author(s):  
Siegfried Bolenz ◽  
Laura Glöde
Keyword(s):  
Dry Matter ◽  
Red Wine ◽  
Saturated Fat ◽  
Grape Pomace ◽  
Total Phenol Content ◽  
Flow Properties ◽  
High Intake ◽  
Milk Chocolate ◽  
The Impact ◽  
French Paradox

AbstractThe French paradox is the observation of low heart disease death rates despite high intake of cholesterol and saturated fat, possibly related to the consumption of red wine containing polyphenols. Those are also found in pomace and affect health as radical catchers inhibiting cancer, inflammations and arteriosclerosis. European cocoa regulation allows incorporating up to 40% of added foodstuffs into chocolate, so grape pomace can be used. Cocoa itself is known as a very good source of phenolic compounds, and consequently dark chocolate is considered to have similar health benefits as red wine. Milk chocolates contain only little fat-free cocoa dry matter; therefore, grape pomace is considered most beneficial here. Entire pomace or flour from seeds have been tested to evaluate technical aspects as well as the impact on chocolate properties like particle size distribution, flow properties, total phenol content, antioxidative capacity and sensory perception. Initial trials revealed that additional drying and also pre-grinding was necessary before pomace can be used as an ingredient. Various samples were produced by the coarse conching process, which uses a ball mill for size reduction below 30 µm. A difficulty arises when some tough particles slip through without being properly ground; D99-values can be used to better control this issue. Grape pomace contains almost as many polyphenols as cocoa liquor, so it can serve as a substitute. Its content and thus quality depends on gentle drying. Finally, adding, e.g., just 3.5% was able to significantly increase the polyphenol contents of milk chocolate.

scholarly journals Generation of the Antioxidant Hydroxytyrosol from Tyrosol Present in Beer in a Randomized Clinical Trial (P06-003-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Anna Boronat ◽  
Natalia Soldevila-Domenech ◽  
Julián Andrés Mateus ◽  
Patrícia Díaz ◽  
Marta Pérez ◽  
...  
Keyword(s):  
Clinical Trial ◽  
Randomized Clinical Trial ◽  
Red Wine ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Beneficial Effects ◽  
Funding Sources ◽  
Beer Consumption ◽  
Alcohol Dose ◽  
Lager Beer

Abstract Objectives Hydroxytyrosol (HT) has been associated to health beneficial effects of extra virgin olive oil. Red wine is an indirect source of HT as it contains its precursor tyrosol (TYR), which is endogenously converted into HT. Beer is another source of TYR, which is originated during the fermentation as a secondary a metabolite of the amino acid tyrosine. The present work shows the first clinical study aimed at assessing the endogenous formation of HT following beer consumption. Methods Cross-over randomized clinical trial in healthy volunteers administered 250 mL of a dark beer (3.5 mg of TYR and 17.0 g alcohol), 250 mL of a lager beer (2.3 mg of TYR and 9.0 g alcohol), 250 mL of a non-alcoholic beer (1.4 mg of TYR and 0 g alcohol), and finally 150 mL of red wine (3.7 mg of TYR and 16.8 g alcohol). Urinary recovery of TYR and HT metabolites was quantified by LC/MS-MS. Results Results confirm that TYR present in beer is absorbed and endogenously converted into HT after its consumption (Figure 1). Nevertheless, the highest recovery was observed after red wine. Dark beer administration, which TYR and alcohol doses were equal to red wine, presented lower levels of TYR absorbed and hence, lower levels of HT generated. Lager and non-alcoholic beer presented dose-response absorption of TYR, but not an HT generation. Conclusions The present study is the first demonstrating that TYR present in beer is absorbed and endogenously biotransformed into HT in humans. HT generation is not TYR and alcohol dose-dependent and, is globally lower than following red wine, suggesting that other factors such as gas or other phenols could interfere in TYR bioavailability. Interestingly, HT recoveries after non-alcoholic beer are similar to those observed after alcoholic ones, limiting alcohol intake and the health and social problems associated to alcohol abuse. These findings could be relevant to understand the health effects associated to beer consumption. Funding Sources AB is recipient of a fellowship from ISCIII (PFIS), NS is recipient of a fellowship from Centro de Información Cerveza y Salud (Beca Manuel Oya) and CIBEROBN. Supporting Tables, Images and/or Graphs

scholarly journals Synthesis of Piceatannol, an Oxygenated Analog of Resveratrol

2016 ◽  
Vol 11 (7) ◽  
pp. 1934578X1601100
Author(s):  
Takuya Tashiro ◽  
Shinobu Honzawa ◽  
Takumichi Sugihara
Keyword(s):  
Anticancer Activity ◽  
Red Wine ◽  
Coupling Reaction ◽  
Cross Coupling ◽  
Beneficial Effects ◽  
Naturally Occurring ◽  
Cross Coupling Reaction ◽  
Trans Stilbene ◽  
Acid Catalyzed

Piceatannol (3,3′,4,5′-tetrahydroxy- trans-stilbene, 2), an oxygenated analog of resveratrol (1), was synthesized. It is one of the naturally occurring polyphenolic stilbenoids contained in red wine, and possesses many kinds of beneficial effects such as anticancer activity. The trans-stilbene skeleton of 2 was constructed by Pd-catalyzed Suzuki-Miyaura cross coupling reaction of triflate 8 with ( E)-alkenylboronoate 13. The key intermediate 13 was prepared diastereoselectively by acid-catalyzed hydroboration of pinacolborane 12 to alkyne 11.

scholarly journals Moderate Red Wine Consumption and Cardiovascular Disease Risk: Beyond the “French Paradox”

2010 ◽  
Vol 36 (01) ◽  
pp. 059-070 ◽  
Author(s):  
Giuseppe Lippi ◽  
Massimo Franchini ◽  
Emmanuel Favaloro ◽  
Giovanni Targher
Keyword(s):  
Cardiovascular Disease ◽  
Red Wine ◽  
Disease Risk ◽  
Cardiovascular Disease Risk ◽  
Wine Consumption ◽  
French Paradox

scholarly journals Thermally Denatured BSA, a Surrogate Additive to Replace BSA in Buffers for High-Throughput Screening

2010 ◽  
Vol 15 (10) ◽  
pp. 1281-1286 ◽  
Author(s):  
Imanol Peña ◽  
Juan Manuel Domínguez
Keyword(s):  
High Throughput ◽  
High Throughput Screening ◽  
Negative Impact ◽  
Specific Binding ◽  
Resonance Energy Transfer ◽  
Resonance Energy ◽  
Masking Effect ◽  
Binding Properties ◽  
Time Resolved ◽  
Beneficial Effects

The use of thermally denatured bovine serum albumin (tdBSA) as an additive in high-throughput screening (HTS) buffers has been studied with the aim of finding a surrogate to native albumin devoid of its inconveniences, in particular its compound masking effect. The presence of aggregates in the thermally denatured material did not have any negative impact on common readout technologies used in HTS such as fluorescence intensity (FLINT), fluorescence polarization, time-resolved fluorescence resonance energy transfer (TR-FRET) and luminescence. tdBSA rendered the same beneficial effects as native albumin in several assays or even improved its performance due to the lack of specific binding properties. Although tdBSA still binds compounds nonspecifically as any other protein does, it mitigates the compound masking effect observed with native albumin and can be postulated as a convenient surrogate to BSA for HTS purposes.

scholarly journals The Fluid Aspect of the Mediterranean Diet in the Prevention and Management of Cardiovascular Disease and Diabetes: The Role of Polyphenol Content in Moderate Consumption of Wine and Olive Oil

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2833 ◽  
Author(s):  
Paola Ditano-Vázquez ◽  
José David Torres-Peña ◽  
Francisco Galeano-Valle ◽  
Ana Isabel Pérez-Caballero ◽  
Pablo Demelo-Rodríguez ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Red Wine ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Atheromatous Plaque ◽  
Beneficial Effects ◽  
Wine Polyphenols ◽  
The Mediterranean

A growing interest has emerged in the beneficial effects of plant-based diets for the prevention of cardiovascular disease, diabetes and obesity. The Mediterranean diet, one of the most widely evaluated dietary patterns in scientific literature, includes in its nutrients two fluid foods: olive oil, as the main source of fats, and a low-to-moderate consumption of wine, mainly red, particularly during meals. Current mechanisms underlying the beneficial effects of the Mediterranean diet include a reduction in inflammatory and oxidative stress markers, improvement in lipid profile, insulin sensitivity and endothelial function, as well as antithrombotic properties. Most of these effects are attributable to bioactive ingredients including polyphenols, mono- and poly-unsaturated fatty acids. Polyphenols are a heterogeneous group of phytochemicals containing phenol rings. The principal classes of red wine polyphenols include flavonols (quercetin and myricetin), flavanols (catechin and epicatechin), anthocyanin and stilbenes (resveratrol). Olive oil has at least 30 phenolic compounds. Among them, the main are simple phenols (tyrosol and hydroxytyrosol), secoroids and lignans. The present narrative review focuses on phenols, part of red wine and virgin olive oil, discussing the evidence of their effects on lipids, blood pressure, atheromatous plaque and glucose metabolism.

scholarly journals Effects of Some Common Food Constituents on Cardiovascular Disease

2011 ◽  
Vol 2011 ◽  
pp. 1-16 ◽  
Author(s):  
Yaling Yang ◽  
Sze Wa Chan ◽  
Miao Hu ◽  
Richard Walden ◽  
Brian Tomlinson
Keyword(s):  
Observational Studies ◽  
Red Wine ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Beneficial Effects ◽  
Myocardial Infraction ◽  
All Cause Mortality ◽  
Potential Benefits ◽  
Cocoa Tea

Cardiovascular diseases are the major cause of morbidity and mortality worldwide, and there is considerable interest in the role of dietary constituents and supplements in the prevention and treatment of these disorders. We reviewed the major publications related to potential effects on cardiovascular risk factors and outcomes of some common dietary constituents: carotenoids, flavonoid-rich cocoa, tea, red wine and grapes, coffee, omega-3 fatty acids, and garlic. Increased intake of some of these has been associated with reduced all-cause mortality or reduced incidence of myocardial infraction, stroke, and hypertension. However, although the evidence from observational studies is supportive of beneficial effects for most of these foodstuffs taken as part of the diet, potential benefits from the use of supplements derived from these natural products remain largely inconclusive.

Sign in / Sign up

Export Citation Format

Share Document