Antioxidant compounds in red wine -
Absorbance of calibrators and samples was then read at nm in a spectrophotometer Biorad. Absorbance values for calibrators were then used to construct a calibration curve and the equation for calibration curve was then used to calculate the concentration of MDA in all samples.
Serum total antioxidant status TAS was determined for a quantitative assessment of in vivo antioxidant status using a commercially available kit Randox based on the trolox equivalent antioxidant capacity method of Miller [ 20 ] following the manufactures instructions.
Blood was collected via venipuncture using serum separator tubes, stored at 4°C and serum separated within 2 hrs. Serum samples were then stored at °C awaiting further analysis. All samples were then assayed for TAS as a batch.
This involved mixing 20 μL calibrator 6-hydroxy-2,5,7,8-tetramethylchromancarboxylic acid 1. Initial absorbance was then read at nm in a spectrophotometer Biorad.
Final absorbance was then read at nm. The change in absorbance value for samples relative to the change in absorbance of the calibrator was then to calculate the TAS in all samples.
The total antioxidant status of the red wine Cabernet Sauvignon used in this study was also measured using the same assay. Serum glucose was determined using a commercial glucose oxidase reagent and standard Thermo Electron Corporation.
This involved mixing 3 μL of calibrator or sample with μL of glucose oxidase reagent and incubating at 37°C for 5 min.
The absorbance value of samples relative to the absorbance of the calibrator was then to calculate the glucose level in all samples. Plasma triglycerides were determined using commercially available colorimetric kit Thermo Electron Corporation. This involved mixing 6 μL of calibrator or sample with μL of triglyceride reagent and incubating at 37°C for 3 min.
The absorbance value of samples relative to the absorbance of the calibrator was then to calculate the triglyceride level in all samples. Total cholesterol was determined using commercially available colorimetric kit Thermo Electron Corporation.
This involved mixing 6 μL of calibrator or sample with μL of cholesterol reagent and incubating at 37°C for 3 min.
The absorbance value of samples relative to the absorbance of the calibrator was then to calculate the cholesterol level in all samples.
HDL cholesterol was determined using commercially available colorimetric kit Thermo Electron Corporation. This involved mixing 4 μL of calibrator or sample with μL of HDL reagent 1 and incubating at 37°C for 5 min.
After which μL of HDL reagent 2 was added to calibrator and sample and incubated at 37°C for 3 min. LDL cholesterol, a risk factor for cardiovascular disease, was calculated by subtracting HDL cholesterol values, a negative risk factor for cardiovascular disease, from total cholesterol.
Statistical analysis was performed using the SPSS statistical package version All data were distributed normally and expressed as mean ± standard error of the mean SEM. Data from young and older individuals were analyzed using a three way ANOVA to determine the effect of wine consumption within the young or old group, any difference between young and old groups and any difference between pre samples with the young or old group.
Due to the cross over design of the study any difference between are not included in the analysis s the primary focus of the research was to determine the effect of red wine consumption. Whole blood glutathione was measured as it is an important circulating antioxidant.
No significant changes in GSH level were observed in young and older groups without red wine. Blood glutathione. Bars represent mean ± SEM of blood GSH values pre and post two weeks of red wine consumption or abstinence. YA, young abstinence; YW, young wine; OA, older abstinence; OW older wine.
Plasma malondialdehyde was measured as a biomarker of lipid peroxidation. No significant changes in MDA level were observed in young and older groups without red wine.
Plasma malondialdehyde. Bars represent mean ± SEM of plasma MDA values pre and post two weeks of red wine consumption or abstinence. Serum total antioxidant status was calculated for samples from each study group. These changes correspond to the changes in GSH and MDA with red wine consumption for both young and older groups.
The total antioxidant status of the red wine consumed by all treatment subjects in this study contained 1. Serum total antioxidant status. Bars represent mean ± SEM of serum TAS pre and post two weeks of red wine consumption or abstinence.
Similarly there were no differences in serum glucose concentrations between pre and post samples for both young and older control and treatment groups Table 2. Plasma lipid profiles for each study group were examined through the determination of plasma cholesterol, plasma triglycerides, plasma HDL-cholesterol and plasma LDL-cholesterol values.
No statistical significance was found for any of the blood lipid profiles within each study group Table 2. The results of these experiments show that moderate consumption of red wine significantly altered redox balance in the circulation of both young and old individuals.
Red wine consumption increased serum antioxidant capacity and decreased concentrations of plasma malondialdehyde and whole blood glutathione in both age groups.
In contrast, concentrations of malondialdehyde, glutathione, and total antioxidant capacity were significantly different between young and old control groups.
Old subjects had greater concentrations of whole blood glutathione and lower concentrations of plasma malondialdehyde when compared to young subjects.
Furthermore, total antioxidant capacity in serum was lower in the old group when compared to the young group. Red wine consumption did not significantly alter plasma lipid profiles and there were no significant differences between young and old individuals.
Oxidative stress is the consequence of an imbalance of oxidants and antioxidants. Studies show that a high consumption of antioxidants can decrease levels of oxidative stress and decrease the incidence of CVD [ 14 ]. In the current study TAS increased after red wine consumption these results strongly suggest that in the presence of red wine consumption, total antioxidant status has the ability to increase significantly.
Our results are also shared in a study by Fernandez-Pachon and colleagues [ 21 ], who eluded that antioxidant values determined before wine intake were statistically different from those measured 30 minutes after consumption.
Our study however, extends beyond Fernandez-Pachon's by advocating that the consistent consumption of wine may offer the ability to significantly enhance total antioxidant status over a longer period.
This sustained elevation of TAS further confirms that the lower incidence of CVD in populations who consume red wine on a regular basis [ 14 ] is due to an increase in circulating oxidative protection.
In addition it also suggests that a lifetime of red wine consumption is not needed to achieve a sustained increase in circulating oxidative protection, two weeks is long enough to boost TAS.
To further determine the extent of positive effects associated with and increase in TAS we measured MDA, as a biomarker of lipid peroxidation and found that there were significant reductions in MDA after red wine consumption for both young and older volunteers.
This suggests that the consumption of red wine was also effective in protecting circulating lipid systems from oxidative damage in young and older volunteers. Whereas, young and older groups experienced no changes in MDA values without red wine.
These results indicate that MDA as a marker of circulating lipid oxidation was significantly reduced, thereby representing a significant reduction in lipid peroxidation in participants who consumed the red wine.
Moreover, our results suggest that the antioxidant effect of dietary red wine on plasma lipid peroxidation could be related to the elevation of polyphenol concentration in plasma. Interestingly, the young group had higher levels of MDA compared with the older group prior to red wine consumption.
This was an unexpected result, as theoretically it is believed that oxidative damage such as lipid peroxidation increases with age [ 23 ]. In addition to measuring TAS and MDA in the current study the levels of whole blood GSH were measured and it was found that red wine consumption decreased GSH in young and older volunteers.
However, there were no significant reductions in GSH levels in the absence of red wine. This would suggest, that a reduction in GSH might be due to it being down regulated as a result of the increased level antioxidants derived from red wine eliminating additional reactive oxygen species.
It was expected and consequently demonstrated in this study, that the older population groups have a higher resting GSH content compared with their younger counterparts. This data may be interpreted with respect to the free-radical theory of ageing, in which endogenous oxidative damage occurs at higher frequencies with older age [ 24 ].
Data from Fenech et al [ 25 ] showed that the protective effects against DNA damage could not be readily explained by the phenolic content of the red wine, however, in a subsequent study by Greenrod et al [ 18 ] their data suggested that the non-alcoholic fraction of red wine protects DNA from oxidative damage, however, this effect is not solemnly explained by the antioxidant catechin.
No significant difference in age and BMI between young or old volunteers was observed before or after red wine consumption. This data indicates that potential changes in BMI had no influence on interpretation of the data.
As the results of this present study indicate, no significant changes in plasma cholesterol, triglycerides, HDL-cholesterol, LDL-cholesterol and serum glucose were evidenced before and after red wine consumption Table 2. Our data provides evidence that corresponds to research by Akcay and colleagues [ 26 ] whose findings suggest there is no significant difference in LDL blood levels with respect to the consumption of a cabernet sauvignon red wine.
From our data, relationships may be draw with respect to the consumption of red wine. We found that both young and older volunteers demonstrated significant decreases in GSH and MDA and this was proportional to the serum increases in total antioxidant status.
This finding is important with respect to the long-term implications of red wine consumption. It suggests that the consistent consumption of red wine may confer prolonged oxidative protection, as opposed to conflicting research, which suggests plasma polyphenols only peak at 3 hours post consumption [ 21 ].
Our study controlled for these factors, where participants abstained from consuming any alternative alcoholic sources, grapes or grape products during the course of the study, as well as all blood samples were taken after 12—14 hrs fasting.
Our findings shed further light on the nature of the beneficial effects of red wine consumption and gives supporting evidence for the recommendation that red wine provides protective effects for CVD. Also, drinking pattern and not just the total amount of red wine consumed is important in the association between intake and protection.
In conclusion red wine consumption decreases oxidative stress and enhances total antioxidant capacity in the circulation. This decrease in oxidative stress and increase in total antioxidant capacity in circulation is important as the opposite set of circumstances has been implicated in the pathogenesis of CVD.
The results produced from this study suggest that the potent antioxidant properties provided by red wine and potential protection from developing CVD highlight the relationship between red wine consumption and health.
Morton LW, Abu-Amsha Caccetta R, Puddey IB, Croft KD: Chemistry and biological effects of dietary phenolic compounds: relevance to cardiovascular disease. Clin Exp Pharmacol Physiol.
Article CAS PubMed Google Scholar. Rice-Evans CA, Miller NJ, Bolwell PG, Bramley PM, Pridham JB: The relative antioxidant activities of plant-derived polyphenolic flavonoids.
Free Radic Res. German JB, Walzem RL: The health benefits of wine. drinking one glass of wine per day. Pinot Noir has the highest concentration of resveratrol antioxidants.
Additionally, while most red wines have low or non-existent residual sugars, Pinot Noir often has a lower initial sugar pre-fermentation. This results in lower alcohol and less calories in the finished wine compared to a higher alcohol wine like Cabernet Sauvignon.
As an especially thick-skinned variety, Malbec claims higher antioxidant levels than other red wines especially in terms of resveratrol.
This variety has two to four times the amount of anti-inflammatory, health boosting antioxidants than other popular red wines like Cabernet Sauvignon and Merlot. Specifically, Cabernet Sauvignon has a higher concentration of proanthocyanidins, known for their antimicrobial properties and free radical scavenging activity.
Merlot is another dry red rich in resveratrol antioxidants. Notably, drinking Merlot in moderation improves gut health, prevents heart disease, and lowers the risk of blood clotting by increasing good HDL cholesterol levels.
While Grenache touts similar health benefits of other red wines, Grenache from Sardinia, aka Cannonau, offers one of the healthiest red options. Cannonau has two to three times the number of flavonoids as other red wines, containing even more antioxidant and anti-inflammatory properties.
A daily glass of Cannonau is one of the reasons Sardinia is amongst the blue zones of the world with a higher concentration of centenarians or people who live years or more. Ready to incorporate red wine in moderation into your healthy lifestyle?
You just might live to be years old like this woman who claims red wine is her secret to longevity. Mayo Clinic. Dove Med. Drinking in Moderation Thankfully, enjoying wine and living a healthy lifestyle are not mutually exclusive.
Red Wine vs. Why Is Wine Good For You? Antioxidants Red wine contains antioxidants called polyphenols, which boast a number of health benefits.
Anthocyanins Anthocyanins are red, blue, and purple pigment compounds in the flavonoid family. Flavonols Flavonols are another type of flavonoid, a beneficial compound in fruits and vegetables, found in wine.
unhealthy lifestyle and diet and the progression of oxidative reactions may occur. The inclusion in the diet of foods rich in antioxidant compounds could help in counteracting the toxic effects of ROS.
Particularly, over the last decade, the moderate consumption of wine, especially red wine, has been associated with the reduction in mortalities mainly from cardiovascular diseases, slowing LDL oxidation, inhibiting platelet aggregation and stimulating nitric oxide production [ 2 ].
Most positive effects of wine are due to the high content of polyphenols mainly flavonoids , which have shown significant antioxidant properties. On these bases, several studies have been focused on the quantification of antioxidant properties of wines, taking into consideration their polyphenol content.
The methods used to assess the antioxidant activity differ from each other in terms of chemical bases and reaction conditions. Since a single assay does not accurately reflect all classes of antioxidant molecules, it is recommended the use of two or more assays in order to better describe the antioxidant property of a specific foodstuff in the human body.
Considering the importance of polyphenols in wine, the aims of this study were: 1 the evaluation of the total phenolic content TPC in different wine samples, and the set up and application of in vitro methods for a fast screening of antioxidant activity.
The methods will include spectrophotometric and chromatographic assays and a novel method, based on the use of an electrochemical biosensor.
Biosensors are gaining an increasing role in food analysis; they can be defined as a sub-group of chemical systems, in which the analytical device includes a biological sensor coupled with a chemical or physical transducer.
The biosensor used in this study was based on the electrochemical measure of potential to determine concentration of analytes or to characterize the chemical reactivity of a compound. Differential Pulse Voltammetry DPV has been used for quantification, since it is suitable to measure the redox properties of chemical compounds having low molecular weights.
Applying a potential, a redox reaction occurs on working electrode surface; electrons involved in the reaction modify the current applied in the cell, and this modification is elaborated by a signal transducer. Results obtained with biosensors were compared with data from spectrophotometric and chromatographic techniques.
The antioxidant capacity of samples was also evaluated using the electrochemical biosensor described above. The wine samples included in the study were from different regions from Southern Italy. The abbreviations used in this study are listed in Table 1.
Table 1. Wine samples included in the study. Samples of wine Bibeo were kindly offered by Francesca Tassiello Azienda vinicola Pere Rosse, Bitonto, Bari. Other samples were obtained from the market. Before of the analyses, samples were degassed, filtered on a 0.
Total polyphenol content TPC was determined according to Singleton and Rossi [ 4 ]. Samples were suitable diluted with water for HPLC VWR, France , and aliquots of μ L were mixed in test tubes with: 1. After 30 minutes, the absorbance was measured at nm in a UV-visible spectrophotometer Varian Cary 50 SCAN, Palo Alto, California, USA.
Blank was prepared using μ L of water and treated as described above. The antioxidant activity AOA of wine samples was evaluated spectrophotometrically, as a measure of radical scavenging activity, using 1,1-diphenylpicryl-hydrazyl free radical DPPH [ 5 , 6 ]. The absorbance was measured after 30 minutes at nm.
The ABTS assay was performed as described by Re et al. with some modifications [ 7 ]. ABTS radical cation solution was prepared by mixing 2. Aliquots of 1. The absorbance was measured after 6 minutes at nm.
High Performance Thin Layer Chromatography HPTLC is a fast and suitable method for the screening of different classes of molecules, allowing the fingerprint characterization of complex products [ 9 ].
Furthermore, HPTLC technique can assess some biological properties, which can be directly associated with any specific compound. Among the possible applications, the semi- quantitative measure of antioxidant activity is here described.
Particularly, in this study, HPTLC technique was applied to associate antioxidant activity with wine flavonoids separated by chromatography. For wine samples, volumes of 5 μ L were loaded onto the plate. The chromatographic run was performed by using a mobile phase 10 mL containing acetone:toluene:formic acid 4.
At the end of the chromatographic run, the plate was exposed at nm not shown , derivatized with a DPPH Sigma Aldrich, Germany methanolic solution 0. The dried plate was wrapped with aluminium foil for 30 min and exposed at UV nm or at visible light.
The images were achieved by using a specific software VisionCats, CAMAG, Muttenz, Switzerland. The band discoloration from violet to yellow was proportional to the antioxidant activity of each phenolic compound. Antioxidant activity of samples was also measured by a new approach based on an electrochemical biosensor, EDEL meter Edel Therapeutics, Lausanne, Switzerland an analytical device, which includes a biological detector coupled with a chemical transducer and specific software Fig.
Figure 1. Edel meter with the sensor insert on the right. Gallic acid was used as a reference standard. Working solutions were prepared in phosphate buffer pH 7.
Each sample standard solutions or diluted wine samples was transferred in an aluminium-wrapped becker under magnetic stirring. Then, the electrode was inserted in the EDEL meter and immersed in the solutions. After 10 second, the software was launched and measurements, expressed as EDEL units, were recorded each 30s.
An example of EDEL scale is reported in Fig. For each sample, the measure was stopped when EDEL values were stable, reaching the plateau status. Figure 2. Preview of EDEL program; EDEL values are shown on the left. The experiments were repeated three times. For each standard concentration, EDEL units were plotted versus time.
Then, EDEL values corresponding to the linear part of the curve were used for quantification. At the end of the experiments, a calibration curve was calculated plotting each standard concentration vs the slope values.
The calibration line correlated the concentration of standard compounds with slope values. Finally, the same protocol was used for wine samples; the antioxidant activity was measured using gallic acid solutions to prepare the calibration curve.
Total polyphenol content TPC and the antioxidant activity AOA quantified using DPPH and ABTS assays are illustrated in Fig. Figure 3. For abbreviations of wine samples see Table 1. As expected for the known contribution of antho- cyanins, the total phenolic content TPC of red wines was higher than that measured in rosé and white wines.
Wine has been a part Green tea leaves international cultures since we redd out fermentation makes grape juice more winr. According to OIV Antioxkdant their last Antioxidant compounds in red wine of the World Vitiviniculture report, we consumed an estimated million hectoliters of wine globally in ! Perhaps while contributing to this global consumption, you found yourself wondering… is wine good for you? And wino, we have great news for you. In fact, wine is good for you. Antiixidant Antioxidant compounds in red wine volume 6Antioxidant compounds in red wine number: ni Cite this article. Metrics details. Red Antifungal properties of echinacea contains compouds naturally rich source of Antioxidajt, which may protect the body from cimpounds stress, Antiooxidant determinant of age-related disease. The current study set out to determine the in vivo effects of moderate red wine consumption on antioxidant status and oxidative stress in the circulation. Blood samples were collected before and after red wine consumption and were used for analysis of whole blood glutathione GSHplasma malondialdehyde MDA and serum total antioxidant status. It may be implied from this data that red wine provides general oxidative protection and to lipid systems in circulation via the increase in antioxidant status.
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