Antioxidant effect of red wine polyphenols on red blood cells(564 views) Tedesco I, Russo M, Russo P, Iacomino G, Russo GL, Carraturo A, Faruolo C, Moio L, Palumbo R
Affiliations: Inst. of Food Science and Technology, National Research Council, Avellino, Italy
Department of Food Science, University of Naples Federico II, Portici, Italy
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Dormandy, T. L., An approach to free radicals (1983) Lancet, 2, pp. 1010-1014
Scott, M. D., Van Den Berg, J. J., Repka, T., Rouyer-Fessard, P., Hebbel, R. P., Beuzard, Y., Lubin, B. H., Effect of excess alpha-hemoglobin chains on cellular and membrane oxidation in model beta-thalassemic erythrocytes (1993) J. Clin. Invest., 91, pp. 1706-1712
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Ames, B. N., Shigenaga, M. K., Hagen, T. M., Oxidants, antioxidants, and the degenerative diseases of aging (1993) Proc. Natl. Acad. Sci. USA, 90, pp. 7915-7922
Formica, J. V., Regelson, W., Review of the biology of quercetin and related bioflavonoids (1995) Fd. Chem. Toxic., 33, pp. 1061-1080
Chung, K. T., Wong, T. Y., Wei, C. I., Huang, Y. W., Lin, Y., Tannins and human health: A review (1998) Crit. Rev. Food Sci. Nutr., 38, pp. 421-464
Soleas, G. J., Diamandis, E. P., Goldberg, D. M., Wine as a biological fluid: History, production, and role in disease prevention (1997) J. Clin. Lab. Anal., 11, pp. 287-313
Teissedre, P. L., Frankel, E. N., Waterhouse, A. L., Peleg, H., German, J. B., Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines (1996) J. Sci. Food Agric., 70, pp. 55-61
Goldberg, D. M., Tsang, E., Karumanchiri, A., Diamandis, E. P., Soleas, G., Ng, E., Method to assay the concentrations of phenolic constituents of biological interest in wines (1996) Anal. Chem., 68, pp. 1688-1694
Donovan, J. L., Bell, J. R., Kasim-Karakas, S., German, J. B., Walzem, R. L., Hansen, R. J., Waterhouse, A. L., Catechin is present as metabolites in human plasma after consumption of red wine (1999) J. Nutr., 129, pp. 1662-1668
Van Der Berg, J. J. M., Op Den Kamp, J. A. F., Lubin, B. H., Roelofsen, B., Kuypers, F. A., Kinetics and site specificity of hydroperoxide-induced oxidative damage in red blood cells (1992) Free Radic. Biol. Med., 12, pp. 487-498
Singleton, S. L., Rossi, J. A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents (1965) Am. J. Enol. Vitic., 16, pp. 144-158
Grinberg, L. N., Newmark, H., Kitrossky, N., Rahamim, E., Chevion, M., Rachmilewitz, E. A., Protective effects of tea polyphenols against oxidative damage to red blood cells (1997) Biochem. Pharmacol., 54, pp. 973-978
Winterbourn, C. C., Oxidative reactions of hemoglobin (1990) Methods Enzymol, 186, pp. 265-272
Frankel, E. N., Kanner, J., German, J. B., Parks, E., Kinsella, J. E., Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine (1993) Lancet, 341, pp. 454-457
Antioxidant effect of red wine polyphenols on red blood cells
The protective effect of red wine polyphenols against hydrogen peroxide (H2O2)-induced oxidation was investigated in normal human erythrocytes (RBCs). RBCs, preincubated with micromolar amounts of wine extract and challenged with H2O2, were analyzed for reactive oxygen species (ROS), hemolysis, methemoglobin production, and lipid peroxidation. All these oxidative modifications were prevented by incubating the RBCs with oak barrel aged red wine extract (SD95) containing 3.5 mM gallic acid equivalent (GAE) of phenolic compounds. The protective effect was less apparent when RBCs were incubated with wines containing lower levels of polyphenols. Furthermore, resveratrol and quercetin, well known red wine antioxidants, showed lower antioxidant properties compared with SD95, indicating that interaction between constituents may bring about effects that are not necessarily properties of the singular components. Our findings demonstrate that the nonalcoholic components of red wine, mainly polyphenols, have potent antioxidant properties, supporting the hypothesis of a beneficial effect of red wine in oxidative stress in human system. Copyright (C) Elsevier Science Inc. 2000. All rights reserved.
Antioxidant effect of red wine polyphenols on red blood cells
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Antioxidant effect of red wine polyphenols on red blood cells