Polyphenols and red wine as antioxidants against peroxynitrite and other oxidants
Biol. Res
; 37(2): 279-286, 2004. tab, graf
Article
Dans En
| LILACS
| ID: lil-393136
Responsable en Bibliothèque :
BR1.1
ABSTRACT
The antioxidant capacity of polyphenols (+)-catechin, (-)-epicatechin and myricetin, and of different types of red wines (Cabernet Sauvignon, Malbec and blended wine) was evaluated by three assays. (a) NADH oxidation by peroxynitrite (ONOO-) the ONOO- scavenging activity was higher for myricetin (IC50=35 µM) than for (+)-catechin (IC50=275 µM) and (-)-epicatechin (IC50=313 µM). (b) Peroxynitrite initiated chemiluminescence in rat liver homogenate (-)-epicatechin (IC50=7.0 µM) and (+)-catechin (IC50=13 µM) were more potent than myricetin (IC50=20 µM) in inhibiting the chemiluminescence signal. (c) Lucigenin chemiluminescence in aortic rings (-)-epicatechin (IC50=15 µM) and (+)-catechin (IC50=18 µM) showed higher antioxidant capacity than myricetin (IC50=32 µM). All the assayed red wines were able to scavenge the oxidants and free radical species that generate the signal in each assay. Cabernet Sauvignon was the red wine with the highest antioxidant capacity in comparison with Malbec and blended wine. It is concluded that the use of sensitive biological systems (as the aortic ring chemiluminescence) provides important information in addition to the results from chemical (NADH oxidation by peroxynitrite) and biochemical (homogenate chemiluminescence) assays and offers advances in the physiological role of polyphenols.
Texte intégral:
1
Indice:
LILACS
Sujet Principal:
Vin
/
Oxydants
/
Acide peroxynitreux
/
Antioxydants
Limites du sujet:
Animals
langue:
En
Texte intégral:
Biol. Res
Thème du journal:
BIOLOGIA
Année:
2004
Type:
Article