Walnut polyphenolics inhibit in vitro human plasma and LDL oxidation.

Recent epidemiologic studies have associated nut consumption with a reduced incidence of cardiovascular mortality. However, little is known about the contribution of nut polyphenols to antioxidant and cardiovascular protection. In this investigation, polyphenol-rich extracts from English walnuts (Juglans regia) were studied and compared with ellagic acid for their ability to inhibit in vitro plasma and LDL oxidation, as well as their effects on LDL alpha-tocopherol during oxidative stress. In addition, the Trolox equivalent antioxidant activity (TEAC) was determined and liquid chromatography electrospray detection mass spectrometry (LC-ELSD/MS) analyses of the walnut extracts were performed. 2,2'-Azobis'(2-amidino propane) hydrochloride (AAPH)-induced LDL oxidation was significantly inhibited by 87 and 38% with the highest concentration (1.0 micromol/L) of ellagic acid and walnut extract, respectively. In addition, copper-mediated LDL oxidation was inhibited by 14 and 84% in the presence of ellagic acid and walnut extract, respectively, with a modest, significant LDL alpha-tocopherol sparing effect observed. Plasma thiobarbituric acid reacting substance (TBARS) formation was significantly inhibited by walnut extracts and ellagic acid in a dose-dependent manner, and the extracts exhibited a TEAC value greater than that of alpha-tocopherol. LC-ELSD/MS analysis of the walnut extracts identified ellagic acid monomers, polymeric ellagitannins and other phenolics, principally nonflavonoid compounds. These results demonstrate that walnut polyphenolics are effective inhibitors of in vitro plasma and LDL oxidation. The polyphenolic content of walnuts should be considered when evaluating their antiatherogenic potential.

HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums.

The phenolic compounds of 25 peach, nectarine, and plum cultivars were studied and quantified by HPLC-DAD-ESIMS. Hydroxycinnamates, procyanidins, flavonols, and anthocyanins were detected and quantified. White and yellow flesh nectarines and peaches, and yellow and red plums, were analyzed at two different maturity stages with consideration of both peel and flesh tissues. HPLC-MS analyses allowed the identification of procyanidin dimers of the B- and A-types, as well as the presence of procyanidin trimers in plums. As a general rule, the peel tissues contained higher amounts of phenolics, and anthocyanins and flavonols were almost exclusively located in this tissue. No clear differences in the phenolic content of nectarines and peaches were detected or between white flesh and yellow flesh cultivars. There was no clear trend in phenolic content with ripening of the different cultivars. Some cultivars, however, had a very high phenolic content. For example, the white flesh nectarine cultivar Brite Pearl (350-460 mg/kg hydroxycinnamates and 430-550 mg/kg procyanidins in flesh) and the yellow flesh cv. Red Jim (180-190 mg/kg hydroxycinnamates and 210-330 mg/kg procyanidins in flesh), contained 10 times more phenolics than cultivars such as Fire Pearl (38-50 mg/kg hydroxycinnamates and 23-30 mg/kg procyanidins in flesh). Among white flesh peaches, cultivars Snow King (300-320 mg/kg hydroxycinnamates and 660-695 mg/kg procyanidins in flesh) and Snow Giant (125-130 mg/kg hydroxycinnamates and 520-540 mg/kg procyanidins in flesh) showed the highest content. The plum cultivars Black Beaut and Angeleno were especially rich in phenolics.

LC/ES-MS detection of hydroxycinnamates in human plasma and urine.

Hydroxycinnamates are components of many fruits and vegetables, being present in particularly high concentrations in prunes. An abundance of phenolic compounds in the diet has been associated with reduced heart disease mortality. However, little is known about the absorption and metabolism of these metabolites after normal foods are consumed. An LC--electrospray--MS method was developed to measure the concentration of caffeic acid in human plasma and urine, but it can also be applied to ferulic acid and chlorogenic acid. The limit of detection was found to be 10.0 nmol/L for caffeic acid and 12.5 nmol/L for ferulic and chlorogenic acids. The method was tested on samples of plasma and urine collected from volunteers who consumed a single dose of 100 g of prunes and increased levels were observed, demonstrating that the method is capable of detecting changes in hydroxycinnamate levels induced by dietary consumption.

A cyclic voltammetry method suitable for characterizing antioxidant properties of wine and wine phenolics.

Phenolic antioxidants are ranked by reducing strength and characterized for reversibility using cyclic voltammetry at a glassy carbon electrode. Phenolics with an ortho-diphenol group show a first oxidation peak close to 400 mV (vs. Ag/AgCl) in a model wine solution (12% ethanol, 0.033 M tartaric acid, adjusted to pH 3.6), with a linear concentration dependence below 0.01 mM. Dilution of white wines 10x, and red wines 400x, gave first oxidation peak currents in the 1.5 to 2.2 microA range and 1.9 to 3.4 microC of charge passed by 500 mV, producing values for the concentrations of phenolic antioxidants with low oxidation potentials in the wines. Further peaks in the cyclic voltammograms of the diluted wines correspond to classes of phenolics with higher oxidation potentials, providing a qualitative assessment of wine phenolics based on reducing strength.

Changes in grape seed polyphenols during fruit ripening.

The quantity and characterization of extracted flavan-3-ol monomers and procyanidins was determined in seeds from Vitis vinifera cv. Cabernet Sauvignon berries, over the course of ripening and at different levels of vine water status. The per berry extractive yield of all polyphenols decreased with maturity, and followed second-order kinetics. The flavan-3-ol monomers decreased most rapidly, followed by the procyanidin extension units and finally, the terminal units. The relative proportion of procyanidin extension units did not vary with maturity. During fruit ripening, the mean degree of polymerization of extracted procyanidins is unchanged when analyzed intact by HPLC, but decreases by thiolytic degradation. The proportion of extracted procyanidins resistant to acid catalyzed thiolysis increased with maturity. Changes in vine water status affected polyphenol amounts, indicating that cultural practices can be used to influence composition. Oxidation of the seed polyphenols during fruit ripening, could explain these observations.

Inhibition of oxidation of human low-density lipoproteins by phenolic substances in different essential oils varieties.

Phenolics antioxidant phytochemicals have been recently implicated for the lower rates of cardiac disease mortality among people consuming a Mediterranean diet. Essential oils are natural products extracted from vegetable materials, which can be used as antibacterial, antifungal, antioxidants, and anti-carcinogenic agents or to preserve and give specific flavors to foods. The activities of 23 selected essential oils in inhibiting the copper-catalyzed oxidation of human-low-density lipoproteins (LDL) were determined in vitro. LDL oxidation was inhibited between 6, 2, and 83% by 2 microM (GAE) total phenolics. The relative inhibition of LDL oxidation was used to categorize the essential oils into four groups below 2% when they contained methylchavicol, anethol, p-cymen, apiole, cinnamic ether; 6-10% if they possessed a majority of carvacrol, thymol, p-cymene, or vanillin; 10-50% for moderate amounts of thymol, carvacrol, cuminol, or eugenol; and 50-100% when eugenol is the major component. Total phenol content of essential oils gave a correlation with LDL antioxidant activity of r = 0.75. The Activity of each phenolics compound could play a role in protecting LDL against oxidation if the substance is absorbed by the body.

Analysis of pigmented high-molecular-mass grape phenolics using ion-pair, normal-phase high-performance liquid chromatography.

A normal-phase LC method has been developed to analyze high-molecular-mass grape phenolic compounds. Samples are prepared by first isolating phenolics using C18-SPE. The analytical method uses a silica column and gradient elution with mobile phases of methylene chloride, methanol, formic acid and heptanesulfonic acid. This separation enables the analysis of these compounds from grape and wine samples in the presence of anthocyanins without extensive purification. Based on the elution order of proanthocyanidins and anthocyanins, phenolics elute in order of increasing molecular mass. Currently, it is not possible to identify all of the components separated in the chromatogram.

(+)-Catechin in human plasma after ingestion of a single serving of reconstituted red wine.

BACKGROUND: Red wine consumption may decrease the risk of coronary heart disease through the actions of its constituent flavonoids. (+)-Catechin is an abundant flavonoid in red wine. OBJECTIVE: The objective was to determine changes in plasma (+)-catechin concentrations after ingestion of a single, moderate serving of dealcoholized red wine reconstituted with either water (DRW) or water and alcohol (ARW). DESIGN: Nine subjects (5 men, 4 women) ingested, in random order, 120 mL DRW on one day and 120 mL ARW on another day. Both the DRW and ARW contained 35 mg (121 micromol) free (+)-catechin. Blood samples were collected at 0, 0.5, 1, 2, 3, 4, and 8 h. Plasma was analyzed by gas chromatography-mass spectrometry for (+)-catechin after enzymatic release of sulfate and glucuronide conjugates. RESULTS: Calcium ions were needed to effectively hydrolyze (+)-catechin conjugates in plasma containing EDTA. Neither the ARW or DRW nor sex affected the area under the curve at 8 h, the maximum concentration (c(max)), or the time it took for plasma total (+)-catechin to reach maximum concentration (t(max)). Pooled mean (+/-SEM) values for the ARW and DRW were as follows: area under the curve, 306.1 +/- 29.5 nmol*h/L; c(max), 76.7 +/- 7.5 nmol/L; and t(max), 1.44 +/- 0.13 h. The half-life of (+)-catechin in plasma was significantly less (P = 0.038) after ingestion of the ARW (3.17 h) than after ingestion of the DRW (4.08 h). CONCLUSIONS: Increases in plasma total (+)-catechin concentrations were not significantly different after single moderate servings of either the ARW or DRW. Alcohol in the ARW hastened the elimination of (+)-catechin from the plasma compartment. (+)-Catechin elimination may represent excretion or conversion to methylated derivatives.

Synergetic activity of catechin and other antioxidants.

The antioxidant synergy between (+)-catechin and other wine or biological antioxidants (Trolox, ascorbate, SO(2), uric acid) was measured in vitro using the Folin-Ciocalteu (FC) and metmyoglobin assays. Although the two assays are based on very different reagents (i.e., metal salts versus organic and biochemical reagents), the individual antioxidants showed similar relative activities in both systems. In addition, interaction studies showed simple additive effects in all cases except with the (+)-catechin/SO(2) mixture, which showed a remarkable synergetic effect in both assays.

Catechin is present as metabolites in human plasma after consumption of red wine.

Flavonoids are components of fruits, vegetables and wines. An abundance of flavonoids in the diet is correlated with reduced heart disease mortality, suggesting that they act as protective nutrients. However, little is known about the absorption and metabolism of flavonoids after normal foods are consumed. This study measured the levels of one abundant flavonoid, (+)-catechin, and its metabolites in plasma after five male and four female volunteers consumed 120 mL of red wine (RW) one day and de-alcoholized red wine (DRW) on a separate day. Each wine sample contained 35 +/- 1 mg catechin (mean +/- SEM). Plasma levels of catechin and its metabolite 3'-O-methylcatechin (3'MC) were determined by gas chromatography-mass spectrometry (GC-MS) of the trimethylsilylated (TMS) derivatives. Glucuronide and sulfate conjugates were determined after enzymatic hydrolysis. Before RW or DRW consumption, plasma levels of catechin, 3'MC and all conjugates were <2 nmol/L. After 1 h, average levels of catechin, 3'MC and all conjugates increased to 91 +/- 14 nmol/L (RW) and 81 +/- 11 nmol/L (DRW). At 1 h, 21 +/- 1% of the metabolites were methylated and <2% of catechin and 3'MC were unconjugated. Catechin was present as both a sulfate conjugate and a conjugate containing both glucuronide and sulfate residues. 3'MC was present primarily as a glucuronide conjugate. At every time point, catechin was present almost exclusively as metabolites, and these levels were independent of ethanol. Therefore, if flavonoids are protective nutrients, the active forms are likely to be metabolites, which are far more abundant in plasma than the forms that exist in foods.

Analysis of (+)-catechin, (-)-epicatechin and their 3'- and 4'-O-methylated analogs. A comparison of sensitive methods.

(+)-Catechin and (-)-epicatechin are found in many foods and may have important effects on human health. These compounds, like many other catechols, are thought to be converted to methylated metabolites after ingestion. This paper describes the synthesis of the 3'- and 4'-methyl ethers and their unambiguous identification. These products, along with catechin, epicatechin and an internal standard, (+)-taxifolin, were separated using RP-HPLC with ultraviolet, electrochemical and fluorescence detection. The trimethylsilylated derivatives of the seven compounds were also separated by GC with mass spectrometric detection. The limits of detection and selectivity of the analytical methods were compared with respect to their application in complex matrices such as human plasma.

Vanadium levels in French and Californian wines: influence on vanadium dietary intake.

An accurate and reproducible method for direct determination of vanadium (V) in wine using graphite furnace atomic absorption spectrometry (GFAAS) is described. This method gave results insignificantly different from those obtained using dry mineralization of wine samples, with a detection limit of 42 pg. A total of 68 wine samples from different regions of France and California were analysed. Vanadium levels ranged from 7.0 to 90.0 micrograms/l in red and from 6.6 to 43.9 micrograms/l in white wines. The method was also adapted to the determination of vanadium levels in 12 grape samples from different varieties after acid mineralization. Vanadium content varied from 2 to 17 micrograms/kg for white and from 5 to 11 micrograms/kg for red varieties. Our data indicate that wine storage conditions may increase vanadium content. The contribution of wine consumption to daily vanadium dietary intake of the French population was estimated to be 11 micrograms/day per individual.

Delayed tumor onset in transgenic mice fed an amino acid-based diet supplemented with red wine solids.

Increased consumption of vegetable foods (cereals, legumes, fruits) and some beverages (tea, cider, wine) is associated with reduced risk of cancer. Polyphenols in these foods and beverages are thought to be responsible, based on data from in vitro assays and from in vivo studies that used animals pretreated with carcinogen and given tea or polyphenol-spiked water to drink. We tested the hypothesis that dehydrated-dealcoholized red wine (wine solids), when consumed as part of a precisely defined complete diet, would delay tumor onset in transgenic mice that spontaneously develop externally visible tumors without carcinogen pretreatment. Sibling transgenic mice were weaned onto an amino acid-based diet alone or supplemented with red wine solids. Mice were examined daily; the age at which a first tumor appeared was recorded as the age of tumor onset. The concentration of the major polyphenol of red wine (catechin) in blood serum was also measured at the end of the study. The supplemented diet was fed continuously for three generations to ensure that it supported normal growth and reproduction. We discovered that the wine solid supplement delayed tumor onset, that intact catechin was absorbed, and that the supplemented diet supported normal growth and reproduction for three generations. Also, our simple experimental protocol offers an alternate and/or complementary way to identify foods, beverages, and their constituents that delay tumor onset and to investigate possible mechanisms involved.

Proton and carbon NMR chemical-shift assignments for [beta-D-Fru f-(2-->1)]3-(2<==>1)-alpha-D-Glc p (nystose) and [beta-D-Fru f-(2-->1)]4-(2<==>1)-alpha-D-Glc p (1,1,1-kestopentaose) from two-dimensional NMR spectral measurements.

The proton chemical-shift assignment of nystose (1) [beta-D-fructofuranosyl-(2-->1)-beta-D-fructofuranosyl-(2-->1)-beta-D- fructofuranosyl-(2<==>1)-alpha-D-glucopyranoside], was determined by using two-dimensional (2D) NMR spectral methods, and corrections of, and additions to the previous 13C chemical-shift assignments were made. The 1H peak of H-1 of the D-glucosyl group was determined by its chemical shift. Signals from fructose-1 were distinguished by the observation of long-range C-H coupling between H-1 of the D-glucosyl group and C-2 of fructose-1. The distinction between fructose-2 and fructose-3 was made by the different 1JCH coupling patterns between C-1 and H-1. Assignments of 13C and 1H chemical shifts of the related dp 5 compound, beta-D-fructofuranosyl-(2-->1)-beta-D-fructofuranosyl-(2-->1)-beta-D- fructofuranosyl-(2-->1)-beta-D-fructofuranosyl-(2<==>1)-alpha-D-glucopyr anoside (1,1,1-kestopentaose, 2) are also reported here with comparisons of its spectral data with the data from 1-kestose, nystose and inulin. Based on differences in 13C chemical shifts, it appears that the chemical environment of inulin is not attained in nystose, and only partially attained in 1,1,1-kestopentaose.

Conformational analysis of beta-D-fructofuranosyl-(2-->6)-beta-D-glucopyranoside by molecular mechanics (MM2) calculations.

Conformational energies for models of the disaccharide beta-D-fructofuranosyl-(2-->6)-beta-D-glucopyranoside were computed by molecular mechanics using MM2(87). An initial investigation of staggered forms examined the linkage bonds characterized by the torsion angles phi, psi, and omega, and subsequently the fructose hydroxymethyl side groups, characterized by the torsion angles chi-1 and chi-6. Then, in our major search of conformational space, the torsion angles of two linkage bonds, phi and omega, were driven through 360 degrees in 20 degree increments at all staggered side group combinations. From these results, the low-energy forms were minimized without the driver restrictions to generate the global minimum structure found and herein reported. This conformer was then used to map the conformational space of phi and omega by driving only those torsion angles through 360 degrees. Both the 4(3)T (northern) conformer (Cremer-Pople puckering phase angle of phi 2 = 265 degrees) and the 3(4)T, (southern) conformer (phi 2 = 80 degrees) of the fructofuranose ring were tested for comparison, and both were shown to be significant contributors of populated forms. As these two conformers had different minima for a number of important torsion angles, experimental studies may reveal different properties than those expected solely from the preferred northern conformer.

Conformational analysis of levanbiose by molecular mechanics.

A relaxed conformational energy map for levanbiose, O-beta-D-fructofuranosyl-(2----6)-beta-D-fructofuranoside, was computed with the molecular mechanics program MM2(87). All torsion angles of the three linkage bonds were driven by 30 degrees increments while two primary alcohol groups were held at three staggered forms. The steric energy of all other parameters was optimized. The side groups were retained at the same relative positions on the two rings in this first part of the study so our results are directly applicable to the study of polymeric levan with identical repeating units. The low-energy dimers did not lead to viable polymers. The interresidue linkage torsion angles defined by C-6-O-2'-C-2'-C-1' (phi) and O-5-C-5-C-6-O-2' (omega) have minima at +60 degrees and -60 degrees, respectively, with accessible minima at other staggered forms. As observed in inulobiose, the preferred torsion angle at central linkage bond defined by C-5-C-6-O-2'-C-2' (psi) was antiperiplanar. An analysis of all conformations of staggered side groups showed that the C-1 and C-1' groups had little effect but the C-6' group showed a preference for chi-6'(O-5'-C-5'-C-6'-O-6') = -60 degrees. The fructofuranose rings were started at the low-energy 4(3)T conformation (angle of pseudorotation, phi 2 = 265 degrees) that was retained except when the linkage conformations created severe inter-residue conflict.

Conformational analysis of 1-kestose by molecular mechanics and by n.m.r. spectroscopy.

Models of the trisaccharide, 1-kestose [beta-D-fructofuranosyl-(2----1)-beta-D-fructofuranosyl-(2 in equilibrium with 1)-alpha-D -glucopyranoside], were analyzed with the molecular mechanics computer program MM2(87) to ascertain their inter-ring torsion angles, primary alcohol side-group orientations, and ring puckering. The most striking result was that the modeling predicted and n.m.r. spectroscopy corroborated that the central fructofuranose ring takes a different form from that previously observed in the crystal. No other studies of fructofuranoses have observed that crystallographic form, thus suggesting that the 18 hydrogen bonds created upon crystallization of 1-kestose support the ring deformation. Because this trisaccharide is too complex for a complete study of conformation space, only structures having inter-ring conformations that were at energetic valleys in previous studies of the constituent disaccharides were analyzed. The model of the model disaccharides, although they were generally close to the linkage conformations observed in the crystal structure, differing by an average of 19 degrees.