Home |  English version |  Mappa |  Commenti |  Sondaggio |  Staff |  Contattaci Cerca nel sito  
Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2000

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Antioxidant effect of red wine polyphenols on red blood cells

Anno di pubblicazione: 2000

Formato: Cartaceo

Autori: Tedesco Idolo, Russo Maria, Russo Paola, Iacomino Giuseppe, Russo Gian Luigi, Carraturo Antonio, Faruolo Clementina, Moio Luigi, Palumbo Rosanna

Affiliazioni autori: Institute of Food Science and Technology, National Research Council, Avellino, Italy Department of Food Science, University of Naples Federico II, Portici, Italy

Autori CNR:

  • ANTONIO CARRATURO
  • CLEMENTINA FARUOLO
  • GIUSEPPE IACOMINO
  • ROSANNA PALUMBO
  • GIAN LUIGI RUSSO
  • MARIA RUSSO
  • IDOLO TEDESCO

Lingua: inglese

Abstract: 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. © Elsevier Science Inc. 2000

Lingua abstract: inglese

Pagine da: 114

Pagine a: 119

Pagine totali: 6

Rivista:

The Journal of nutritional biochemistry Butterworths,
Paese di pubblicazione: Stati Uniti d'America
Lingua: inglese
ISSN: 0955-2863

Numero volume: 11

Numero fascicolo: 2

DOI: 10.1016/S0955-2863(99)00080-7

Referee: Sì: Internazionale

Parole chiave:

  • red wine polyphenols; antioxidants; erythrocyte; reactive oxygen species

Strutture CNR:

Allegati: Antioxidant effect of red wine polyphenols on red blood cells. (application/pdf)

 
Torna indietro Richiedi modifiche Invia per email Stampa
Home Il CNR  |  I servizi News |   Eventi | Istituti |  Focus