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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2001

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Antioxidant effect of red wine anthocyanins in normal and catalase -inactive human erythrocytes.

Anno di pubblicazione: 2001

Formato: Elettronico Cartaceo

Autori: Tedesco I, Russo GL, Nazzaro F, Russo M. and Palumbo R

Affiliazioni autori: Istituto di Scienze dell'Alimentazione CNR Avellino

Autori CNR:


Lingua: inglese

Abstract: Previous studies reported that aged red wine, but not novel red wine or white wine protects human red blood cells from oxidative damage induced in vitro by H(2)O(2.) Here, we demonstrate that the beneficial properties of aged red wine are due, at least in part, to the presence of anthocyanins. We firstly measured the "antioxidant power" of an Italian red wine (Taurasi, Avellino) and that of its anthocyanin fractions by using Ferric Reducing Antioxidant Power Assay. Subsequently, we demonstrate that fractions containing anthocyanins lower ROS (reactive oxygen species) and methemoglobin production in human erythrocytes treated with H(2)O(2.) Finally, we reported that the protective effects of anthocyanins were also confirmed in an experimental model in which RBCs were deprived of catalase activity by treatment with 4 mM sodium azide. The results obtained clearly demonstrate that red wine anthocyanins protect human RBCs from oxidative stress

Lingua abstract: inglese

Pagine da: 505

Pagine a: 511


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

Numero volume: 12

Numero fascicolo: 9

Referee: Sì: Internazionale

Indicizzato da: PubMed [11834210]

Strutture CNR:


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