Polyphenols and Red Wine as Antioxidants against Peroxynitrite and other Oxidants

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 (I...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	VALDEZ,LAURA B, ÁLVAREZ,SILVIA, ZAOBORNYJ,TAMARA, BOVERIS,ALBERTO
Lenguaje:	English
Publicado:	Sociedad de Biología de Chile 2004
Materias:	Antioxidant capacity peroxynitrite polyphenols red wines superoxide anion
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200014
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:scielo:S0716-97602004000200014
record_format	dspace
spelling	oai:scielo:S0716-976020040002000142005-01-06Polyphenols and Red Wine as Antioxidants against Peroxynitrite and other OxidantsVALDEZ,LAURA BÁLVAREZ,SILVIAZAOBORNYJ,TAMARABOVERIS,ALBERTO Antioxidant capacity peroxynitrite polyphenols red wines superoxide anion 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 polyphenolsinfo:eu-repo/semantics/openAccessSociedad de Biología de ChileBiological Research v.37 n.2 20042004-01-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200014en10.4067/S0716-97602004000200014
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Antioxidant capacity peroxynitrite polyphenols red wines superoxide anion
spellingShingle	Antioxidant capacity peroxynitrite polyphenols red wines superoxide anion VALDEZ,LAURA B ÁLVAREZ,SILVIA ZAOBORNYJ,TAMARA BOVERIS,ALBERTO Polyphenols and Red Wine as Antioxidants against Peroxynitrite and other Oxidants
description	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
author	VALDEZ,LAURA B ÁLVAREZ,SILVIA ZAOBORNYJ,TAMARA BOVERIS,ALBERTO
author_facet	VALDEZ,LAURA B ÁLVAREZ,SILVIA ZAOBORNYJ,TAMARA BOVERIS,ALBERTO
author_sort	VALDEZ,LAURA B
title	Polyphenols and Red Wine as Antioxidants against Peroxynitrite and other Oxidants
title_short	Polyphenols and Red Wine as Antioxidants against Peroxynitrite and other Oxidants
title_full	Polyphenols and Red Wine as Antioxidants against Peroxynitrite and other Oxidants
title_fullStr	Polyphenols and Red Wine as Antioxidants against Peroxynitrite and other Oxidants
title_full_unstemmed	Polyphenols and Red Wine as Antioxidants against Peroxynitrite and other Oxidants
title_sort	polyphenols and red wine as antioxidants against peroxynitrite and other oxidants
publisher	Sociedad de Biología de Chile
publishDate	2004
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200014
work_keys_str_mv	AT valdezlaurab polyphenolsandredwineasantioxidantsagainstperoxynitriteandotheroxidants AT alvarezsilvia polyphenolsandredwineasantioxidantsagainstperoxynitriteandotheroxidants AT zaobornyjtamara polyphenolsandredwineasantioxidantsagainstperoxynitriteandotheroxidants AT boverisalberto polyphenolsandredwineasantioxidantsagainstperoxynitriteandotheroxidants
_version_	1718441366708551680

Polyphenols and Red Wine as Antioxidants against Peroxynitrite and other Oxidants

Ejemplares similares