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Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines.
J Agric Food Chem. 2000 Feb; 48(2):220-30.JA

Abstract

The relationship among antioxidant activity, based on the electron-spin resonance determination of the reduction of Fremy's radical, vasodilation activity, and phenolic content was investigated in 16 red wines. The wines were selected to provide a range of origins, grape varieties, and vinification methods. Sensitive and selective HPLC methods were used for the analysis of the major phenolics in red wine: free and conjugated myricetin, quercetin, kaempferol, and isorhamnetin; (+)-catechin, (-)-epicatechin, gallic acid, p-coumaric acid, caffeic acid, caftaric acid, trans-resveratrol, cis-resveratrol, and trans-resveratrol glucoside. Total anthocyanins were measured using a colorimetric assay. The total phenolic content of the wines was determined according to the Folin-Ciocalteu colorimetric assay and also by the cumulative measurements obtained by HPLC. The 16 wines exhibited a wide range in the values of all parameters investigated. However, the total phenol contents, measured both by HPLC and colorimetrically, correlated very strongly with the antioxidant activity and vasodilation activity. In addition, the antioxidant activity was associated with gallic acid, total resveratrol, and total catechin. In contrast, only the total anthocyanins were correlated with vasodilation activity. The results demonstrate that the different phenolic profiles of wines can produce varying antioxidant and vasodilatant activities, which opens up the possibility that some red wines may provide enhanced health benefits for the consumer.

Authors+Show Affiliations

Burns J
Division of Biochemistry and Molecular Biology, Institute of Biomedical and Life Sciences, University of Glasgow, Glasgow G12 8QQ, Scotland, United Kingdom.
Gardner PT
No affiliation info available
O'Neil J
No affiliation info available
Crawford S
No affiliation info available
Morecroft I
No affiliation info available
McPhail DB
No affiliation info available
Lister C
No affiliation info available
Matthews D
No affiliation info available
MacLean MR
No affiliation info available
Lean ME
No affiliation info available
Duthie GG
No affiliation info available
Crozier A
No affiliation info available

MeSH

AntioxidantsChromatography, High Pressure LiquidElectron Spin Resonance SpectroscopyModels, ChemicalPhenolsVasodilationWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

10691619

Citation

Burns, J, et al. "Relationship Among Antioxidant Activity, Vasodilation Capacity, and Phenolic Content of Red Wines." Journal of Agricultural and Food Chemistry, vol. 48, no. 2, 2000, pp. 220-30.
Burns J, Gardner PT, O'Neil J, et al. Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines. J Agric Food Chem. 2000;48(2):220-30.
Burns, J., Gardner, P. T., O'Neil, J., Crawford, S., Morecroft, I., McPhail, D. B., Lister, C., Matthews, D., MacLean, M. R., Lean, M. E., Duthie, G. G., & Crozier, A. (2000). Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines. Journal of Agricultural and Food Chemistry, 48(2), 220-30.
Burns J, et al. Relationship Among Antioxidant Activity, Vasodilation Capacity, and Phenolic Content of Red Wines. J Agric Food Chem. 2000;48(2):220-30. PubMed PMID: 10691619.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines. AU - Burns,J, AU - Gardner,P T, AU - O'Neil,J, AU - Crawford,S, AU - Morecroft,I, AU - McPhail,D B, AU - Lister,C, AU - Matthews,D, AU - MacLean,M R, AU - Lean,M E, AU - Duthie,G G, AU - Crozier,A, PY - 2000/2/26/pubmed PY - 2000/4/29/medline PY - 2000/2/26/entrez SP - 220 EP - 30 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 48 IS - 2 N2 - The relationship among antioxidant activity, based on the electron-spin resonance determination of the reduction of Fremy's radical, vasodilation activity, and phenolic content was investigated in 16 red wines. The wines were selected to provide a range of origins, grape varieties, and vinification methods. Sensitive and selective HPLC methods were used for the analysis of the major phenolics in red wine: free and conjugated myricetin, quercetin, kaempferol, and isorhamnetin; (+)-catechin, (-)-epicatechin, gallic acid, p-coumaric acid, caffeic acid, caftaric acid, trans-resveratrol, cis-resveratrol, and trans-resveratrol glucoside. Total anthocyanins were measured using a colorimetric assay. The total phenolic content of the wines was determined according to the Folin-Ciocalteu colorimetric assay and also by the cumulative measurements obtained by HPLC. The 16 wines exhibited a wide range in the values of all parameters investigated. However, the total phenol contents, measured both by HPLC and colorimetrically, correlated very strongly with the antioxidant activity and vasodilation activity. In addition, the antioxidant activity was associated with gallic acid, total resveratrol, and total catechin. In contrast, only the total anthocyanins were correlated with vasodilation activity. The results demonstrate that the different phenolic profiles of wines can produce varying antioxidant and vasodilatant activities, which opens up the possibility that some red wines may provide enhanced health benefits for the consumer. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/10691619/Relationship_among_antioxidant_activity_vasodilation_capacity_and_phenolic_content_of_red_wines_ L2 - https://doi.org/10.1021/jf9909757 DB - PRIME DP - Unbound Medicine ER -