Polyphenols in red wines prevent NADH oxidation induced by peroxynitrite.Ann N Y Acad Sci. 2002 May; 957:274-8.AN
It is known that red wines have antioxidant properties owing to the presence of polyphenols and hydroxycinnamates. It has been reported that these compounds are efficient scavengers of peroxynitrite (ONOO(-)). We assayed the ONOO(-)-scavenging activity of plant polyphenols, hydroxycinnamates, and red wines using a fluormetric assay that involves the participation of ONOO(-) (200 microM) as oxidant and NADH (50-100 microM) as a target molecule. NADH oxidation was prevented by pure polyphenols and hydroxycinnamates. With the wines, the Cabernet Sauvignon showed more potent ONOO(-)-scavenging ability than the Malbecs and the blended wines. These results correlate well with the total phenol content determined by Folin-Ciocalteau assay.