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Lipoprotein oxidation mediated by J774 murine macrophages is inhibited by individual red wine polyphenols but not by ethanol.
J Nutr. 2002 Sep; 132(9):2532-7.JN

Abstract

The in vitro capacities of individual polyphenols in red wine to inhibit the cell-mediated oxidation of lipoproteins and their effects on cell viability were determined. LDL and HDL were incubated with J774.A1 macrophages and 2 and 4 micro mol/L copper, respectively, in the absence and presence of polyphenols in ethanol at concentrations found in red wine. A mixture of polyphenols in amounts found in red wine equivalent to 0.2 g/L ethanol and 0.05 g/L ethanol inhibited thiobarbituric acid-reactive substance production from LDL by 91.7 and 45.9%, respectively, compared with ethanol controls (P < 0.01). HDL oxidation was inhibited 85 and 82.4% by the polyphenols at 0.2 and 0.05 g/L ethanol (P < 0.01). The effects of the polyphenol mixture on LDL oxidation were confirmed by measuring production of conjugated dienes and lipid peroxides, and trinitrobenzene sulfonic acid reactivity. Catechin at the concentration found in red wine (1.32 micro mol/L) at an ethanol concentration equivalent to 0.2 g/L inhibited LDL oxidation by 83.2%, while epicatechin (0.56 micro mol/L) and gallic acid (1.02 micro mol/L) inhibited by 60.6 and 26.9%, respectively (P < 0.05). At 1 micro mol/L, LDL oxidation was inhibited by epicatechin, catechin and quercetin by 86.2, 79.9 and 69.4%, respectively (P < 0.05). Incubation of macrophages with ethanol alone and with polyphenols in ethanol did not affect cell viability. Our results indicate that catechin and epicatechin are the major contributors to the antioxidant activity of red wine.

Authors+Show Affiliations

Department of Medicine, Robert Wood Johnson Medical School, University of Medicine and Dentistry of New Jersey, New Brunswick, NJ 08903, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12221205

Citation

Rifici, Vincent A., et al. "Lipoprotein Oxidation Mediated By J774 Murine Macrophages Is Inhibited By Individual Red Wine Polyphenols but Not By Ethanol." The Journal of Nutrition, vol. 132, no. 9, 2002, pp. 2532-7.
Rifici VA, Schneider SH, Khachadurian AK. Lipoprotein oxidation mediated by J774 murine macrophages is inhibited by individual red wine polyphenols but not by ethanol. J Nutr. 2002;132(9):2532-7.
Rifici, V. A., Schneider, S. H., & Khachadurian, A. K. (2002). Lipoprotein oxidation mediated by J774 murine macrophages is inhibited by individual red wine polyphenols but not by ethanol. The Journal of Nutrition, 132(9), 2532-7.
Rifici VA, Schneider SH, Khachadurian AK. Lipoprotein Oxidation Mediated By J774 Murine Macrophages Is Inhibited By Individual Red Wine Polyphenols but Not By Ethanol. J Nutr. 2002;132(9):2532-7. PubMed PMID: 12221205.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Lipoprotein oxidation mediated by J774 murine macrophages is inhibited by individual red wine polyphenols but not by ethanol. AU - Rifici,Vincent A, AU - Schneider,Stephen H, AU - Khachadurian,Avedis K, PY - 2002/9/11/pubmed PY - 2003/2/7/medline PY - 2002/9/11/entrez SP - 2532 EP - 7 JF - The Journal of nutrition JO - J. Nutr. VL - 132 IS - 9 N2 - The in vitro capacities of individual polyphenols in red wine to inhibit the cell-mediated oxidation of lipoproteins and their effects on cell viability were determined. LDL and HDL were incubated with J774.A1 macrophages and 2 and 4 micro mol/L copper, respectively, in the absence and presence of polyphenols in ethanol at concentrations found in red wine. A mixture of polyphenols in amounts found in red wine equivalent to 0.2 g/L ethanol and 0.05 g/L ethanol inhibited thiobarbituric acid-reactive substance production from LDL by 91.7 and 45.9%, respectively, compared with ethanol controls (P < 0.01). HDL oxidation was inhibited 85 and 82.4% by the polyphenols at 0.2 and 0.05 g/L ethanol (P < 0.01). The effects of the polyphenol mixture on LDL oxidation were confirmed by measuring production of conjugated dienes and lipid peroxides, and trinitrobenzene sulfonic acid reactivity. Catechin at the concentration found in red wine (1.32 micro mol/L) at an ethanol concentration equivalent to 0.2 g/L inhibited LDL oxidation by 83.2%, while epicatechin (0.56 micro mol/L) and gallic acid (1.02 micro mol/L) inhibited by 60.6 and 26.9%, respectively (P < 0.05). At 1 micro mol/L, LDL oxidation was inhibited by epicatechin, catechin and quercetin by 86.2, 79.9 and 69.4%, respectively (P < 0.05). Incubation of macrophages with ethanol alone and with polyphenols in ethanol did not affect cell viability. Our results indicate that catechin and epicatechin are the major contributors to the antioxidant activity of red wine. SN - 0022-3166 UR - https://www.unboundmedicine.com/medline/citation/12221205/Lipoprotein_oxidation_mediated_by_J774_murine_macrophages_is_inhibited_by_individual_red_wine_polyphenols_but_not_by_ethanol_ L2 - https://academic.oup.com/jn/article-lookup/doi/10.1093/jn/132.9.2532 DB - PRIME DP - Unbound Medicine ER -