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Characteristics of piraltin, a polyphenol concentrate, produced by freeze-drying of red wine.
Life Sci. 2004 Jan 16; 74(9):1159-66.LS

Abstract

Moderate consumption of red wine is associated with a decreased risk for coronary heart disease. Apart from alcohol, an additive role for wine polyphenols has been suggested. However, the real contribution of these compounds can only be studied when available without the alcohol component. The objective of the study was to prepare a wine polyphenol concentrate not containing alcohol and to compare the quantitative and qualitative properties of this concentrate with those of the original wine from which the concentrate is made. This polyphenol concentrate, called piraltin, was made out of red wine by a freeze-drying technique. Both piraltin and the original red wine were analyzed quantitatively for the main polyphenols present: gallic acid, catechin, epicatechin and quercetin. The qualitative comparison comprised the inhibitory effect of the two products on LDL oxidation in vitro. In the process of freeze-drying recovery of the four determined flavonoids of red wine is fairly constant (average 68 +/- 7%). In a copper induced LDL oxidation assay both red wine and piraltin prolonged lag-times over 300% compared to controls without a significant difference between the two products. The freeze-dried polyphenol concentrate piraltin contains about 70% of the total polyphenol content of the original wine. This preparation technique does not cause a loss of antioxidative properties of the phenols. Piraltin creates the possibility to study the effects of wine polyphenols separately without the influence of alcohol both in vitro and in vivo.

Authors+Show Affiliations

Department of Internal Medicine, Meander Medical Center, 3800 BM Amersfoort, The Netherlands.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

14687656

Citation

van Golde, Pierre H., et al. "Characteristics of Piraltin, a Polyphenol Concentrate, Produced By Freeze-drying of Red Wine." Life Sciences, vol. 74, no. 9, 2004, pp. 1159-66.
van Golde PH, van der Westelaken M, Bouma BN, et al. Characteristics of piraltin, a polyphenol concentrate, produced by freeze-drying of red wine. Life Sci. 2004;74(9):1159-66.
van Golde, P. H., van der Westelaken, M., Bouma, B. N., & van de Wiel, A. (2004). Characteristics of piraltin, a polyphenol concentrate, produced by freeze-drying of red wine. Life Sciences, 74(9), 1159-66.
van Golde PH, et al. Characteristics of Piraltin, a Polyphenol Concentrate, Produced By Freeze-drying of Red Wine. Life Sci. 2004 Jan 16;74(9):1159-66. PubMed PMID: 14687656.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characteristics of piraltin, a polyphenol concentrate, produced by freeze-drying of red wine. AU - van Golde,Pierre H, AU - van der Westelaken,Monique, AU - Bouma,Bonno N, AU - van de Wiel,Albert, PY - 2003/12/23/pubmed PY - 2004/3/3/medline PY - 2003/12/23/entrez SP - 1159 EP - 66 JF - Life sciences JO - Life Sci. VL - 74 IS - 9 N2 - Moderate consumption of red wine is associated with a decreased risk for coronary heart disease. Apart from alcohol, an additive role for wine polyphenols has been suggested. However, the real contribution of these compounds can only be studied when available without the alcohol component. The objective of the study was to prepare a wine polyphenol concentrate not containing alcohol and to compare the quantitative and qualitative properties of this concentrate with those of the original wine from which the concentrate is made. This polyphenol concentrate, called piraltin, was made out of red wine by a freeze-drying technique. Both piraltin and the original red wine were analyzed quantitatively for the main polyphenols present: gallic acid, catechin, epicatechin and quercetin. The qualitative comparison comprised the inhibitory effect of the two products on LDL oxidation in vitro. In the process of freeze-drying recovery of the four determined flavonoids of red wine is fairly constant (average 68 +/- 7%). In a copper induced LDL oxidation assay both red wine and piraltin prolonged lag-times over 300% compared to controls without a significant difference between the two products. The freeze-dried polyphenol concentrate piraltin contains about 70% of the total polyphenol content of the original wine. This preparation technique does not cause a loss of antioxidative properties of the phenols. Piraltin creates the possibility to study the effects of wine polyphenols separately without the influence of alcohol both in vitro and in vivo. SN - 0024-3205 UR - https://www.unboundmedicine.com/medline/citation/14687656/Characteristics_of_piraltin_a_polyphenol_concentrate_produced_by_freeze_drying_of_red_wine_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0024320503009792 DB - PRIME DP - Unbound Medicine ER -