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Polyphenols and red wine as antioxidants against peroxynitrite and other oxidants.
Biol Res. 2004; 37(2):279-86.BR

Abstract

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 microM) than for (+)-catechin (IC50=275 microM) and (-)-epicatechin (IC50=313 microM). (b) Peroxynitrite initiated chemiluminescence in rat liver homogenate: (-)-epicatechin (IC50=7.0 microM) and (+)-catechin (IC50=13 microM) were more potent than myricetin (IC50=20 microM) in inhibiting the chemiluminescence signal. (c) Lucigenin chemiluminescence in aortic rings: (-)-epicatechin (IC50=15 microM) and (+)-catechin (IC50=18 microM) showed higher antioxidant capacity than myricetin (IC50=32 microM). 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.

Authors+Show Affiliations

Laboratory of Free Radical Biology, School of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina. lbvaldez@ffyb.uba.arNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15455657

Citation

Valdez, Laura B., et al. "Polyphenols and Red Wine as Antioxidants Against Peroxynitrite and Other Oxidants." Biological Research, vol. 37, no. 2, 2004, pp. 279-86.
Valdez LB, Alvarez S, Zaobornyj T, et al. Polyphenols and red wine as antioxidants against peroxynitrite and other oxidants. Biol Res. 2004;37(2):279-86.
Valdez, L. B., Alvarez, S., Zaobornyj, T., & Boveris, A. (2004). Polyphenols and red wine as antioxidants against peroxynitrite and other oxidants. Biological Research, 37(2), 279-86.
Valdez LB, et al. Polyphenols and Red Wine as Antioxidants Against Peroxynitrite and Other Oxidants. Biol Res. 2004;37(2):279-86. PubMed PMID: 15455657.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Polyphenols and red wine as antioxidants against peroxynitrite and other oxidants. AU - Valdez,Laura B, AU - Alvarez,Silvia, AU - Zaobornyj,Tamara, AU - Boveris,Alberto, PY - 2004/10/1/pubmed PY - 2005/3/18/medline PY - 2004/10/1/entrez SP - 279 EP - 86 JF - Biological research JO - Biol. Res. VL - 37 IS - 2 N2 - 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 microM) than for (+)-catechin (IC50=275 microM) and (-)-epicatechin (IC50=313 microM). (b) Peroxynitrite initiated chemiluminescence in rat liver homogenate: (-)-epicatechin (IC50=7.0 microM) and (+)-catechin (IC50=13 microM) were more potent than myricetin (IC50=20 microM) in inhibiting the chemiluminescence signal. (c) Lucigenin chemiluminescence in aortic rings: (-)-epicatechin (IC50=15 microM) and (+)-catechin (IC50=18 microM) showed higher antioxidant capacity than myricetin (IC50=32 microM). 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. SN - 0716-9760 UR - https://www.unboundmedicine.com/medline/citation/15455657/Polyphenols_and_red_wine_as_antioxidants_against_peroxynitrite_and_other_oxidants_ L2 - https://medlineplus.gov/antioxidants.html DB - PRIME DP - Unbound Medicine ER -