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LDL isolated from plasma-loaded red wine procyanidins resist lipid oxidation and tocopherol depletion.
J Agric Food Chem. 2008 May 28; 56(10):3798-804.JA

Abstract

Dietary phenolic compounds may act as antioxidants in vitro, but because of structural modifications during absorption, its role based on concentrations high enough to afford an antioxidant protection needs to be re-evaluated. We have explored the hypothesis that red wine procyanidins interact with low density lipoproteins (LDL) and that, at this location, the phenolic compounds efficiently protect LDL from oxidation and maintain LDL alpha-tocopherol at a high steady state concentration by recycling it back from the alpha-tocopheroxyl radical. To this end, human plasma was supplemented with wine procyanidins and isolated LDL were challenged with a constant flux of peroxyl radicals. As compared with LDL from plasma-free procyanidins, those LDL better resisted lipid oxidation and exhibited longer lag-phases of alpha-tocopherol consumption. The procyanidins, depending on their structure, were able to reduce the UV-induced alpha-tocopherol radical in a micellar system, as evidenced by electron paramagnetic ressonance. Mechanistically, the protection of LDL was interpreted in terms of quenching of peroxyl radicals and the recycling of alpha-tocopherol by the procyanidins bound to the lipoproteins. These results support the notion that, in human plasma, the procyanidins, via binding to LDL, may act as efficient local antioxidants.

Authors+Show Affiliations

Faculty of Pharmacy and Center for Neurosciences and Cell Biology, University of Coimbra, Coimbra, Portugal.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

18454545

Citation

Lourenço, Cátia F., et al. "LDL Isolated From Plasma-loaded Red Wine Procyanidins Resist Lipid Oxidation and Tocopherol Depletion." Journal of Agricultural and Food Chemistry, vol. 56, no. 10, 2008, pp. 3798-804.
Lourenço CF, Gago B, Barbosa RM, et al. LDL isolated from plasma-loaded red wine procyanidins resist lipid oxidation and tocopherol depletion. J Agric Food Chem. 2008;56(10):3798-804.
Lourenço, C. F., Gago, B., Barbosa, R. M., de Freitas, V., & Laranjinha, J. (2008). LDL isolated from plasma-loaded red wine procyanidins resist lipid oxidation and tocopherol depletion. Journal of Agricultural and Food Chemistry, 56(10), 3798-804. https://doi.org/10.1021/jf0733259
Lourenço CF, et al. LDL Isolated From Plasma-loaded Red Wine Procyanidins Resist Lipid Oxidation and Tocopherol Depletion. J Agric Food Chem. 2008 May 28;56(10):3798-804. PubMed PMID: 18454545.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - LDL isolated from plasma-loaded red wine procyanidins resist lipid oxidation and tocopherol depletion. AU - Lourenço,Cátia F, AU - Gago,Bruno, AU - Barbosa,Rui M, AU - de Freitas,Víctor, AU - Laranjinha,João, Y1 - 2008/05/03/ PY - 2008/5/6/pubmed PY - 2008/7/29/medline PY - 2008/5/6/entrez SP - 3798 EP - 804 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 10 N2 - Dietary phenolic compounds may act as antioxidants in vitro, but because of structural modifications during absorption, its role based on concentrations high enough to afford an antioxidant protection needs to be re-evaluated. We have explored the hypothesis that red wine procyanidins interact with low density lipoproteins (LDL) and that, at this location, the phenolic compounds efficiently protect LDL from oxidation and maintain LDL alpha-tocopherol at a high steady state concentration by recycling it back from the alpha-tocopheroxyl radical. To this end, human plasma was supplemented with wine procyanidins and isolated LDL were challenged with a constant flux of peroxyl radicals. As compared with LDL from plasma-free procyanidins, those LDL better resisted lipid oxidation and exhibited longer lag-phases of alpha-tocopherol consumption. The procyanidins, depending on their structure, were able to reduce the UV-induced alpha-tocopherol radical in a micellar system, as evidenced by electron paramagnetic ressonance. Mechanistically, the protection of LDL was interpreted in terms of quenching of peroxyl radicals and the recycling of alpha-tocopherol by the procyanidins bound to the lipoproteins. These results support the notion that, in human plasma, the procyanidins, via binding to LDL, may act as efficient local antioxidants. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/18454545/LDL_isolated_from_plasma_loaded_red_wine_procyanidins_resist_lipid_oxidation_and_tocopherol_depletion_ L2 - https://doi.org/10.1021/jf0733259 DB - PRIME DP - Unbound Medicine ER -