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Protective effects of Merlot red wine extract and its major polyphenols in PC12 cells under oxidative stress conditions.
J Food Sci. 2013 Jan; 78(1):H112-8.JF

Abstract

The potential effect of the extracts from free-run and pressed Merlot red wine has been evaluated in PC12 cells under oxidative stress situation. Comparing both vinification process, pressed Merlot red wine extract possessed higher neuroprotective activity than the free run wine, possibly attributed to the major content in all global polyphenolic families. High performance liquid chromatography determination of individual polyphenols showed that the major compounds found in Merlot red wine extract were quercetin, catechin, epicatechin, tyrosol, gallic acid, and procyanidins. Pretreatments with these polyphenolic compounds (0.25 mM and 0.1 mM, 24 h) significantly increased cell viability of H(2)O(2) and Fenton reaction treated cells. Moreover, these polyphenols attenuated ROS production and decreased the Redox Index of glutathione (RI = GSSG/GSH + GSSG) in cells treated only with Fenton reaction. Furthermore, some polyphenols induced antioxidant enzymes activity and protein expression. Quercetin was the most active. These results support the beneficial effects of red wine extracts and some of its polyphenols under oxidative stress conditions.

PRACTICAL APPLICATION

This research provides evidences of the preventive properties of wine extracts and its major polyphenols under oxidative stress conditions.

Authors+Show Affiliations

Department of Pharmacology, Faculty of Pharmacy, University Complutense de Madrid, Madrid, Spain.No 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

23278327

Citation

Martín, Sara, et al. "Protective Effects of Merlot Red Wine Extract and Its Major Polyphenols in PC12 Cells Under Oxidative Stress Conditions." Journal of Food Science, vol. 78, no. 1, 2013, pp. H112-8.
Martín S, González-Burgos E, Carretero ME, et al. Protective effects of Merlot red wine extract and its major polyphenols in PC12 cells under oxidative stress conditions. J Food Sci. 2013;78(1):H112-8.
Martín, S., González-Burgos, E., Carretero, M. E., & Gómez-Serranillos, M. P. (2013). Protective effects of Merlot red wine extract and its major polyphenols in PC12 cells under oxidative stress conditions. Journal of Food Science, 78(1), H112-8. https://doi.org/10.1111/1750-3841.12000
Martín S, et al. Protective Effects of Merlot Red Wine Extract and Its Major Polyphenols in PC12 Cells Under Oxidative Stress Conditions. J Food Sci. 2013;78(1):H112-8. PubMed PMID: 23278327.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Protective effects of Merlot red wine extract and its major polyphenols in PC12 cells under oxidative stress conditions. AU - Martín,Sara, AU - González-Burgos,Elena, AU - Carretero,M Emilia, AU - Gómez-Serranillos,M Pilar, Y1 - 2012/12/21/ PY - 2013/1/3/entrez PY - 2013/1/3/pubmed PY - 2013/6/29/medline SP - H112 EP - 8 JF - Journal of food science JO - J Food Sci VL - 78 IS - 1 N2 - UNLABELLED: The potential effect of the extracts from free-run and pressed Merlot red wine has been evaluated in PC12 cells under oxidative stress situation. Comparing both vinification process, pressed Merlot red wine extract possessed higher neuroprotective activity than the free run wine, possibly attributed to the major content in all global polyphenolic families. High performance liquid chromatography determination of individual polyphenols showed that the major compounds found in Merlot red wine extract were quercetin, catechin, epicatechin, tyrosol, gallic acid, and procyanidins. Pretreatments with these polyphenolic compounds (0.25 mM and 0.1 mM, 24 h) significantly increased cell viability of H(2)O(2) and Fenton reaction treated cells. Moreover, these polyphenols attenuated ROS production and decreased the Redox Index of glutathione (RI = GSSG/GSH + GSSG) in cells treated only with Fenton reaction. Furthermore, some polyphenols induced antioxidant enzymes activity and protein expression. Quercetin was the most active. These results support the beneficial effects of red wine extracts and some of its polyphenols under oxidative stress conditions. PRACTICAL APPLICATION: This research provides evidences of the preventive properties of wine extracts and its major polyphenols under oxidative stress conditions. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/23278327/Protective_effects_of_Merlot_red_wine_extract_and_its_major_polyphenols_in_PC12_cells_under_oxidative_stress_conditions_ L2 - https://doi.org/10.1111/1750-3841.12000 DB - PRIME DP - Unbound Medicine ER -