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Health benefits of wine: don't expect resveratrol too much.
Food Chem. 2014 Aug 01; 156:258-63.FC

Abstract

Moderate consumption of red wine reduces the risk of heart disease and extends lifespan, which these healthy benefits are often attributed to its high antioxidant content. The relative contributions of wine polyphenols in healthy benefits were studied in this study. Among all wine polyphenols, caffeic acid was the richest one, while gallic acid showed the highest free radical scavenging activity. There was no significant difference between the prime red wine and the red wine adding 10-fold resveratrol on neuroprotective effects on SH-SY5Y cell line. The contribution percentage of resveratrol to the antioxidant activity of red wine was less than other tested polyphenols. It suggested that resveratrol may be negligible with respect to healthy benefits of red wine.

Authors+Show Affiliations

College of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China; School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China.School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China.College of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China; School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China.School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China.School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China; College of Life Science and Bio-pharmaceutical, Guangdong Pharmaceutical University, Guangzhou 510006, China.College of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China. Electronic address: hexiangjiu@hotmail.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

24629966

Citation

Xiang, Limin, et al. "Health Benefits of Wine: Don't Expect Resveratrol Too Much." Food Chemistry, vol. 156, 2014, pp. 258-63.
Xiang L, Xiao L, Wang Y, et al. Health benefits of wine: don't expect resveratrol too much. Food Chem. 2014;156:258-63.
Xiang, L., Xiao, L., Wang, Y., Li, H., Huang, Z., & He, X. (2014). Health benefits of wine: don't expect resveratrol too much. Food Chemistry, 156, 258-63. https://doi.org/10.1016/j.foodchem.2014.01.006
Xiang L, et al. Health Benefits of Wine: Don't Expect Resveratrol Too Much. Food Chem. 2014 Aug 1;156:258-63. PubMed PMID: 24629966.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Health benefits of wine: don't expect resveratrol too much. AU - Xiang,Limin, AU - Xiao,Lingyun, AU - Wang,Yihai, AU - Li,Haifeng, AU - Huang,Zebo, AU - He,Xiangjiu, Y1 - 2014/01/18/ PY - 2013/10/27/received PY - 2013/12/31/revised PY - 2014/01/03/accepted PY - 2014/3/18/entrez PY - 2014/3/19/pubmed PY - 2015/10/17/medline KW - Antioxidant activity KW - Polyphenols KW - Red wine KW - Resveratrol KW - SH-SY5Y cell SP - 258 EP - 63 JF - Food chemistry JO - Food Chem VL - 156 N2 - Moderate consumption of red wine reduces the risk of heart disease and extends lifespan, which these healthy benefits are often attributed to its high antioxidant content. The relative contributions of wine polyphenols in healthy benefits were studied in this study. Among all wine polyphenols, caffeic acid was the richest one, while gallic acid showed the highest free radical scavenging activity. There was no significant difference between the prime red wine and the red wine adding 10-fold resveratrol on neuroprotective effects on SH-SY5Y cell line. The contribution percentage of resveratrol to the antioxidant activity of red wine was less than other tested polyphenols. It suggested that resveratrol may be negligible with respect to healthy benefits of red wine. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24629966/Health_benefits_of_wine:_don't_expect_resveratrol_too_much_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(14)00012-0 DB - PRIME DP - Unbound Medicine ER -