Comparison of antioxidant potentials of red wine, white wine, grape juice and alcohol

被引：25

作者：

Durak, I ^{[1
]}

Avci, A ^{[1
]}

Kaçmaz, M ^{[1
]}

Büyükkoçak, S ^{[1
]}

Çimen, MYB ^{[1
]}

Elgün, S ^{[1
]}

Öztürk, HS ^{[1
]}

机构：

[1] Ankara Univ, Fac Med, Dept Biochem, TR-06100 Ankara, Turkey

来源：

CURRENT MEDICAL RESEARCH AND OPINION | 1999年 / 15卷 / 04期

关键词：

red wine; white wine; grape juice; ethyl alcohol; antioxidant potential;

D O I：

10.1185/03007999909116503

中图分类号：

R5 [内科学];

学科分类号：

1002 ; 100201 ;

摘要：

Antioxidant potential (AOP) and non-enzymatic superoxide radical scavenger activity (NSSA) values of red wine, white wine, grape juice and ethyl alcohol were assessed and values were compared. The effects of these beverages on serum AOP and NSSA values were also measured in vitro. Red wine, white wine and grape juice exert strong antioxidant activity in similar degrees and all produce significant effects on serum AOP and NSSA values. However, ethyl alcohol does not have either AOP or NSSA, nor does it have an effect on serum AOP or NSSA values. AOP values (nmol/ml h) of red wine, white wine and grape juice were 20.8 +/- 4.2, 23.2 +/- 4.0 and 24.6 +/- 4.8, respectively. NSSA values (U/ml) of red wine, white wine and grape juice were 30.4 +/- 6.8, 26.8 +/- 5.6 and 32.6 +/- 5.8, respectively. There were no statistically meaning differences between AOP and NSSA values of the groups (p > 0.05 for all). Results suggest that red wine, white wine and grape juice all have high antioxidant potential to protect cellular structures against peroxidation reactions owing to their rich phenolic contents.

引用

页码：316 / 320

页数：5

共 20 条

[1] Phenolic content of various beverages determines the extent of inhibition of human serum and low-density lipoprotein oxidation in vitro: Identification and mechanism of action of some cinnamic acid derivatives from red wine [J].