Comparative study on the antioxidant capacity of wines and other plant-derived beverages

被引:25
作者
Actis-Goretta, L
Mackenzie, GG
Oteiza, PI
Fraga, CG
机构
[1] Univ Buenos Aires, PRALIB, Sch Pharm & Biochem, RA-1053 Buenos Aires, DF, Argentina
[2] Univ Buenos Aires, IQUIFIB, Sch Pharm & Biochem, UBA,CONICET, RA-1053 Buenos Aires, DF, Argentina
来源
ALCOHOL AND WINE IN HEALTH AND DISEASE | 2002年 / 957卷
关键词
antioxidants; red wine; tea; mate" tea;
D O I
10.1111/j.1749-6632.2002.tb02925.x
中图分类号
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号
07 ; 0710 ; 09 ;
摘要
Consistent epidemiological data point to a reduced morbidity and mortality front coronary heart disease and atherosclerosis in people consuming plant-derived beverages such as tea or wine. We studied the antioxidant capacity of three red wines (W) and compared it those of tea and herbal "mate" tea infusions. The antioxidant capacity was evaluated measuring: (1) the inhibition of the luminol-induced chemiluminescence assay (TRAP); (2) the inhibition of 2.2'-thiobarbituric-reactive substances (TBARS) formation in liposomes by fluorescence; (3) the protection of Jurkat cells from AMVN-induced oxidation, measuring the oxidation of 5-(and-6)-carboxy-2'7'-dichlorodihydrofluorescein diacetate to a fluorescent derivative. The polyphenolic content was estimated spectrophotometrically and by HPLC with electrochemical detection. All three beverages provided antioxidant protection in the three assays in a dose-dependent manner. Significant and positive correlations were found between antioxidant capacity and total polyphenol content, especially in the Jurkat cell oxidation assay (r: 0.96, p < 0.01). Results suggest that these dietary components could be a source of antioxidants that protect from oxidative stress. Further studies of absorption and metabolism of the active compounds will judge the physiological relevance of these results for human health.
引用
收藏
页码:279 / 283
页数:5
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