SciELO - Scientific Electronic Library Online

 
vol.37 issue2Omega-3 Fatty Acids and Antioxidants in Edible Wild PlantsA Pyranine based Procedure for Evaluation of the Total Antioxidant Potential (TRAP) of Polyphenols: A Comparison with closely related Methodologies author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

Share


Biological Research

Print version ISSN 0716-9760

Abstract

VALDEZ, LAURA B; ALVAREZ, SILVIA; ZAOBORNYJ, TAMARA  and  BOVERIS, ALBERTO. Polyphenols and Red Wine as Antioxidants against Peroxynitrite and other Oxidants . Biol. Res. [online]. 2004, vol.37, n.2, pp.279-286. ISSN 0716-9760.  http://dx.doi.org/10.4067/S0716-97602004000200014.

The antioxidant capacity of polyphenols (+)-catechin, (-)-epicatechin and myricetin, and of different types of red wines (Cabernet Sauvignon, Malbec and blended wine) was evaluated by three assays. (a) NADH oxidation by peroxynitrite (ONOO-): the ONOO- scavenging activity was higher for myricetin (IC50=35 µM) than for (+)-catechin (IC50=275 µM) and (-)-epicatechin (IC50=313 µM). (b) Peroxynitrite initiated chemiluminescence in rat liver homogenate: (-)-epicatechin (IC50=7.0 µM) and (+)-catechin (IC50=13 µM) were more potent than myricetin (IC50=20 µM) in inhibiting the chemiluminescence signal. (c) Lucigenin chemiluminescence in aortic rings: (-)-epicatechin (IC50=15 µM) and (+)-catechin (IC50=18 µM) showed higher antioxidant capacity than myricetin (IC50=32 µM). All the assayed red wines were able to scavenge the oxidants and free radical species that generate the signal in each assay. Cabernet Sauvignon was the red wine with the highest antioxidant capacity in comparison with Malbec and blended wine. It is concluded that the use of sensitive biological systems (as the aortic ring chemiluminescence) provides important information in addition to the results from chemical (NADH oxidation by peroxynitrite) and biochemical (homogenate chemiluminescence) assays and offers advances in the physiological role of polyphenols

Keywords : Antioxidant capacity; peroxynitrite; polyphenols; red wines; superoxide anion.

        · text in English     · English ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License