engleski

Antioxidative and vasodilatatory effects of phenolic acids from wine

Beneficial effects of moderate wine intake on human health have been attributed primarily to the phenolic compounds in wine. Although phenolic acids represent a significant fraction of wine phenolics, their biological effects have been scarcely investigated. The aim of the present study was to determine the antioxidative and vasodilatatory properties of 9 phenolic acids from wine and possible correlation between these two effects. The following phenolic acids, as pure compounds, were studied: sinapic, ferulic, vanillic, syringic, p-hydroxybenzoic, caffeic, protocatechuic, p-coumaric and gallic acid. Antioxidative capacity of the acids (1 mmol/L) was determined by two methods, ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC). Their vasodilatatory activity in vitro was determined on isolated rings (n = 12 per acid) from rat aorta. Four rings from each animal were mounted in 20 ml organ baths containing modified Krebs-Henseleit solution. This study indicates that phenolic acids are potent antioxidants but weak vasodilators. Moreover, there is a negative correlation between these two effects of wine phenolic acids.

Red wine; Antioxidant capacity; Phenolic acid; Antioxidants; Vasodilatation

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