Naslov
Mechanisms Of Red Wine Antioxidative Effects In Humans

Autori
Modun, Darko ; Musić, Ivana ; Vuković, Jonatan ; Brizić, Ivica ; Katalinić, Višnja ; Boban, Mladen

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Proceedings of 2nd Congress of the Alps-Adria Working Community on the Maritime, Undersea and Hyperbaric Medicine / Petri, Nadan - Split : Naval Medical Institute of the Croatian Navy: Croatian Maritime, Undersea and Hyperbaric Medical Society: Regional Center for Assistance and Disaster Relief, 2006

Skup
2nd Congress of the Alps-Adria Working Community on the Maritime, Undersea and Hyperbaric Medicine

Mjesto i datum
Zadar, Hrvatska, 18.10.2006. - 21.10.2006

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Red wine; antioxidant capacity; polyphenols; urate; free radicals; antioxidants; human

Sažetak
Acute increase in serum/plasma antioxidant capacity after red wine consumption was initially attributed to the wine polyphenolics. However, polyphenolics are poorly absorbed and their plasma concentrations after wine consumption are insufficient to explain the observed elevation in antioxidant capacity. Red wine consumption is also linked with the acute increase in serum/plasma urate concentration that significantly contributes to the observed increase in serum antioxidant capacity. However, exact wine compound(s) responsible for urate increase have not been determined. By using red wine, dealcoholized red wine, polyphenols-stripped red wine, ethanol-water solution and water, the role of wine polyphenols and induction of plasma urate elevation on plasma antioxidant capacity was examined in humans (n=9 per beverage). Healthy males randomly consumed each beverage in a cross-over design. Plasma antioxidant capacity (measured by ferric reducing antioxidant power, FRAP), and urate concentrations were determined before and 30, 60, 90, 120 and 180 min after beverage intake. Dealcoholized red wine and polyphenols-stripped red wine induced similar increase in FRAP values which represented nearly half the effect of the original red wine. This indicates that consumption of red wine involves two separate mechanisms in elevation of plasma FRAP values and both wine phenols and plasma urate contribute to that effect. In contrast to ethanol and water, consumption of both wine and polyphenolics-stripped wine resulted in increase of plasma urate and antioxidant capacity, reaching the peak after 60 minutes. Other constituents, given in concentrations found in red wine, were subsequently tested in order to precisely identify the one causing increase of plasma urate and antioxidant capacity. We successfully replicated this increase by the consumption of 8 g/L glycerol in ethanol-water solution. Our results indicate that elevation of plasma urate after red wine consumption is polyphenolics-independent and that combination of glycerol and ethanol is responsible for urate-related increase in plasma antioxidant capacity. Our finding that glycerol and ethanol interact in modulating urate production and related increase in plasma antioxidant capacity provides a novel experimental direction in clarifying the biological effects of red wine.

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti, Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA