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Although there is a large body of evidence on the main role of red wine in protection of low-density lipoprotein (LDL) against oxidation, there are few data on the role of pomegranate juice, which has high phenolic content. We conducted this study considering the possible importance of pomegranate wine as an antioxidant and in order to make a comparison between red and pomegranate wines. The phenol levels of pomegranate and red wines (4,850 mg/L gallic acid equivalents and 815 mg/L gallic acid equivalents, respectively) were in accordance with their total antioxidant activity (39.5% and 33.7%, respectively). Both wines decreased LDL-diene levels following a 30-minute incubation period compared with controls (145 +/- 3.2 micromol/mg of LDL protein). However, pure pomegranate wine demonstrated a greater antioxidant effect (P < .01) on diene level (110 +/- 4.6 micromol/mg of LDL protein) than pure red wine (124 +/- 3.2 micromol/mg of LDL protein). In conclusion, we suggest that pomegranate wine has potential protective effects toward LDL oxidation, and it may be a dietary choice for people who prefer fruit wines.

The evaluation of oenological colorimetric indexes, CIELAB parameters, total phenols and antioxidant activities has been studied in different fruit wines made from black mulberry, blackberry, quince, apple, apricot, melon, red raspberry, bilberry, sour cherry and strawberry. The highest value of antioxidant activities and total phenolic contents were determined in bilberry, blackberry and black mulberry wines (61.80%, 1161 mg/l gallic acid equivalents; 60.00%, 1232 mg/l gallic acid equivalents; 58.10%, 1081 mg/l gallic acid equivalents), respectively. The highest values for A420 nm, A520 nm, A620 nm, the proportion of blue, wine colour, wine total colour of pigments, wine polymeric pigment colour and K-K values logarithmic colour intensity) were determined in bilberry fruit wine. Positive correlation was found between antioxidant activities and total phenols (r=0.958, P = 0.001). The results of grouping of different parameters in n-dimensional space with different fruit wines demonstrated the importance of bilberry, blackberry and black mulberry wines as natural antioxidants and colourants.

Current research suggests that phenolics from wine may play a positive role against oxidation of low-density lipoprotein (LDL), which is a key step in the development of atherosclerosis. Considering the effects of different wine-making techniques on phenols and the wine consumption preference influencing the benefical effects of the product, organically and non-organically produced wines were obtained from the grapes of Vitis vinifera origin var: Carignan, Cabernet Sauvignon, Merlot, Grenache, Columbard and Semillon. Levels of total phenols [mg/l gallic acid equivalents (GAE)], antioxidant activity (%) and inhibition of LDL oxidation [%, inhibition of diene and malondialdehyde (MDA) formation] were determined. Some phenolic acids (gallic acid, p-hydroxybenzoic acid, syringic acid, 2,3-dihydroxybenzoic acid, ferulic acid, p-coumaric acid and vanillic acid) were quantified by high-performance liquid chromatography equipped with an electrochemical detection carried at +0.65 V (versus Ag/AgCl, 0.5 microA full scale). The highest concentrations of gallic, syringic and ferulic acids were found in organic Cabernet Sauvignon; 2,3-dihydroxybenzoic acid in organic Carignan and p-coumaric and vanillic acids in non-organic Merlot wine. High levels of antioxidant activity (AOA), inhibition of LDL oxidation and total phenol levels were found in non-organic Merlot (101.950% AOA; 88.570% LDL-diene; 41.000% LDL-MDA; 4700.000 mg/l GAE total phenol) and non-organic Cabernet Sauvignon (92.420% AOA; 91.430% LDL-diene; 67.000% LDL-MDA; 3500.000 mg/l GAE total phenol) grape varieties. Concentrations of some individual phenolic constituents (ferulic, p-coumaric, vanillic) are correlated with high antioxidant activity and inhibition of LDL oxidation. The best r value for all examined characteristics was determined for gallic acid, followed by 2,3-dihydroxybenzoic, syringic, ferulic and p-coumaric acids. Negative correlation of vanillic with MDA and p-hydroxybenzoic acid with LDL were confirmed by principal component analysis (PCA) analyses. Red wines display a higher antioxidant activity (81.110% AOA) than white ones (19.512% AOA). The average level of LDL inhibition capacity in red wine was determined as 87.072% and for the white as 54.867%.

Abstract: This study investigated the effect of biotransformation on anti‐inflammatory activities of propolis. Propolis was dissolved with 10% ethanol and 40% polyethyleneglycol and applied ultrasonic treatment followed by Lactobacillus plantarum fermentation at 30 °C/48 hrs under constant agitation conditions. The in vitro anti‐inflammatory activity was determined by measuring hyaluronidase and xanthine oxidase activity. Usage of PEG as a solvent and bioconversion by 8014 strain yielded high phenolic content, antioxidant, and anti‐inflammatory activity. Results indicated that the anti‐inflammatory activities of propolis samples are highly related to extraction methods. Optimization of extraction and biotransformation methods are subjects of further research. Practical applications: In our work, we have developed a new bio‐product with reduced allergenicity by biotransformation from different Lactobacillus plantarum strains (10, 8014, ATCC) and propolis extracts prepared by dissolving in different solvents (ethanol, PEG, water). Anti‐inflammatory and in‐vitro antioxidant effects of this bio‐product were investigated. As a result, it was found that in order to obtain a bio‐product with high phenolic content and low allergic effect the most suitable bacterial strain was L. plantarum 8014 and the most suitable solvent was PEG. The most important factor limiting the use of propolis in humans is due to the allergenic components in the structure. It is thought that this new bio‐product, which has low allergic effect and high antioxidant activity obtained by biotransformation of propolis, may be a new light of hope for people who can not use propolis due to allergic reasons. In the future, this bio‐product is thought to provide significant benefits to human health. [ABSTRACT FROM AUTHOR]

The highest values of antioxidant activity (AOA), inhibition of low-density lipoproteins (LDL-diene, LDL-MDA) and total phenols were determined in pomace (82.30 and 82.60%), grapes (68.91%) and must [2750 mg L−1 gallic acid equivalents (GAE)], respectively. For all parameters (AOA, iLDL-diene, iLDL-MDA, total phenols) the highest values were obtained in Cabernet Sauvignon and Merlot grape varieties. Positive correlations were determined between AOA and iLDL-diene (r = 0.809); AOA and total phenols (r = 0.528); total phenols and iLDL-diene (r = 0.451) with significance ofP < 0.005. The results of principal component analysis demonstrated that the location of iLDL-diene and AOA is the same for pomace, must and red wines. The total phenols are found in the same place in red wines, red grapes, pomace and must. The results emphasize the importance of must, pomace and red wine for inhibiting LDL-oxidation. [ABSTRACT FROM AUTHOR]

Current research suggests that phenolics from wine may play a positive role against oxidation of low-density lipoprotein (LDL), which is a key step in the development of atherosclerosis. Considering the effects of different wine-making techniques on phenols and the wine consumption preference influencing the beneficial effects of the product, organically and non-organically produced wines were obtained from the grapes of Vitis vinfera origin var: Carignan, Cabernet Sauvignon, Merlot, Grenache, Columbard and Semillon. Levels of total phenols [mg/I gallic acid equivalents (GAE)], antioxidant activity (%) and inhibition of LDL oxidation [%, inhibition of diene and malondialdehyde (MDA) formation] were determined. Some phenolic acids (gallic acid, p-hydroxybenzoic acid, syringic acid, 2,3-dihydroxybenzoic acid, ferulic acid, p-coumaric acid and vanillic acid) were quantified by high-performance liquid chromatography equipped with an electrochemical detection carried at +0.65 V (versus Ag/AgCl, 0.5 µA full scale). The highest concentrations of gallic, syringic and ferulic acids were found in organic Cabernet Sauvignon; 2,3-dihydroxybenzoic acid in organic Carignan and p-coumaric and vanillic acids in non-organic Merlot wine. High levels of antioxidant activity (AOA), inhibition of LDL oxidation and total phenol levels were found in non-organic Merlot (101.950% AOA; 88.570% LDL-diene; 41.000% LDL-MDA; 4700.000 mg/I GAE total phenol) and non-organic Cabernet Sauvignon (92.420% AOA; 91.430% LDL-diene; 67.000% LDL- MDA; 3500.000 mg/I GAE total phenol) grape varieties. Concentrations of some individual phenolic constituents (ferulic, p-coumaric, vanillic) are correlated with high antioxidant activity and inhibition of LDL oxidation. The best r value for all examined characteristics was determined for gallic acid, followed by 2,3-dihydroxybenzoic, syringic, ferulic and p-coumaric acids. Negative correlation of vanillic with MDA and p-hydroxybenzoic acid with LDL were confirmed by principal components analysis (PCA) analyses. Red wines display a higher antioxidant activity (81.110% AOA) than white ones (19.512% AOA). The average level of LDL inhibition capacity in red wine was determined as 87.072% and for the white as 54.867%. [ABSTRACT FROM AUTHOR]

Purpose: Rosacea might be related to an increased activity of reactive oxygen species (ROS) and deficient function of the antioxidant system. Glutathione S-transferases (GSTs) play a primer role in cellular defense against electrophilic chemical species and radical oxygen species. We hypothesized that increased ROS activity or decreased antioxidant potential, possibly induced by GST gene polymorphism, might have a pathogenic role in rosacea. Methods: The study group consisted of 45 patients with rosacea and 100 control subjects. DNA samples were isolated from blood samples using high pure polymerase chain reaction (PCR) Template preparation Kit. The GSTM1, GSTT1, and P1 polymorphisms were detected using a real-time PCR and fluorescence resonance energy transfer with a Light-Cycler Instrument. Associations between specific genotypes and the development of rosacea were examined using logistic regression analyses to calculate odds ratios (OR) and 95% confidence intervals (CI). Results: GSTM1 and GSTT1 null genotypes were found to be statistically different from control ( P=0.005, P=0.009, respectively), and associated with an increased risk of rosacea (OR [95% CI]: 2.84 [1.37–5.89]; OR [95% CI]: 2.68 [1.27–5.67], respectively). There was a statistically significant relationship between both null combination of the GSTM1 and GSTT1 genotype polymorphisms and rosacea ( P=0.003, OR [95% CI]: 4.18 [1.57–11.13]). There were no statistically significant differences between patient and control groups for the GSTP1 Ile/Ile, Ile/Val, and Val/Val genotypes ( P>0.05). Conclusion: We demonstrated a significant association between the GSTT1 and/or GSTM1 null genotypes and rosacea. However, the potential role of GSTs as markers of susceptibility to rosacea needs further studies in larger patient groups. [ABSTRACT FROM AUTHOR]