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EPR evaluation of the antiradical activity of wines containing high concentrations of resveratrol.
- Source :
-
Drugs under experimental and clinical research [Drugs Exp Clin Res] 2004; Vol. 30 (3), pp. 111-5. - Publication Year :
- 2004
-
Abstract
- The ability of two samples of red wine with different resveratrol concentrations to inhibit hydroxyl radicals (*OH) produced by a Fenton-type reaction was assessed using the method of electronic paramagnetic resonance (EPR). One sample was an autochthonous wine, Uvalino, which has a very high resveratrol concentration; the second was another red wine with a much lower resveratrol concentration. The ability of the sample of Uvalino wine to obstruct hydroxyl radicals was evident, but it wasn't much better than the ability of the sample of wine with a lower resveratrol concentration. The resveratrol concentration of wine is an important factor for the inhibition of the formation of free radicals, especially hydroxyl radicals; however, it is not the only one responsible for this property of wine. Resveratrol concentration can act synergically with other factors, such as polyphenols, which are also contained in wine and have antioxidant properties.
- Subjects :
- Drug Synergism
Flavonoids analysis
Flavonoids pharmacology
Free Radical Scavengers chemistry
Free Radical Scavengers pharmacology
Free Radicals adverse effects
Free Radicals analysis
Italy
Phenols analysis
Phenols pharmacology
Polyphenols
Resveratrol
Stilbenes pharmacology
Vitis chemistry
Vitis classification
Wine classification
Drug Evaluation, Preclinical methods
Electron Spin Resonance Spectroscopy methods
Free Radicals antagonists & inhibitors
Stilbenes analysis
Wine analysis
Subjects
Details
- Language :
- English
- ISSN :
- 0378-6501
- Volume :
- 30
- Issue :
- 3
- Database :
- MEDLINE
- Journal :
- Drugs under experimental and clinical research
- Publication Type :
- Academic Journal
- Accession number :
- 15366787