Polyphenol Content and Total Antioxidant Potential of Selected Italian Wines

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 4, 1997, Pages 1152-1155

  Simonetti, Paolo ^a   Pietta, Piergiorgio ^b,c   Testolin, Giulio ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b INSTITUTE OF BIOMEDICAL TECHNOLOGIES   (Italy)

^c CNR   (Italy)

Author keywords

Antioxidant; Flavanols; Flavonols; Phenols; Wine

Indexed keywords

EID: 0000930975     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960705d     Document Type: Article

References (27)

1. Aruoma, O. I.; Murcia, A.; Butler, J.; Halliwell, B. Evaluation of the antioxidant and prooxidant actions of gallic acid and its derivatives. J. Agric. Food Chem. 1993, 41, 1880-1885.
2. Aruoma, O. I. Nutrition and health aspects of free radicals and antioxidants. Food Chem. Tox. 1994, 32, 671-683.
3. Buettner, G. R. The pecking order of free radicals and antioxidants: lipid peroxidation, α-tocopherol and ascorbate. Arch. Biochem. Biophys. 1993, 300, 535-543.
4. Di Stefano, R.; Guidoni, S. La determinazione dei polifenoli totali nei mosti e nei vini (Determination of total phenols in musts and wines). Vignevini 1989, 1/2, 47-52.
5. Frankel, E. N.; Kanner, J.; German, J. B.; Parks, E.; Kinsella J. E. Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine. Lancet 1993, 341, 454-457.
6. Frankel, E. N.; Waterhouse, A. L.; Teissedre P. L. Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. J. Agric. Food Chem. 1995, 43, 890-894.
7. Gronbaek, M.; Deis, A.; Sorensen, T. I. A.; Becker, U.; Schnohr, P.; Jensen, G. Mortality associated with moderate intakes of wine, beer, or spirits. Br. Med. J. 1995, 310, 1165-1169.
8. Gryglewski, R. J.; Korbut, R.; Robak, J.; Swies J. On the mechanism of antithrombotic action of flavonoids. Biochem. Pharmacol. 1987, 36, 317-322.
9. Hertog, M. G. L.; Feskens, E. J. M.; Hollman, P. C. H.; Katan, M. B.; Kromhout, D. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen elderly study. Lancet 1993a, 342, 1007-1011.
10. Hertog, M. G. L.; Hollman, P. C. H.; van de Putte, B. Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices. J. Agric. Food Chem. 1993b, 41, 1242-1246.
11. Hertog, M. G. L.; Kromhout, D.; Aravanis, C.; Blackburn, E.; Buzina, R.; Fidanza F.; Giampaoli, S.; Jansen, A.; Menotti, A.; Nedeljkovic, S.; Pekkarinen, M.; Simic, B. S.; Toshima, H.; Feskens, E. J. M.; Hollman, P. C. H.; Katan, M. B. Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. Arch. Intern. Med. 1995, 155, 381-386.
12. Hodnick, W. F.; Kung, F. S.; Roettoer, W. J.; Bohmond, C. W.; Pardini, R. S. Inhibition of mitochondrial respiration and production of toxic oxigen radicals by flavonoids. Biochem. Pharmacol. 1986, 35, 2345-2357.
13. Kushi, L. H.; Lenart, E. B.; Willet, W. C. Health implications of Mediterranean diets in light of contemporary knowledge. 1. Plant foods and dairy products. Am. J. Clin. Nutr. 1995, 61 (Suppl.), 1407S-1415S.
14. Maxwell, S.; Cruickshank, A.; Thorpe, G. Red wine and antioxidant activity in serum. Lancet 1994, 344, 193-194.
15. McMurrough, I.; Baert, T. Identification of proanthocyanidins in beer and their direct measurement with a dual electrode electrochemical detector. J. Inst. Brew. 1994, 100, 409-416.
16. Merfort, I.; Heilmann, J.; Weiss, M.; Pietta, P. G.; Gardana, C. Radical scavenger activity of three flavonoid metabolites studied by inhibition of chemiluminescence in humans. Planta Med. 1996, 62, 289-292.
17. Middleton, E.; Kandaswami, C. Effects of flavonoids on immune and inflammatory cell functions. Biochem. Pharmacol. 1992, 43, 1167-1679.
18. Pellegrini, N.; Simonetti, P.; Brusamolino, A.; Bottasso, B.; Pareti, F. I. Composition of platelet phospholipids after moderate consumption of red wine in healthy volunteers. Eur. J. Clin. Nutr. 1996a, 50, 535-541.
19. Pellegrini, N.; Pareti, F. I.; Stabile, F.; Brusamolino, A.; Simonetti, P. Effects of moderate consumption of red wine on platelet aggregation and haemostatic variables in healthy volunteers. Eur. J. Clin. Nutr. 1996b, 50, 209-213.
20. Pietta, P. G.; Mauri, P. L.; Simonetti, P.; Testolin, G. HPLC and MEKC determination of major flavonoids in selected food pools. Fresenius J. Anal. Chem. 1995, 352, 788-792.
21. Pietta, P. G.; Simonetti, P.; Roggi, C.; Brusamolino, A.; Pellegrini, N.; Maccarini, L.; Testolin, G. Dietary flavonoids and oxidative stress. In Natural antioxidants and food quality in atherosclerosis and cancer prevention; Kumpulainen, J. T., Salonen, J. T., Eds.; Royal Society of Chemistry: Campridge, 1996a; pp 249-255.
22. Pietta, P. G.; Gardana, C; Mauri, P. L. Identification of Ginkgo biloba (Egb) flavonol metabolites after oral administration to humans. J. Chromatogr. B, in press.
23. Rice-Evans, C.; Miller, N. J. Total antioxidant status in plasma and body fluids. Methods. Enzymol. 1994, 234, 279-293.
24. Rice-Evans, C.; Miller, N. J. Antioxidants - the case for fruit and vegetables in the diet. Br. Food J. 1995, 97, 35-40.
25. Rice-Evans, C.; Miller, N. J.; Paganga, G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biol. Med. 1996, 20, 933-956.
26. Simonetti, P.; Brusamolino, A.; Pellegrini, N.; Viani, P.; Roggi, C.; Cestaro, B. Evaluation of the effect of alcohol consumption on erythrocyte lipids and vitamins in a healthy population. Alcohol Clin. Exp. Res. 1995, 19 (2), 517-522.
27. Whitehead, T. P.; Robinson, D.; Allaway, S.; Syms, J.; Hale, A. Effect of red wine ingestion on the antioxidant capacity of serum. Clin. Chem. 1995, 41, 32-35.