pH-dependent forms of red wine anthocyanins as antioxidants

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 1, 1999, Pages 67-70

  Lapidot, Tair ^a   Harel, Stela ^a   Akiri, Bezalel ^a   Granit, Rina ^a   Kanner, Joseph ^a  

^a VOLCANI CENTER   (Israel)

Author keywords

Anthocyanins; Antioxidants; Flavonoids; Grapes; Lipid peroxidation; Red wine; Resveratrol

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; FLAVONOID; LINOLEIC ACID; MEMBRANE LIPID; MYOGLOBIN; REACTIVE OXYGEN METABOLITE; RESVERATROL;

ANIMAL; ARTICLE; BLOOD GROUP SYSTEM; DIGESTION; GRAPE; HORSE; LIPID OXIDATION; LIPID PEROXIDATION; METABOLISM; OXIDATIVE STRESS; PH; WINE;

ANIMALS; ANTHOCYANINS; ANTIOXIDANTS; HORSES; HYDROGEN-ION CONCENTRATION; MEMBRANE LIPIDS; REACTIVE OXYGEN SPECIES; WINE;

ANIMALIA; EQUUS CABALLUS; VITACEAE; VITIS SP.;

EID: 0032922928     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980704g     Document Type: Article

References (21)

1. Belitz, H. D.; Grosh, W. Food Chemistry; Springer-Verlag: Heidelberg, 1987.
2. Bidlack, W. R.; Orita, R. T.; Hochstein, P. The role of NADPH cytochrome b5 reductase in microsomal lipid peroxidation. Biochem. Biophys. Res. Commun. 1973, 53, 459-465.
3. Frankel, E. N.; Kanner, J.; German, J. B.; Parks, E.; Kinsella, J. E. Inhibition of oxidation of human low-density lipoprotein with phenolic substances in red wine. Lancet 1993, 341, 454-457.
4. Igarashi, K.; Takanashi, K.; Makino, M.; Yose, T. Antioxidative activity of major anthocyanins isolated from wild grapes (Vitis coignetiae). Nippon Sholenhin Kogyo Gakkaishi 1989, 36, 852-856.
5. Kanner, J.; Harel, S. Initiation of membranal lipid peroxidation by activated metmyoglobin and methemoglobin. Arch. Biochem. Biophys. 1985, 237, 314-321.
6. Kanner, J.; Frankel, E.; Granit, R.; German, B.; Kinsella, J. Natural antioxidants in grapes and wines. J. Agric. Food Chem. 1994, 42, 64-69.
7. Kinsella, J. E.; Frankel, E.; German, B.; Kanner, J. Possible mechanism for the protective role of antioxidants in wine and plant foods. Food Technol. 1993, 47, 85-88.
8. Lapidot, T.; Harel, S.; Granit, R.; Kanner, J. Bioavailability of Wine Anthocyanins as Detected in Human Urine. J. Agric. Food Chem. 1998, 46, 4297-4302.
9. Markwell, M. K.; Haas, S. S.; Bieber, L. L.; Tolbert, N. E. A modification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samples. Anal. Biochem. 1978, 87, 206-210.
10. Mazza, G. Anthocyanins in grapes and grape products. Crit. Rev. Food Sci. Nutr. 1995, 35, 341-371.
11. Mazza, G.; Brouillerd, R. Recent developments in stabilization of anthocyanins in food products. Food Chem. 1987, 25, 207-225.
12. Meunier, M. T.; Duroux, E.; Bastide, P. Antioxidant activity of procyanidol oligomers and anthocyanins with regard to superoxide anion and lipid peroxidation. Plant Med. Phytother. 1989, 23, 267-274.
13. Meyer, A. S.; Yi, O. S.; Pearson, A. D.; Waterhouse, A. L.; Frankel, E. N. Inhibition of human low-density lipoprotein oxidation in relation to composition of phenolic antioxidants in grapes (Vitis vinifera) J. Agric. Food Chem. 1997, 45, 1638-1643.
14. Rice-Evans, C.; Miller, N. J.; Bolwell, G. P.; Bramley, P. M.; Pridham, J. B. The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free Radical Res. 1995, 22, 375-383.
15. Satué-Gracia, T. M.; Heinonen, M.; Frankel, E. N. Anthocyanins as antioxidants on human low-density lipoprotein and lecithin-liposome system. J. Agric. Food Chem. 1997, 45, 3362-3367.
16. Tamura, H.; Yamaganci, A. Antioxidative activity of monoacylated anthocyanins isolated from A Muscat Bailey grape. J. Agric. Food Chem. 1994, 42, 1612-1615.
17. Tsuda, T.; Ohshima, K.; Kawakishi, J.; Osawa, T. Antioxidative pigments isolated from seeds of Phaseolus vulgaris L. J. Agric. Food Chem. 1994a, 42, 248-251.
18. Tsuda, T.; Watanabe, M.; Ohshima, K.; Norinoba, S.; Choi, J.-W.; Kawakishi, J.; Osawa, T. Antioxidative activity of the anthocyanin pigments cyanidin 3-O-β-D-glucoside and cyanidin. J. Agric. Food Chem. 1994b, 42, 2407-2410.
19. Tsuda, T.; Shiga, K.; Ohshima, K.; Kawakishi, J.; Osawa, T. Inhibition of lipid peroxidation and the active oxygen radical scavenging effect of anthocyanins pigments isolated from Phaseolus vulgaris L. Biochem. Pharmacol. 1996, 52, 1033-1039.
20. Wang, H.; Cao, G.; Prior, R. L. Oxygen radical absorbing capacity of anthocyanins. J. Agric. Food Chem. 1997, 45, 304-309.
21. Yamasaki, H.; Uefuji, H.; Sakihama, Y. Bleaching of the red anthocyanin induced by superoxide radicals. Arch. Biochem. Biophys. 1996, 332, 183-186.