Antioxidative and vasodilatory effects of phenolic acids in wine

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 1205-1210

  Mudnic, Ivana ^a   Modun, Darko ^a   Rastija, Vesna ^b   Vukovic, Jonatan ^a   Brizic, Ivica ^a   Katalinic, Visnja ^c   Kozina, Bernard ^d   Medic Saric, Marica ^e   Boban, Mladen ^a  

^a UNIVERSITY OF SPLIT   (Croatia)

^b JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

^c UNIVERSITY OF SPLIT   (Croatia)

^d UNIVERSITY OF ZAGREB   (Croatia)

^e UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Antioxidative activity; Phenolic acids; Quantitative structure activity relationship; Vasodilation; Wine

Indexed keywords

4 HYDROXYBENZOIC ACID; CAFFEIC ACID; FERULIC ACID; GALLIC ACID; HYDROXYL GROUP; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; SINAPIC ACID; SYRINGIC ACID; VANILLIC ACID;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; NONHUMAN; QUANTITATIVE STRUCTURE ACTIVITY RELATION; RAT; VASCULAR RING; VASODILATATION; WINE;

RATTUS;

EID: 70449095887     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.08.038     Document Type: Article

References (32)

1. Agrawal V.K., Srivastava S., and Khadikar P.V. QSAR study on phosphoramidothioate (Ace) toxicities in housefly. Molecular Diversity 8 4 (2004) 413-419
2. Andriambeloson E., Kleschyov A.L., Muller B., Beretz A., Stoclet J.C., and Andriantsitohaina R. Nitric oxide production and endothelium-dependent vasorelaxation induced by wine polyphenols in rat aorta. British Journal of Pharmacology 120 6 (1997) 1053-1058
3. Andriambeloson E., Magnier C., Haan-Archipoff G., Lobstein A., Anton R., Beretz A., et al. Natural dietary polyphenolic compounds cause endothelium-dependent vasorelaxation in rat thoracic aorta. Journal of Nutrition 128 12 (1998) 2324-2333
4. Boban M., Modun D., Music I., Vukovic J., Brizic I., Salamunic I., et al. Red wine induced modulation of vascular function: separating the role of polyphenols, ethanol, and urates. Journal of Cardiovascular Pharmacology 47 (2006) 695-701
5. Benzie I.F., and Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Analytical Biochemistry 239 1 (1996) 70-76
6. Caccetta R.A.A., Croft K.D., Beilin L.J., and Puddey I.B. Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability. American Journal of Clinical Nutrition 71 (2000) 67-74
7. Cheng Z., Ren J., Li Y., Chang W., and Chen Z. Study on the multiple mechanisms underlying the reaction between hydroxyl radical and phenolic compounds by qualitative structure and activity relationship. Bioorganic & Medicinal Chemistry 10 12 (2002) 4067-4073
8. Clark D.E. Rapid calculation of polar molecular surface area and its application to the prediction of transport phenomena. 1. Prediction of intestinal absorption. Journal of Pharmaceutical Sciences 88 8 (1999) 807-814
9. Dewar M.J.S., Zoebisch E.G., Healy E.F., and Stewart J.J.P. AM1: A new general purpose quantum mechanical molecular model. Journal of the American Chemical Society 107 13 (1985) 3902-3909
10. Fitzpatrick D.F., Hirschfield S.L., and Coffey R.G. Endothelium-dependent vasorelaxing activity of wine and other grape products. American Journal of Physiology 265 2 Pt 2 (1993) H774-H778
11. Flesch M., Schwarz A., and Bohm M. Effects of red and white wine on endothelium-dependent vasorelaxation of rat aorta and human coronary arteries. American Journal of Physiology 275 4 Pt 2 (1998) H1183-H1190
12. Frankel E.N., Kanner J., German J.B., Parks E., and Kinsella J.E. Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine. Lancet 341 8843 (1993) 454-457
13. German J.B., and Walzem R.L. The health benefits of wine. Annual Review of Nutrition 20 (2000) 561-593
14. Kelder J., Grootenhuis P.D., Bayada D.M., Delbressine L.P., and Ploemen J.P. Polar molecular surface as a dominating determinant for oral absorption and brain penetration of drugs. Pharmacological Research 16 10 (1999) 1514-1519
15. Kim D.O., and Lee C.Y. Comprehensive study on vitamin C equivalent antioxidant capacity (VCEAC) of various polyphenolics in scavenging a free radical and its structural relationship. CRC Critical Reviews in Food Science and Nutrition 44 4 (2004) 253-273
16. Konstantinova E.V. The discrimination ability of some topological and information distance indices for graphs of unbranched hexagonal systems. Journal of Chemical Information and Computer Sciences 36 1 (1996) 54-57
17. Manach C., Scalbert A., Morand C., Remesy C., and Jimenez L. Polyphenols: Food sources and bioavailability. American Journal of Clinical Nutrition 79 5 (2004) 727-747
18. Maxwell S., Cruickshank A., and Thorpe G. Red wine and antioxidant activity in serum. Lancet 344 8916 (1994) 193-194
19. Modun D., Music I., Vukovic J., Brizic I., Katalinic V., Obad A., et al. The increase in human plasma antioxidant capacity after red wine consumption is due to both plasma urate and wine polyphenols. Atherosclerosis 197 1 (2008) 250-256
20. Monagas M., Bartolome B., and Gomez-Cordoves C. Updated knowledge about the presence of phenolic compounds in wine. CRC Critical Reviews in Analytical Chemistry 45 2 (2005) 85-118
21. Nenadis N., and Tsimidou M. Observations on the estimation of scavenging activity of phenolic compounds using rapid 1,1-diphenyl-2-picrylhydrazyl (DPPH) tests. Journal of the American Oil Chemists Society 79 12 (2002) 1191-1195
22. Pignatelli P., Ghiselli A., Buchetti B., Carnevale R., Natella F., Germano G., et al. Polyphenols synergistically inhibit oxidative stress in subjects given red and white wine. Atherosclerosis 188 1 (2006) 77-83
23. Pogliani L. Modeling with special descriptors derived from a medium-sized set of connectivity indices. Journal of Physical Chemistry 100 46 (1996) 18065-18077
24. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., and Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26 9-10 (1999) 1231-1237
25. Renaud S., and de Lorgeril M. Wine, alcohol, platelets, and the French paradox for coronary heart disease. Lancet 339 8808 (1992) 1523-1526
26. Rice-Evans C.A., Miller N.J., and Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine 20 7 (1996) 933-956
27. Sroka Z., and Cisowski W. Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids. Food and Chemical Toxicology 41 6 (2003) 753-758
28. Stoclet J.C., Chataigneau T., Ndiaye M., Oak M.H., El Bedoui J., Chataigneau M., et al. Vascular protection by dietary polyphenols. European Journal of Pharmacology 500 1-3 (2004) 299-313
29. Suzuki A., Kagawa D., Fujii A., Ochiai R., Tokimitsu I., and Saito I. Short- and long-term effects of ferulic acid on blood pressure in spontaneously hypertensive rats. American Journal of Hypertension 15 4 Pt 1 (2002) 351-357
30. Suzuki A., Yamamoto M., Jokura H., Fujii A., Tokimitsu I., Hase T., et al. Ferulic acid restores endothelium-dependent vasodilation in aortas of spontaneously hypertensive rats. American Journal of Hypertension 20 5 (2007) 508-513
31. Tetko I.V., Gasteiger J., Todeschini R., Mauri A., Livingstone D., Ertl P., et al. Virtual computational chemistry laboratory - Design and description. Journal of Computer-Aided Molecular Design 19 6 (2005) 453-463
32. Wallerath T., Li H., Godtel-Ambrust U., Schwarz P.M., and Forstermann U. A blend of polyphenolic compounds explains the stimulatory effect of red wine on human endothelial NO synthase. Nitric Oxide 12 2 (2005) 97-104