Antioxidant effect of red wine polyphenols on red blood cells

Tedesco, Idolo; Russo, Maria; Russo, Paola; Iacomino, Giuseppe; Russo, Gian Luigi; Carraturo, Antonio; Faruolo, Clementina; Moio, Luigi; Palumbo, Rosanna

doi:10.1016/s0955-2863(99)00080-7

Cited by 151 publications

(98 citation statements)

References 34 publications

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“…In other studies red wine polyphenols, containing 3.5 mM gallic acid equivalent (GAE) of phenolic compounds, prevented oxidative modifications on the RBC system, such as haemolysis and lipid peroxidation. The protective effect was less apparent when red blood cells were incubated with wines containing lower levels of polyphenols [42]. (−)Epicatechin has been shown to enhance antioxidative defense systems in diabetic erythrocytes [43].…”

Section: Discussionmentioning

confidence: 99%

Effects of a natural extract from Mangifera indica L, and its active compound, mangiferin, on energy state and lipid peroxidation of red blood cells

Rodríguez¹,

Pierro²,

Gioia³

et al. 2006

Biochimica et Biophysica Acta (BBA) - General Subjects

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Following oxidative stress, modifications of several biologically important macromolecules have been demonstrated. In this study we investigated the effect of a natural extract from Mangifera indica L (Vimang), its main ingredient mangiferin and epigallocatechin gallate (EGCG) on energy metabolism, energy state and malondialdehyde (MDA) production in a red blood cell system. Analysis of MDA, high energy phosphates and ascorbate was carried out by high performance liquid chromatography (HPLC). Under the experimental conditions, concentrations of MDA and ATP catabolites were affected in a dose-dependent way by H 2 O 2 . Incubation with Vimang (0.1, 1, 10, 50 and 100 μg/mL), mangiferin (1, 10, 100 μg/mL) and EGCG (0.01, 0.1, 1, 10 μM) significantly enhances erythrocyte resistance to H 2 O 2 -induced reactive oxygen species production. In particular, we demonstrate the protective activity of these compounds on ATP, GTP and total nucleotides (NT) depletion after H 2 O 2 -induced damage and a reduction of NAD and ADP, which both increase because of the energy consumption following H 2 O 2 addition. Energy charge potential, decreased in H 2 O 2 -treated erythrocytes, was also restored in a dosedependent way by these substances. Their protective effects might be related to the strong free radical scavenging ability described for polyphenols.

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Section: Discussionmentioning

confidence: 99%

Effects of a natural extract from Mangifera indica L, and its active compound, mangiferin, on energy state and lipid peroxidation of red blood cells

Rodríguez¹,

Pierro²,

Gioia³

et al. 2006

Biochimica et Biophysica Acta (BBA) - General Subjects

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“…In vitro rat erythrocyte hemolysis inhibition assay was performed according to the method described by Tedesco et al (2000). The H 2 O 2 (100 µL of 200 µM in PBS pH 7.4) was used as free radical initiator.…”

Section: Ability Of Chelating Ferrous Ionsmentioning

confidence: 99%

Antioxidant Activity, DNA and Cellular Protective Effect of Honey from Srilanka

Sherin¹,

Benny²,

Ashadevi³

2015

Asian J. of Biochemistry

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Honey is a natural product produced by honey bees. Its value is increasing in food industry because of its nutritional and medicinal properties. Besides this, it also contains certain volatile chemicals, phenolic acids, flavonoids and carotenoid like substances which play a major role in antioxidant properties. The composition of honey depends on the plant species visited by the honeybees. The present study was carried out to evaluate the antioxidant activity of Srilankan honey and its role in protecting DNA and erythrocytes from free radical induced oxidative damage. Total phenolic, flavonoid and proanthocyanidin content present in honey was measured, in addition antioxidant assays like 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, reducing power, β-carotene linoleic acid assay, α-glucosidase enzyme inhibition assay, superoxide anion radical scavenging activity and ability of chelating ferrous ions were also studied.

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“…To test synergism among wine phenolics, we pretreated PBMCs with a cocktail containing five major phenolics at approximate concentrations present in most common red wines [44,45] or with a cocktail lacking one or more of the constituents. The cocktail-a mixture of rutin, catechin, epicatechin, resveratrol, and quercetin-inhibited the TF induction completely (Fig.…”

Section: Quercetin Is the Principal Inhibitor Of Tf Induction In The mentioning

confidence: 99%

Suppression of human monocyte tissue factor induction by red wine phenolics and synthetic derivatives of resveratrol

Kaur

Roberti

Raul

et al. 2007

Thrombosis Research

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Prevention of cardiovascular disease through nutritional supplements is growing in popularity throughout the world. Multiple epidemiologic studies found that moderate consumption of alcohol, particularly red wine, lowers mortality rates from coronary heart diseases (CHD). Chronic inflammation and atherosclerosis associated with CHD culminate in aberrant intravascular expression of tissue factor (TF), which triggers blood coagulation leading to thrombosis, a major cause for heart attack. We showed earlier that two red wine phenolics, resveratrol and quercetin, suppressed TF induction in endothelial cells. In the present study, we investigated efficacy of seven resveratrol derivatives, which were shown to be effective in regulating cancer cell growth in vitro at much lower concentrations than the parent compound resveratrol, in inhibiting TF induction in peripheral blood mononuclear cells (PBMCs). We also tested possible synergistic effects of resveratrol and quercetin with the other major red wine phenolics in suppression of lipopolysaccharide-induced TF expression in human PBMCs. We found that several resveratrol derivatives were 2-to 10-fold more efficient than resveratrol in inhibiting TF induction. Our study found no evidence for synergism among red wine polyphenolics. These data suggest that structural alterations of resveratrol can be effective in producing potent antithrombotic agents that will have therapeutic potential in the improvement of cardiovascular health and prevention of CHD. Among major red wine phenolics, quercetin appears to be the predominant suppressor of TF induction.

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Antioxidant effect of red wine polyphenols on red blood cells

Cited by 151 publications

References 34 publications

Effects of a natural extract from Mangifera indica L, and its active compound, mangiferin, on energy state and lipid peroxidation of red blood cells

Effects of a natural extract from Mangifera indica L, and its active compound, mangiferin, on energy state and lipid peroxidation of red blood cells

Antioxidant Activity, DNA and Cellular Protective Effect of Honey from Srilanka

Suppression of human monocyte tissue factor induction by red wine phenolics and synthetic derivatives of resveratrol

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