Antioxidative and vasodilatory effects of phenolic acids in wine

Mudnić, Ivana; Modun, Darko; Rastija, Vesna; Vuković, Jonatan; Brizić, Ivica; Katalinić, Višnja; Kozina, Bernard; Medić-Šarič, Marica; Boban, Mladen

doi:10.1016/j.foodchem.2009.08.038

Cited by 109 publications

(61 citation statements)

References 32 publications

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“…In our previous study on antioxidant and vasodilatory effects of phenolic acids we showed that gallic acid was the most potent in vitro antioxidant but the least effective direct vasodilator. 21 Another important finding of this study is that vasodilatory activity of all tested wines, in addition to their flavonoid and total phenolic contents, was most significantly associated with their anthocyanin content. In contrast to that, we found no association of vasodilation with any individual polyphenolic compound, at least not with ones that we analyzed.…”

Section: Discussionmentioning

confidence: 60%

Antioxidant and Vasodilatory Effects of Blackberry and Grape Wines

Mudnić

Budimir²,

Modun³

et al. 2012

Journal of Medicinal Food

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In contrast to the well-described various biological effects of grape wines, the potential effects of commonly consumed blackberry wine have not been studied. We examined in vitro antioxidant and vasodilatory effects of four blackberry wines and compared them with the effects of two red and two white grape wines. Although some blackberry wines had lower total phenolic content relative to the red grape wines, their antioxidant capacity was stronger, which may be related to a higher content of non-flavonoid compounds (most notably gallic acid) in blackberry wines. Although maximal vasodilation induced by blackberry wines was generally similar to that of red wines, blackberry wines were less potent vasodilators. Vasodilatory activity of all wines, in addition to their flavonoid and total phenolic content, was most significantly associated with their content of anthocyanins. No association of vasodilation with any individual polyphenolic compound was found. Our results indicate the biological potential of blackberry wines, which deserves deeper scientific attention.

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Section: Discussionmentioning

confidence: 60%

Antioxidant and Vasodilatory Effects of Blackberry and Grape Wines

Mudnić

Budimir²,

Modun³

et al. 2012

Journal of Medicinal Food

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“…The bioactive compounds from grapes juices mainly include simple phenolic, flavonoids (anthocyanins, flavanols, flavonols), stilbenes (resveratrol) and phenolic acids, shown to have benefits related to human health by conferring the ability to sequester reactive oxygen species (ROS), such as hydroxyl radical and singlet oxygen [67]. Several clinical studies on grapes and their derivatives have demonstrated these properties, including protection against cardiovascular diseases [68,69], atherosclerosis [70], hypertension [71], cancer [72], diabetes [73] and neurological problems [74]. The mechanism of action has been attributed to antioxidant activity [75], lipid regulation [76,77], anti-inflammatory effects [78], anti-cancer, antimicrobial, antiviral, cardio protective, neuroprotective, and hepatoprotective activities [1,40,41,48,[79][80][81][82][83].…”

Section: Biological Activity Of Phenolic Compounds Present In Grape Jmentioning

confidence: 99%

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

2018

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“…[1][2][3][4] Generally, it is believed that consumption of plant phenolics decreases the risk of diseases related to oxidative stress. 5 Wine, as a complex matrix containing several hundreds of different chemical compounds, 6,7 presents an analytical challenge, especially for identification and quantification of compounds in low concentrations.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

Ivanović

Razboršek

Kolar

2016

ACSi

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Several phenolic acids (PAs), caffeic, vanillic, syringic, p-coumaric and ferulic acid, found in Slovenian red wines were studied using gas chromatography and mass spectrometry. For isolation of the PAs from wine samples, solid phase extraction using hydrophilic modified styrene -HLB cartridges was used. The bound PAs were extracted after basic hydrolysis and o-coumaric acid was used as the internal standard. The developed method was validated and the linear concentration range for all analytes was from 1 to 100 mg L -1 with correlation coefficients above 0.999. We show that the method is repeatable (RSD<2%), recoveries were above 96%, and LOD and LOQ values were acceptable. In all of the wine samples tested, caffeic and p-coumaric acid were determined to be the predominant PAs (17-72 mg L -1 ), while other compounds were found in lower concentrations. Principal Component Analysis and Cluster Analysis were used to study differences between wines related towards varieties and Slovenian wine regions. The results demonstrate that variety has more influence on PAs content than wine regions in Slovenian red wines.

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Antioxidative and vasodilatory effects of phenolic acids in wine

Cited by 109 publications

References 32 publications

Antioxidant and Vasodilatory Effects of Blackberry and Grape Wines

Antioxidant and Vasodilatory Effects of Blackberry and Grape Wines

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

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