Assessment of Antioxidant and Antimutagenic Properties of Red and White Wine Extracts In Vitro

Abstract

Wine is an alcoholic beverage of complex composition obtained through the fermentation of grape must. The consumption of wine has already been associated with a multitude of beneficial effects due to its high polyphenolic content. In this study, four Greek emblematic wines from two red (i.e., Xinomavro and Agiorgitiko) and two white (i.e., Assyrtiko and Malagouzia) varieties were analyzed for the estimation of their antioxidant profiles. To address this question, we assessed their ability to scavenge both synthetic and endogenous free radicals, such as DPPH•, ABTS+•, OH•, O2−, their potential reducing power, and their antimutagenic and antigenotoxic properties. All varieties exhibited potent antioxidant activity, as indicated by the results of methods above, with the red wines appearing more effective than the white ones regarding antioxidant capacity. Our small-scale study is the first to reveal that these wine varieties may have the ability to scavenge the most reactive endogenous radicals. In the future, this finding must be accompanied by larger studies to fill a knowledge gap in the scientific literature concerning a holistic approach of the in vitro antioxidant action of plant polyphenolic compounds. Conclusively, we believe that wines possess high bioactivity that allow them to settle in the industry of food additives and medicinal products.

In Vitro and In Silico Interaction Studies with Red Wine Polyphenols against Different Proteins from Human Serum

“…Only an ethanolic solution of rutin at the concentration of 830 µM prolonged the aPTT, while the TT and PT were unaffected [69]. According to the results obtained and based on numerous recent reports [7,[66][67][68][69], it was declared that wines possess a high bioactivity that allows them to be settled in the industries of food additives and medicinal products. In addition to phenolics, a number of other compounds are responsible for the quality of wine, as they determine the overall organoleptic impression of the wine in addition to the content of phenolic compounds, which are also present in large amounts in many other food products.…”

“…Wine phenolics inhibited CRP expression [14]. Oversimplifications of the above results were indicated in reports [2,7,14] that the consumption of antioxidant-/polyphenolrich foods might, therefore, impart anti-thrombotic-and cardiovascular-protective effects via their inhibition of platelet hyperactivation or aggregation. As a result of the ability of polyphenols to target additional pathways of platelet activation, they may have the potential to substitute or complement currently used anti-platelet drugs in sedentary, obese, pre-diabetic, or diabetic populations who can be resistant or sensitive to pharmacological anti-platelet therapy [2].…”

“…The analysis of the results indicates a promising role for food polyphenols in preventing thrombosis and cardiovascular diseases, but, at the same time, suggests caution when transferring the in vitro findings in vivo [4][5][6]. It was reported in a number of recent studies [7][8][9][10] that the consumption of beer, wine, and fruits has already been associated with a multitude of beneficial effects due to their high polyphenolic content. Beverages have to be consumed moderately in order to obtain their positive influence on health.…”

Evaluation of the antioxidant potency of Greek honey from the Taygetos and Pindos mountains using a combination of cellular and molecular methods

“…Peroxyl radical-induced DNA plasmid strand cleavage. Τhe assay was performed with some modifications, as previously described by Tekos et al (43). The thermal decomposition of the 2,2'-azobis(2-amidinopropane) dihydrochloride (aaPH) creates peroxyl radicals (ROO•).…”

Redox Biomarkers Assessment after Oral Administration of Wine Extract and Grape Stem Extract in Rats and Mice

“…Xinomavro is an emblematic Greek red wine produced from a red grape variety planted mainly in Central and Northern Greece. The assessment of the antioxidant capacity of a wine extract derived from Xinomavro by a recent study of our research group has demonstrated that the wine extract contains high levels of polyphenolic compounds and exerts strong antioxidant and antimutagenic activities in in vitro cell-free systems [ 49 ]. Therefore, the elucidation of its bioactivity at higher levels of complexity, i.e., cell-based and in vivo systems, could provide valuable insights into its potential applications in the food and pharmaceutical industries.…”