Evaluation of Anti-Inflammatory, Anti-Platelet and Anti-Oxidant Activity of Wine Extracts Prepared from Ten Different Grape Varieties

Abstract

Inflammation, thrombosis and oxidative stress are rarely studied together when wine’s biological activity is concerned; hence the existing literature lacks a holistic point of view in the biological outcome. The scope of the present study is to parallel evaluate the effect of wine extracts on those mechanisms. Ten wine varieties and two different extraction methods were used leading to five extracts for each wine: total lipids (TL) and fractions with different phenolic compound classes (FI, FII, FIII and FIV). Their effect on oxidative stress, platelet aggregation and the secretion of cytokines from mononuclear cells was measured and a biological score was calculated. FII of white wines is the most potent extract and the extracts FIII and TL are following. Specifically, FII had higher anti-oxidant and anti-inflammatory score while all three fractions had a similar anti-platelet score. Furthermore, FII and FIII extracts were the most potent red wine extracts and revealed the highest anti-oxidant and anti-inflammatory scores. White wine FII extracts were more potent than the red wine ones while FI and FIV extracts of red wine were more potent than the white wine ones. In conclusion, the protective effect of a wine is independent of its color but is strongly associated with its microconstituents profile. FII extract revealed the highest biological score and further examination is needed in order to identify the compounds that are responsible for the aforementioned actions.

Quality characteristics, polyphenol profile and antioxidant capacity in red, rosé and white monovarietal wines from Ionian Islands of Greece

“…Red wines had higher values compared to white ones (3.88 ±1.13 versus 1.47 ±0.39 mM TE, p < 0.000). This potent antioxidant capacity of red wines is in accordance with our previous studies, and it can be related mainly to their increased total phenolic compounds content (Fragopoulou et al, 2020;Xanthopoulou et al, 2010).…”

“…During the last decades, scientific interest has focused on natural antioxidant compounds which are found in food, fruits, vegetables and wine. Several epidemiological studies have demonstrated that the high level of these natural compounds can reduce the risk of chronic diseases such as cardiovascular diseases, cataract, diabetes and neurodegenerative illnesses, as well as cancer (Arvaniti et al, 2019a;Fragopoulou et al, 2020;Gharras, 2009;Nemzer et al, 2021;Shahidi and Ambigaipalan, 2015).…”

Bioactivity of Grape Skin from Small-Berry Muscat and Augustiatis of Samos: A Circular Economy Perspective for Sustainability

“…Antiplatelet activity against the thrombotic and inflammatory lipid mediator of PAF from the grape skin samples has not been previously examined, as far as we are aware. Nevertheless, our results are supported by studies in wine samples showing that the protective effect of a wine is independent of its color but is strongly associated with its microconstituent phenolic profile [39].…”

From bench to bar side: Evaluating thered wine storage lesion

“…On the other hand, they elicited a clear increase in the activity of pro-inflammatory, pro-apoptotic, and pro-fibrotic cell stress-signal proteins IL-8, cyt c , HIF1A, and p21 Cip1 [ 30 – 32 ]. The profile of red wines’ microconstituents and in particular polyphenols such as RVT has been shown to exert anti-inflammatory properties, and altered RVT content in red wine due to storage and aging may explain differential modulation of cytoprotective and -toxic proteins in human hepatoma cells in our experiments [ 5 , 33 , 34 ].…”