The antioxidant capacity of red wine in relationship with its polyphenolic constituents

Majo, Danila Di; Guardia, Maurizio La; Giammanco, S; Neve, Laura La; Giammanco, Marco

doi:10.1016/j.foodchem.2008.03.037

Cited by 184 publications

(136 citation statements)

References 17 publications

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“…Some authors (Ghiselli et al, 1998;Majo et al, 2008) have found a linear correlation between antioxidant capacity and total polyphenols contents of natural products. Our results are consistent with the claim that statistic correlation is only relevant between total polyphenols and the flavonoids fraction (Katalinic´ et al, 2004).…”

Section: Resultsmentioning

confidence: 99%

Antioxidant capacity of some plants foods and beverages consumed in the eastern region of Nigeria

Agbor¹,

Moumbegna²,

Oluwasola³

et al. 2011

Afr. J. Trad. Compl. Alt. Med.

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Today plant foods and beverages are receiving more scientific attention because of their potential to curb the effect of free radicals in the human system. The present study reports on the antioxidant potentials of some plants foods and beverages consumed in the Eastern Region of Nigeria. The study made use of the ferric reducing antioxidant power, phenolic and the flavonoid contents assays to assess the quality of the antioxidant potentials of the plant foods and beverages. Of the different classes of foods analyzed the following showed high antioxidant potentials: coffee for beverages, star apple for fruits, thyme for vegetable and spices, and raices for alcoholic beverages. Generally the vegetables and spices registered the highest antioxidant properties. The results obtained in this study could help consumers' choice based on the antioxidant capacity of the samples analyzed.

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Section: Resultsmentioning

confidence: 99%

Antioxidant capacity of some plants foods and beverages consumed in the eastern region of Nigeria

Agbor¹,

Moumbegna²,

Oluwasola³

et al. 2011

Afr. J. Trad. Compl. Alt. Med.

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“…Cyanidins, found in most fruit sources of anthocyanins, have been found to ''function as a potent antioxidant in vivo'' in recent Japanese animal studies [45]. In other animal studies, cyanidins protected cell membrane lipids from oxidation by a variety of harmful substances [46].…”

Section: Phytochemicals Skin Cancer and Rosmentioning

confidence: 99%

Oxidative Stress and Skin Cancer: An Overview

Narendhirakannan

Hannah

2012

Ind J Clin Biochem

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Skin is the largest body organ that serves as an important environmental interface providing a protective envelope that is crucial for homeostasis. On the other hand, it is a major target for toxic insult by a broad spectrum of physical and chemical agents that are capable of altering its structure and function. There are a large number of dietary contaminants and drugs can manifest their toxicity in skin. These environmental toxicants or their metabolites are inherent oxidants and/or directly or indirectly drive the production of a variety of reactive oxidants also known as reactive oxygen species. These are short-lived entities that are continuously generated at low levels during the course of normal aerobic metabolism. These are believed to activate proliferative and cell survival signaling that can alter apoptotic pathways that may be involved in the pathogenesis of a number of skin disorders. The skin possesses an array of antioxidant defense mechanisms that interact with toxicants to obviate their deleterious effect. The ''antioxidant power'' of a food is an expression of its capability both to defend the human organism from the action of the free radicals and to prevent degenerative disorders. Plants like olive trees have their own built-in protection against the oxidative damage of the sun, and these built-in protectors function as cell protectors in our own body. Although many antioxidants have shown substantive efficacy in cell culture systems and in animal models of oxidant injury, unequivocal confirmation of their beneficial effects in human populations has proven elusive.

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“…A correlation or association between antioxidant activity and phenolic compounds has been found in many studies (Alén-Ruiz et al, 2009;Di Majo et al, 2008;Ferreira et al, 2010;Gris et al, 2011a, b). The antioxidant properties of phenolic compounds are probably primarily due to their chemical structures.…”

Section: Discussionmentioning

confidence: 82%

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity

et al. 2017

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The objective of this study was to evaluate the quality of commercial red wines (Isabella and Ives [IsB]; Isabella, Ives, Seibel and Concord [IsSC]; and Isabella and Ives [IsBb]) produced from Isabella and Ives grapes grown in southern Brazil. The parameters required by Brazilian law were evaluated, and the chemical parameters of the phenolic compounds, organic acids, anthocyanins and antioxidant capacity were quantified for red wine samples containing the Isabella and Ives grape. All of the wine parameters were consistent with Brazilian legislation. There were significant differences (p<0.05) among the wines in phenolic compound content, flavonoids, antioxidant activity measured by the oxygen radical absorbance capacity (DRAC) and 2,2-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) methods, anthocyanin levels and colour parameters. The IsSC wine was the clearest; it had the lowest anthocyanin content (88.76 mg/L) and colour a* (11.28) parameter values. Statistical analysis revealed significant correlations between antioxidant activity and some of the identified phenolic compounds. The differences among the wines confirm the distinctive effects of the wine-producing region on each sample and on the varietals that make up each wine.Keywords: American grapes; antioxidants; fermented beverage; phenolic compounds; legislation.Practical Application: Physicochemical parameters, phenolic composition and antioxidant activity in red wine is very important, for directly influences the quality of the wine and its acceptance and rejection of the consumer by drink. It is important to emphasize that these results contribute to enhancing scientific literature on quality wines produced with the cultivar Isabella and Ives.

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The antioxidant capacity of red wine in relationship with its polyphenolic constituents

Cited by 184 publications

References 17 publications

Antioxidant capacity of some plants foods and beverages consumed in the eastern region of Nigeria

Antioxidant capacity of some plants foods and beverages consumed in the eastern region of Nigeria

Oxidative Stress and Skin Cancer: An Overview

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity

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