The increase in human plasma antioxidant capacity after red wine consumption is due to both plasma urate and wine polyphenols

Modun, Darko; Musić, Ivana; Vuković, Jonatan; Brizić, Ivica; Katalinić, Višnja; Obad, Ante; Palada, Ivan; Dujić, Željko; Boban, Mladen

doi:10.1016/j.atherosclerosis.2007.04.002

Cited by 70 publications

(58 citation statements)

References 39 publications

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“…However the antioxidant capacity settles back to the baseline value after 240 min while the levels of uric acid remain constant up to 240 min after red wine intake. This result is consistent with those reported by other authors (Fernández- Pachón et al, 2005) which show that consumption of red wine appears to increase PAC values by two separate mechanisms and that wine phenols and plasma urate may contribute to elicit this effect (Modun et al, 2008).…”

Section: Role Of Uric Acid On the Different Trend Of Plasma Antioxidasupporting

confidence: 83%

“…In fact, investigations directed to assess the pattern of variation of PAC after food or beverages intake in subjects of same sex are scanty. In this context Modun et al (2008) assessed the effects of red wine consumption on PAC levels in nine healthy males volunteers. These studies showed that the highest peak of PAC mean values is obtained between 60 and 120 minutes.…”

Section: Introductionmentioning

confidence: 99%

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Different Behaviour of Plasma Antioxidant Status after Red Wine Consumption in Subjects of the Same Sex: A Preliminary Report

Giammanco¹,

Majo²,

Leto³

et al. 2012

JFR

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Several studies report that the plasma antioxidant capacity (PAC) increases after a single ingestion of red wine. However, data on the different behaviour of PAC after food intake in subjects of the same sex are still lacking. On the basis of these observations some investigations were undertaken in order to evaluate the effects of red wine intake on PAC in a homogeneous groups of healthy female volunteers (n=18). Additionally, the possible correlation between increase of PAC values and increase in uric acid levels was also assessed. PAC and uric acid concentrations were determined before wine intake and 50, 120 and 240 minutes thereafter. The results obtained following these studied highlighted two different patterns of variation of plasma AC values after red wine intake in women. Group "A" exhibits a significant increase in PAC at 120 minutes after wine consumption while group "B" showed a peak level of AC 50 minutes after wine intake. However, no significant correlation was highlighted between increased levels of uric acid and PAC. These results provide a strong argument for the hypothesis that sampling procedures may be one of the confounding factor in studies on the plasma antioxidant status after food or beverage consumption. These preliminary observations indicate that sex-based selection of volunteers should be considered in further investigations.

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Section: Role Of Uric Acid On the Different Trend Of Plasma Antioxidasupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Different Behaviour of Plasma Antioxidant Status after Red Wine Consumption in Subjects of the Same Sex: A Preliminary Report

Giammanco¹,

Majo²,

Leto³

et al. 2012

JFR

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“…Calcium is a well-known nutrient with an insufficient consumption rate in Korea. Many studies report the ability of dietary intake to modulate antioxidant status after acute consumption of antioxidant rich foods (Maxwell et al, 1994;Pitsavos et al, 2005;Hassimotto et al, 2008;Modun et al, 2008). Recent studies have suggested that dietary total antioxidant intake is positively associated with plasma total antioxidant capacity and also has significant associations with several dietary scores (Puchau et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

Diet quality scores and oxidative stress in Korean adults

Kim

Yang

et al. 2011

Eur J Clin Nutr

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Background/Objectives: The purpose of diet-quality indices is to assess and guide individual dietary intake for the promotion of health and prevention of disease, and food based dietary-quality indices need to be applied by using each country's own unique diet. We assessed the relationships between relatively simple dietary quality scores modified for a Korean diet, such as the Recommended Food Score (RFS) and alternate Mediterranean Diet Score (aMDS), and oxidative stress biomarkers in Korean adults. Subjects/Methods: A total of 976 adults were recruited for the Biomarker Monitoring for Environmental Health Study between April and December 2005 in Seoul and Incheon, Korea. RFS and aMDS were calculated by using a food-frequency questionnaire. We used regression analyses to assess the associations between diet quality scores and urinary malondialdehyde (MDA) and 8-hydroxy-2 0 -deoxyguanosine (8-OHdG). Results: RFS and aMDS were negatively associated with urinary MDA concentrations (P ¼ 0.032 for RFS, P ¼ 0.043 for aMDS), but not with 8-OHdG after adjusted for potential covariates. After stratified analyses by sex, negative associations between the both scores and urinary MDA concentrations were not significant in both men and women. There were no significant associations of RFS and aMDS with urinary 8-OHdG concentrations. Conclusions: Higher RFS and aMDS scores were related to lower oxidative stress. Therefore, good quality of diet may be useful in reducing oxidative stress.

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“…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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The increase in human plasma antioxidant capacity after red wine consumption is due to both plasma urate and wine polyphenols

Cited by 70 publications

References 39 publications

Different Behaviour of Plasma Antioxidant Status after Red Wine Consumption in Subjects of the Same Sex: A Preliminary Report

Different Behaviour of Plasma Antioxidant Status after Red Wine Consumption in Subjects of the Same Sex: A Preliminary Report

Diet quality scores and oxidative stress in Korean adults

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

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