Study of Red Wine Neuroprotection on Astrocytes.

Autor: Gómez-Serranillos, M., Martín, Sara, Ortega, Teresa, Palomino, Olga, Prodanov, Marín, Vacas, Visitación, Hernández, Teresa, Estrella, Isabel, Carretero, M.
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Zdroj: Plant Foods for Human Nutrition; Dec2009, Vol. 64 Issue 4, p238-243, 6p, 1 Chart, 1 Graph
Abstrakt: Phenolic composition of wine depends not only on the grape variety from which it is made, but on some external factors such as winemaking technology. Red wine possesses the most antioxidant effect because of its high polyphenolic content. The aim of this work is to study for the first time, the neuroprotective activity of four monovarietal Spanish red wines (Merlot (ME), Tempranillo (T), Garnacha (G) and Cabernet-Sauvignon (CS)) through its antioxidant ability, and to relate this neuroprotection to its polyphenolic composition, if possible. The wine effect on neuroprotection was studied through its effect as free radical scavenger against FeSO4, H2O2 and FeSO4 + H2O2. Effect on cell survival was determined by 3(4,5-dimethyltiazol-2-il)-2,5-diphenyltetrazolium reduction assay (MTT) and lactate dehydrogenase (LDH) release assay on astrocytes cultures. Results showed that most of the studied wine varieties induced neuroprotection through their antioxidant ability in astrocytes, Merlot being the most active; this variety is especially rich in phenolic compounds, mainly catechins and oligomeric proanthocyanidins. Our results show that red wine exerts a protection against oxidative stress generated by different toxic agents and that the observed neuroprotective activity is related to their polyphenolic content. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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