| Popis: |
Beneficial effects of moderate wine intake on human health have been attributed primarily to the phenolic compounds in wine. Although phenolic acids represent a significant fraction of wine phenolics, their biological effects have been scarcely investigated. The aim of the present study was to determine the antioxidative and vasodilatatory properties of 9 phenolic acids from wine and possible correlation between these two effects. The following phenolic acids, as pure compounds, were studied: sinapic, ferulic, vanillic, syringic, p-hydroxybenzoic, caffeic, protocatechuic, p-coumaric and gallic acid. Antioxidative capacity of the acids (1 mmol/L) was determined by two methods, ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC). Their vasodilatatory activity in vitro was determined on isolated rings (n = 12 per acid) from rat aorta. Four rings from each animal were mounted in 20 ml organ baths containing modified Krebs-Henseleit solution. This study indicates that phenolic acids are potent antioxidants but weak vasodilators. Moreover, there is a negative correlation between these two effects of wine phenolic acids. |
