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Polyphenols in Red Wines Prevent NADH Oxidation Induced by Peroxynitrite
| Content Provider | Scilit |
|---|---|
| Author | Valdez, Laura B. Actis-Goretta, Lucas Boveris, Alberto |
| Copyright Year | 2002 |
| Description | Journal: Annals of the New York Academy of Sciences It is known that red wines have antioxidant properties owing to the presence of polyphenols and hydroxycinnamates. It has been reported that these compounds are efficient scavengers of peroxynitrite (ONOO(-)). We assayed the ONOO(-)-scavenging activity of plant polyphenols, hydroxycinnamates, and red wines using a fluormetric assay that involves the participation of ONOO(-) (200 microM) as oxidant and NADH (50-100 microM) as a target molecule. NADH oxidation was prevented by pure polyphenols and hydroxycinnamates. With the wines, the Cabernet Sauvignon showed more potent ONOO(-)-scavenging ability than the Malbecs and the blended wines. These results correlate well with the total phenol content determined by Folin-Ciocalteau assay. |
| Related Links | http://onlinelibrary.wiley.com/doi/10.1111/j.1749-6632.2002.tb02924.x/pdf |
| Ending Page | 278 |
| Page Count | 5 |
| Starting Page | 274 |
| e-ISSN | 17496632 |
| DOI | 10.1111/j.1749-6632.2002.tb02924.x |
| Journal | Annals of the New York Academy of Sciences |
| Issue Number | 1 |
| Volume Number | 957 |
| Language | English |
| Publisher | Wiley-Blackwell |
| Publisher Date | 2002-05-01 |
| Access Restriction | Open |
| Subject Keyword | Journal: Annals of the New York Academy of Sciences Food Science and Technology |
| Content Type | Text |
| Resource Type | Article |
