Wine phenolics effects

Koundouras, S. Marinos, V. Gkoulioti, A. Kotseridis, Y. van Leeuwen, C. Influence of Vineyard Location and Vine Water Status on Fruit Maturation of Nonirrigated Cv. Agiorgitiko (Vitis vinijera L.). Effects on Wine Phenolic and Aroma Components. J. Agric. Food Chem. 2006, 54, 5077-5086. 

In a prospective study of 3454 men and women (age 55 years and older), a significant inverse association between the intake of catechin-rich tea and radiographically quantified aortic atherosclerosis was found [200], Similarly, inverse association between the consumption of red wine and CHD mortality (French paradox) have been suggested [201]. This beneficial effect of red wine may be due to the antioxidant ability of the wine phenolics to inhibit the oxidation of LDL to an atherogenic form [202],... 

Studies have shown that many phenolic substances of grapes and wine may possess some antibacterial properties (146, 147, 148). For an extensive review and discussion pertaining to the bactericidal effect of grape and wine phenolics, see Ref. 122. 

The effects of wine and its polyphenol constituents on early indicators of coronary heart disease such as elevated levels of plasma lipids, platelets and serum antioxidant activity were discussed in a review by Cooper et al. (2004). This review also addressed whether the polyphenols or alcohol are responsible for the beneficial effects of wine on cardio-vascular health. The authors conclude that red wine polyphenols have little effect on plasma lipid concentrations, but that wine consumption reduces the susceptibility of low-density lipoprotein (LDL) cholesterol to oxidation and increase serum antioxidant capacity. These effects, however, do depend on the amount of wine that is consumed and the period of supplementation. It was suggested that specific polyphenols appear to have endothelium-dependent vaso-relaxing abilities. Red wine phenolics also have an inhibitory effect on platelet aggregation. Evidence suggests that alcohol has a positive synergistic effect with wine polyphenols on some atherosclerosis risk factors. Thus, evidence that wine drinking is beneficial for cardiac health appears positive. 

Resveratrol has also been reported to offer protection against cardiovascular disease, such as coronary heart disease. The effects of resveratrol on factors implicated in the development of coronary heart disease - human platelet aggregation and the synthesis of eicosanoids (lipids) from arachidonate by platelets - were investigated and compared with the actions of other wine phenolics - catechin (1.39), epicatechin (7.18a), and quercetin (1.43) - and the antioxidants a-tocopherol (7.10a), hydroquinone and butylated hydroxytoluene. Resveratrol and quercetin demonstrated a dose-dependent inhibition of platelet aggregation, whereas the other compounds tested were inactive. Resveratrol also inhibited the synthesis of the eicosanoids in a dose-dependent manner, whereas the other phenolics were less effective of not effective at all. Removal of the alcohol from the wine did not diminish the effect on platelet aggregation (Pace-Asciak et al., 1995 Goldberg et al., 1995). 

Davalos, A. and Lasuncion, M. A. (2009). Health-promoting effects of wine phenolics. In Wine Chemistry and Biochemistry", (M. V. Moreno-Arribas and M. C. Polo, Eds), pp. 571-591. Springer, New York. 

Del Barrio-Galan, R., Perez-Magarifio, S., and Ortega-Heras, M. (2011). Techniques for improving or replacing ageing on lees of oak aged red wines The effects on polysaccharides and the phenolic composition. Food Chem. 127, 528-540. 

Among wine polysaccharides, mannoproteins play an important role in protein haze stabilisation (Waters et al. 1994 Dupin et al. 2000). Gelatin fining of a wine phenolic extract in wine-like solution resulted in a much higher precipitation rate than when the same treatment was applied on the original wine. After addition of wine polysaccharides at the concentration normally encountered in wines, precipitation was reduced back to the level measured in wine, confirming the stabilizing effect of polysaccharides (Cheynier et al. 2006). 

With use of HPLC method we have the information about single phenohc antioxidants content, which doesn t consider synergistic influences between phenolic compoxmds in wine. Those effects considered only methods for determining total antioxidant potential. On the other hand, matrix effects may lead to different results obtained using other methods. In order to obtain a better insight into the extent of these effects, we compared all used methods. 

Kampa et al. made the interesting observation that protocatechuic acid, which is found in grapes and red wine from Vitis vimfera (Vitaceae), showed a time- and dose-dependent inhibitory effect on cell growth of T47D human breast cancer cells at low concentrations (108). The phenolic compound is a potent inhibitor of topoisomerase I (109). The plant likely contains some germanacrolides because these sesquiterpenes are known... 

Red wine contains quercetin, rutin, catechin, and epicatechin, among other flavonoids (Frankel and others 1993). Quercetin and other phenolic compounds isolated from wines were found to be more effective than a-tocopherol in inhibiting copper-catalyzed LDL oxidation. It has been determined that quercetin has also several anti-inflammatory effects it inhibits inflammatory cytokine production (Boots and others 2008), inducible NO synthase expression and activation of inflammatory transcription factors (Hamalainen and others 2007), and activity of cyclooxygenase and lipooxygenase (Issa 2006), among others. 

This method is also used to measure ex vivo low-density lipoprotein (LDL) oxidation. LDL is isolated fresh from blood samples, oxidation is initiated by Cu(II) or AAPH, and peroxidation of the lipid components is followed at 234 nm for conjugated dienes (Prior and others 2005). In this specific case the procedure can be used to assess the interaction of certain antioxidant compounds, such as vitamin E, carotenoids, and retinyl stearate, exerting a protective effect on LDL (Esterbauer and others 1989). Hence, Viana and others (1996) studied the in vitro antioxidative effects of an extract rich in flavonoids. Similarly, Pearson and others (1999) assessed the ability of compounds in apple juices and extracts from fresh apple to protect LDL. Wang and Goodman (1999) examined the antioxidant properties of 26 common dietary phenolic agents in an ex vivo LDL oxidation model. Salleh and others (2002) screened 12 edible plant extracts rich in polyphenols for their potential to inhibit oxidation of LDL in vitro. Gongalves and others (2004) observed that phenolic extracts from cherry inhibited LDL oxidation in vitro in a dose-dependent manner. Yildirin and others (2007) demonstrated that grapes inhibited oxidation of human LDL at a level comparable to wine. Coinu and others (2007) studied the antioxidant properties of extracts obtained from artichoke leaves and outer bracts measured on human oxidized LDL. Milde and others (2007) showed that many phenolics, as well as carotenoids, enhance resistance to LDL oxidation. 

Phenolic and antioxidant substances have usually studied in red wines, however, recently, interest has increased in the study of bioactive phenolics in white wines Frega et al. [374] isolated and measured concentration of ethyl caffeoate in Verdicchio white wine by HPLC-tandem-mass spectrometry (HPLC-ESI-MS/MS) and they also determined its effects on hepatic stellate cells and intracellular peroxidation. The resnlts were interesting in the light of other studies demonstrating the relationship between reactive oxygen species, chronic liver injury, and hepatic fibrosis. 

Bakker, J. et al.. Effect of sulphur dioxide and must extraction on colour, phenolic composition and sensory quality of red table wine, J. Sci. Food Agric., 78, 297, 1998. 

Haselgrove, L. et al., Canopy microclimate and berry composiiton the effect of bunch exposure on the phenolic composition of Vitis vinifera L cv Shiraz grape berries. Aust. Grape Wine Res. 6, 141, 2000. 

Cheynier, V. et al., Effect of pomace contact and hyperoxidation on the phenolic composition and quality of Grenache and Chardonnay wines. Am. J. EnoL Vitic. 40, 36, 1989. 

In further trials on Mencia and Tinta del Paris wines, the presence of French or American oak chips af 4 g/L during MOX led fo very few observable differences in terms of pol) henol and color parameters (Perez-Magarino et ah, 2009). Some influence of oak toasting degree was related to the ability of compounds released from fhe chips fo combine with anthocyanins to form new pigmenfs, and fo a differenf extent with the two wines examined, but these effects were outweighed by the impact of MOX itself on phenolic composifion and wine color. 

Cano-Lopez, M., Pardo-Minguez, F., Schmauch, G., Saucier, C., Teissedre, P.-L., Lopez-Roca, J. M., and Gomez-Plaza, E. (2008). Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents. /. Agric. Food Chem. 56, 5932-5941. 

De Beer, D., Joubert, E., Marais, J., and Manley, M. (2008). Effect of oxygenation during maturation on phenolic composition, total antioxidant capacity, colour and sensory quality of Pinotage wine. S. Afr. J. Enol. Vitic. 29, 13-25. 

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