Lodovici M, Guglielmi F, Casalini C, Meoni M, Cheynier V, Dolara P
Department of Pharmacology, University of Florence, Italy.
Eur J Nutr. 2001 Apr;40(2):74-7. doi: 10.1007/pl00007386.
BACKGROUND & AIMS: Red wine polyphenols inhibit chemically-induced oxidative DNA damage in vivo in experimental animals through a mechanism which is still unclear. On this basis, we tried to clarify the mechanisms of inhibition of DNA oxidation in vitro by wine extracts containing monomeric and polymeric phenols (WE) and monomer-free complex polyphenols and tannins (WCPT) from red wine.
Oxidative DNA damage was induced by incubating DNA with GSH/Fe3+ or cumene hydroperoxide (CumOOH) in vitro and using 8-OH-2-deoxyguanosine (8-OHdG) levels as a measure of DNA oxidation. Levels of 8-OHdG were determined by HPLC coupled with electrochemical detector (ESA).
WCPT and WE, at microM concentrations, reduced concentration-dependently oxidative DNA damage induced by GSH/Fe3+. WCPT and WE also reduced DNA oxidation by CumOOH. In conclusion, complex polyphenols and tannin extracts from red wine, with or without small molecular phenols, prevent oxidative DNA damage through a dual mechanism, iron binding and direct free radical scavenging.
红酒多酚可通过一种尚不清楚的机制抑制实验动物体内化学诱导的氧化性DNA损伤。在此基础上，我们试图阐明红酒中含单体和聚合酚的提取物（WE）以及无单体复合多酚和单宁（WCPT）在体外抑制DNA氧化的机制。
通过在体外将DNA与谷胱甘肽/铁离子（GSH/Fe3+）或氢过氧化异丙苯（CumOOH）孵育来诱导氧化性DNA损伤，并以8-羟基-2'-脱氧鸟苷（8-OHdG）水平作为DNA氧化的指标。8-OHdG水平通过高效液相色谱结合电化学检测器（ESA）测定。
微摩尔浓度的WCPT和WE可浓度依赖性地降低GSH/Fe3+诱导的氧化性DNA损伤。WCPT和WE还可降低CumOOH引起的DNA氧化。总之，红酒中的复合多酚和单宁提取物，无论有无小分子酚类，均可通过铁结合和直接清除自由基的双重机制预防氧化性DNA损伤。
