Valdez Laura B, Actis-Goretta Lucas, Boveris Alberto
Laboratory of Free Radical Biology, School of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina.
Ann N Y Acad Sci. 2002 May;957:274-8. doi: 10.1111/j.1749-6632.2002.tb02924.x.
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.
众所周知，由于多酚和羟基肉桂酸酯的存在，红酒具有抗氧化特性。据报道，这些化合物是过氧亚硝酸根（ONOO(-)）的有效清除剂。我们使用一种荧光测定法检测了植物多酚、羟基肉桂酸酯和红酒的ONOO(-)清除活性，该测定法涉及以200微摩尔的ONOO(-)作为氧化剂以及50 - 100微摩尔的NADH作为靶分子。纯多酚和羟基肉桂酸酯可阻止NADH的氧化。对于葡萄酒，赤霞珠比马尔贝克和混酿葡萄酒表现出更强的ONOO(-)清除能力。这些结果与通过福林 - 西奥尔特法测定的总酚含量密切相关。
