López-Vélez M, Martínez-Martínez F, Del Valle-Ribes C
Department of Physical Chemistry, Faculty of Pharmacy, University of Granada, 18071 Granada, Spain.
Crit Rev Food Sci Nutr. 2003;43(3):233-44. doi: 10.1080/10408690390826509.
Plant phenolics present in fruit and vegetables, and that are particularly rich in red wine, have received considerable attention because of their potential antioxidant activity. Human consumption of antioxidants has many alleged health benefits, including protection against cardiovascular diseases, and, most recently, cancer. Red wines contain a variety of polyphenolic antioxidants. Five samples of commercial red wines from Spain and four phenolic compounds of red wine: gallic acid, trans-resveratrol, quercetin and rutin, have been studied. The total phenolics content and the total antioxidant activity (TAA) of wines was determined. The total phenolic content, determined according to the Folin-Ciocalteu method, varied from 1800 to 2300 mg/L, expressed as gallic acid equivalents (GAE). The antioxidative effects of wine phenolics were determined using a system based on the inhibition by antioxidants of the absorbance of the radical cation. The relationship between antioxidant activity of phenolic comounds, as hydrogen donating free radical scavengers, and their chemical structures was studied. Furthermore, the total antioxidant activity of the wines investigated was well correlated with phenol content. Thus, the results confirm that red wine polyphenols are, in vitro, significant antioxidants.
水果和蔬菜中存在的植物酚类物质，在红酒中含量尤其丰富，因其潜在的抗氧化活性而受到了广泛关注。人类食用抗氧化剂据称有许多健康益处，包括预防心血管疾病，以及最近发现的预防癌症。红酒含有多种多酚类抗氧化剂。对来自西班牙的五个商业红酒样品以及红酒中的四种酚类化合物：没食子酸、反式白藜芦醇、槲皮素和芦丁进行了研究。测定了葡萄酒的总酚含量和总抗氧化活性（TAA）。根据福林-西奥尔特法测定的总酚含量，以没食子酸当量（GAE）表示，在1800至2300毫克/升之间。使用基于抗氧化剂对自由基阳离子吸光度抑制作用的系统测定了葡萄酒酚类物质的抗氧化效果。研究了作为供氢自由基清除剂的酚类化合物的抗氧化活性与其化学结构之间的关系。此外，所研究葡萄酒的总抗氧化活性与酚含量密切相关。因此，结果证实红酒多酚在体外是重要的抗氧化剂。
