Fernández-Pachón Ma Soledad, Villaño Débora, Troncoso Ana Ma, García-Parrilla Ma Carmen
Facultad de Farmacia, Universidad de Sevilla, Sevilla, España.
Arch Latinoam Nutr. 2006 Jun;56(2):110-22.
The aim of this paper is to evaluate the significance of these methods, as well as to correlate the antioxidant activity of wines with their phenolic profile, both in qualitative and quantitative terms. Red wines show higher antioxidant capacities than white ones and the magnitude of these differences depends on the method used. The antioxidant activity of wine can not be mainly ascribed to a particular phenolic compound, instead it is explained by the global interaction of all of them. To evaluate the influence of red wine consumption in the human organism, plasma antioxidant capacity has been frequently used as biomarker, and studies have shown that it increases after wine ingestion. We can conclude that it is necessary to use a battery of methods that provide different and complementary information to properly interpret the results. Phenolic compounds undergo metabolic transformations in the organism which modify their activities. In vivo assays do consider these changes. From the studies performed up to date we can conclude that acute ingestion of wine directly acts on plasma antioxidant capacity due to phenolic compounds and indirectly influences by means of changes on plasmatic concentration of endogenous antioxidants.
本文旨在评估这些方法的重要性，并从定性和定量方面将葡萄酒的抗氧化活性与其酚类成分相关联。红葡萄酒的抗氧化能力高于白葡萄酒，且这些差异的程度取决于所使用的方法。葡萄酒的抗氧化活性不能主要归因于某一种特定的酚类化合物，而是由所有酚类化合物的整体相互作用来解释。为了评估饮用红葡萄酒对人体的影响，血浆抗氧化能力经常被用作生物标志物，研究表明饮用葡萄酒后血浆抗氧化能力会增强。我们可以得出结论，有必要使用一系列能提供不同且互补信息的方法，以便正确解读结果。酚类化合物在生物体内会发生代谢转化，从而改变它们的活性。体内试验确实考虑到了这些变化。从迄今为止所进行的研究中我们可以得出结论，急性摄入葡萄酒会因酚类化合物而直接作用于血浆抗氧化能力，并通过改变内源性抗氧化剂的血浆浓度而间接产生影响。
