Department of Clinical Physiopathology, Clinical Biochemistry Unit, University of Florence, Viale Pieraccini 6, I-50139 Florence, Italy.
Arch Gerontol Geriatr. 2010 Nov-Dec;51(3):e72-4. doi: 10.1016/j.archger.2009.12.007. Epub 2010 Jan 15.
The biochemistry of reactive oxygen species is an important field with wide implications. Both preventive and chain breaking antioxidants have a role in the limitation of oxidative stress that accompanies aging and diseases. The potent antioxidant activity of phenolic substances of red wine, in particular, have been proposed as an explanation for the "French Paradox" (the apparent incompatibility of a high fat diet with a low incidence of coronary heart diseases). A lot of researchers emphasize beneficial effects of red wine and insist on lower or no antioxidant effect of white wine. We have been studying the effect of both white and red wine on blood antioxidant capacity in humans. The white wine we have been testing was produced by an ancient Tuscany procedure (the same used for red winemaking) which includes fermentation with grapes juice together with peelings and seeds. A statistically significant increase in total antioxidant capacity (TAC) levels was observed after 2h from red or white wine ingestion. White wine effect appears to be faster than that of the red one, since a significant difference can also be reported after 1h. We can conclude that the big difference in the results of serum TAC due to white wine reported by us, in comparison to those reported by others relatively to white wine produced using the French method, can be explained by the difference in the winemaking procedure we adopted.
活性氧的生物化学是一个具有广泛影响的重要领域。预防和链断裂抗氧化剂在限制衰老和疾病伴随的氧化应激方面都有作用。红葡萄酒中酚类物质的强大抗氧化活性，被认为是“法国悖论”（高脂肪饮食与冠心病发病率低之间的明显不兼容）的一个解释。许多研究人员强调红葡萄酒的有益作用，并坚持认为白葡萄酒的抗氧化作用较低或没有。我们一直在研究白葡萄酒和红葡萄酒对人体血液抗氧化能力的影响。我们一直在测试的白葡萄酒是通过一种古老的托斯卡纳工艺（与红葡萄酒酿造相同）生产的，包括葡萄汁与果皮和种子一起发酵。在饮用红葡萄酒或白葡萄酒 2 小时后，总抗氧化能力（TAC）水平明显增加。白葡萄酒的效果似乎比红葡萄酒更快，因为在 1 小时后也可以报告出显著差异。我们可以得出结论，与我们报道的白葡萄酒相比，其他人报道的白葡萄酒对血清 TAC 的结果差异很大，这可以用我们采用的酿酒工艺的差异来解释。
