College of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China; School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China.
School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China.
Food Chem. 2014 Aug 1;156:258-63. doi: 10.1016/j.foodchem.2014.01.006. Epub 2014 Jan 18.
Moderate consumption of red wine reduces the risk of heart disease and extends lifespan, which these healthy benefits are often attributed to its high antioxidant content. The relative contributions of wine polyphenols in healthy benefits were studied in this study. Among all wine polyphenols, caffeic acid was the richest one, while gallic acid showed the highest free radical scavenging activity. There was no significant difference between the prime red wine and the red wine adding 10-fold resveratrol on neuroprotective effects on SH-SY5Y cell line. The contribution percentage of resveratrol to the antioxidant activity of red wine was less than other tested polyphenols. It suggested that resveratrol may be negligible with respect to healthy benefits of red wine.
适量饮用红酒可降低心脏病风险并延长寿命，而这些健康益处通常归因于其高抗氧化含量。本研究旨在研究葡萄酒多酚在健康益处中的相对贡献。在所有的葡萄酒多酚中，咖啡酸含量最丰富，而没食子酸的自由基清除活性最高。原红酒和添加 10 倍白藜芦醇的红酒对 SH-SY5Y 细胞系的神经保护作用没有显著差异。白藜芦醇对红酒抗氧化活性的贡献百分比小于其他测试多酚。这表明白藜芦醇对于红酒的健康益处可能可以忽略不计。
