National Centre for Agri-Food Research in Medicine, and the Division of Stroke and Vascular Disease, St. Boniface General Hospital Research Centre, Department of Physiology, University of Manitoba, Winnipeg, Manitoba, Canada.
Mol Cell Biochem. 2004 Aug;263(1):211-5. doi: 10.1023/B:MCBI.0000041862.89750.93.
Red wine and its components have been shown to possess cardioprotective and anti-atherogenic effects. Additionally, red wine and many of its components like catechin, epicatechin, rutin, transresveratrol and quercetin possess antioxidant properties. Oxidized low density lipoprotein (LDL) is involved in the development of an atherosclerotic lesion. Red wine, therefore, may be anti-atherogenic because of its antioxidant effects on LDL modification. This study examined the antioxidant effects of catechin, epicatechin, rutin, transresveratrol, quercetin and Merlot wines on LDL oxidation. Merlot was chosen because although other red wines have been tested, limited information exists for this variety. Oxidation was carried out with AAPH (2,2'-Azo-bis(2-amidinopropane) dihydrochloride) and AMVN (2,2'-Azo-bis(2,4-dimethylvaleronitrile)), as water and lipid soluble peroxyl radical generating systems (FRGS), respectively. This allowed us to determine the lipophilic antioxidant characteristics of the wine and its components. Conjugated diene assays were used to measure LDL oxidation over 6 hrs. In an AAPH system, all polyphenolic compounds except transresveratrol displayed an antioxidant effect. LDL oxidation by AAPH was also inhibited by aliquots of Merlot wine. No antioxidant effects were observed in an AMVN environment except for a mild antioxidant effect by quercetin. Surprisingly, incubation of LDL with Merlot wine strongly protected against oxidation by AMVN. In summary, the five phenolic compounds displayed antioxidant effects in a water soluble free radical generating system, but only quercetin showed this in a lipid soluble one. However, red wine inhibited LDL oxidation by both water and lipid soluble free radical generating systems. Our data suggest, therefore, that red wines contain unidentified antioxidants that provide protection against LDL oxidation within a lipid soluble environment. (Mol Cell Biochem 263: 211-215, 2004).
红葡萄酒及其成分已被证明具有心脏保护和抗动脉粥样硬化作用。此外，红葡萄酒和许多其成分，如儿茶素、表儿茶素、芦丁、白藜芦醇和槲皮素，具有抗氧化特性。氧化的低密度脂蛋白（LDL）参与动脉粥样硬化病变的发展。因此，红葡萄酒可能具有抗动脉粥样硬化作用，因为它对 LDL 修饰具有抗氧化作用。本研究考察了儿茶素、表儿茶素、芦丁、白藜芦醇、槲皮素和梅洛葡萄酒对 LDL 氧化的抗氧化作用。选择梅洛是因为虽然已经测试了其他红葡萄酒，但这种品种的信息有限。氧化使用 AAPH（2,2'-偶氮双（2-脒基丙烷）二盐酸盐）和 AMVN（2,2'-偶氮双（2,4-二甲基戊腈））进行，分别作为水溶性和脂溶性过氧自由基生成系统（FRGS）。这使我们能够确定葡萄酒及其成分的亲脂性抗氧化特性。共轭二烯测定法用于测量 6 小时内 LDL 的氧化。在 AAPH 系统中，除白藜芦醇外，所有多酚化合物都显示出抗氧化作用。AAPH 还抑制 LDL 氧化。除槲皮素表现出温和的抗氧化作用外，在 AMVN 环境中未观察到抗氧化作用。令人惊讶的是，梅洛葡萄酒孵育强烈保护 LDL 免受 AMVN 的氧化。总之，五种酚类化合物在水溶性自由基生成系统中显示出抗氧化作用，但只有槲皮素在脂溶性系统中表现出这种作用。然而，红葡萄酒抑制了两种水溶性和脂溶性自由基生成系统的 LDL 氧化。因此，我们的数据表明，红葡萄酒含有未鉴定的抗氧化剂，可在脂溶性环境中提供对 LDL 氧化的保护。（Mol Cell Biochem 263: 211-215, 2004）。
