Instituto de Tecnología Química, Universitat Politècnica de València-Consejo Superior de Investigaciones Científicas, Avda. de los Naranjos s/n, E-46022 Valencia, Spain.
Molecules. 2019 Jan 10;24(2):234. doi: 10.3390/molecules24020234.
Reactive oxygen species (ROS) can provoke damage to cells, where their concentrations are regulated by antioxidants. As the hydroxyl radical (•OH) is the most oxidizing ROS, we have focused our attention on the use of a mechanistically based time-resolved methodology, such as laser flash photolysis, to determine the relative reactivity of alcoholic beverages towards •OH as an indicator of their antioxidant potential. The selected drinks were of two different origins: (i) those derived from grapes such as red wine, white wine, white vermouth, marc and brandy and (ii) spirits not derived from grapes: triple sec, gin, whisky, and rum. Initially, we determined the quenching rate constant of ethanol with •OH and then we explored the reactivity of the different beverages, which was higher than expected based on their alcoholic content. This can be attributed to the presence of antioxidants and was especially remarkable for the grape-derived drinks.
活性氧（ROS）会对细胞造成损害，细胞内的 ROS 浓度由抗氧化剂调节。由于羟基自由基（•OH）是最具氧化性的 ROS，我们专注于使用基于机制的时间分辨方法，如激光闪光光解，来确定各种酒类对•OH的相对反应活性，以此作为其抗氧化潜力的指标。所选的酒类有两种不同的来源：（i）来源于葡萄的酒类，如红酒、白酒、白味美思、马格利酒和白兰地，（ii）非葡萄来源的烈酒：君度橙酒、金酒、威士忌和朗姆酒。首先，我们测定了乙醇与•OH 的猝灭速率常数，然后我们研究了不同酒类的反应活性，其活性高于根据酒精含量的预期值。这归因于抗氧化剂的存在，而且对于源自葡萄的酒类来说尤为显著。
