Pattichis K, Louca L L, Jarman J, Sandler M, Glover V
Department of Chemical Pathology, Queen Charlotte's Hospital, London, UK.
Eur J Pharmacol. 1995 Jan 13;292(2):173-7. doi: 10.1016/0926-6917(95)90010-1.
We have confirmed our earlier finding that most red wines are able to bring about 5-hydroxytryptamine (5-HT, serotonin) release from platelets in vitro. Platelets from individual subjects manifested varying degrees of releasing ability but responded to different wines with a similar rank ordering. There was a high correlation (r = 0.87) between the effect of red wine and that of reserpine in different individuals. Some types of red wine caused a consistently higher release of 5-HT than others in all subjects; one red wine in particular resulted in negligible release. When several brands of this 'low-releasing' red wine were further examined, they all showed a lower activity than all the brands of a 'high-releasing' red wine type. This variation in releasing power was not related to intensity of red colour. Partial purification of red wine was achieved by column chromatography and showed releasing activity to be associated with a low molecular weight orange fraction. Preliminary studies, using solid phase extraction methods, showed that the active components lie mainly in a subgroup of the flavonoid fraction. If any of the adverse effects of red wine, such as headache induction, derive from this 5-HT releasing ability, then it may be possible to prepare red wines free from the chemical substances responsible.
我们已经证实了我们早期的发现，即大多数红葡萄酒在体外能够促使血小板释放5-羟色胺（5-HT，血清素）。来自个体受试者的血小板表现出不同程度的释放能力，但对不同葡萄酒的反应具有相似的排序。在不同个体中，红葡萄酒的作用与利血平的作用之间存在高度相关性（r = 0.87）。在所有受试者中，某些类型的红葡萄酒导致的5-HT释放始终高于其他类型；特别是有一种红葡萄酒导致的释放可以忽略不计。当对几个品牌的这种“低释放”红葡萄酒进行进一步检测时，它们的活性均低于“高释放”红葡萄酒类型的所有品牌。这种释放能力的差异与红色的深浅无关。通过柱色谱法对红葡萄酒进行了部分纯化，结果表明释放活性与低分子量橙色部分有关。使用固相萃取方法的初步研究表明，活性成分主要存在于类黄酮部分的一个亚组中。如果红葡萄酒的任何不良反应，如引发头痛，源于这种5-HT释放能力，那么有可能制备出不含相关化学物质的红葡萄酒。
