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DNA Topoisomerase Inhibitor Acutissimin A and Other Flavano‐Ellagitannins in Red Wine
Author(s) -
Quideau Stéphane,
Jourdes Michael,
Saucier Cédric,
Glories Yves,
Pardon Patrick,
Baudry Christian
Publication year - 2003
Publication title -
angewandte chemie international edition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.831
H-Index - 550
eISSN - 1521-3773
pISSN - 1433-7851
DOI - 10.1002/anie.200352089
Subject(s) - polyphenol , ellagitannin , wine , proanthocyanidin , hydrolyzable tannin , food science , chemistry , flavan , biochemistry , catechin , antioxidant , organic chemistry
Good health! Although not initially present in red wine, acutissimin A (see picture) and other flavano‐ellagitannins are formed during aging in oak barrels by a diastereoselective nonenzymatic condensation reaction between flavan‐3‐ols present in grapes and ellagitannin vescalagin from oak. Acutissimin A is a DNA topoisomerase inhibitor that is 250‐fold more potent in vitro than the clinically used anicancer drug etoposide.