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Polyphenols in Red Wines Prevent NADH Oxidation Induced by Peroxynitrite
Author(s) -
VALDEZ LAURA B.,
ACTISGORETTA LUCAS,
BOVERIS ALBERTO
Publication year - 2002
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/j.1749-6632.2002.tb02924.x
Subject(s) - peroxynitrite , chemistry , polyphenol , antioxidant , biochemistry , phenol red , phenol , food science , organic chemistry , enzyme , superoxide
A bstract : It is known that red wines have antioxidant properties owing to the presence of polyphenols and hydroxycinnamates. It has been reported that these compounds are efficient scavengers of peroxynitrite (ONOO − ). We assayed the ONOO − ‐scavenging activity of plant polyphenols, hydroxycinnamates, and red wines using a fluormetric assay that involves the participation of ONOO − (200 μM) as oxidant and NADH (50‐100 μM) as a target molecule. NADH oxidation was prevented by pure polyphenols and hydroxycinnamates. With the wines, the Cabernet Sauvignon showed more potent ONOO − ‐scavenging ability than the Malbecs and the blended wines. These results correlate well with the total phenol content determined by Folin‐Ciocalteau assay.