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Preservation of Paraoxonase Activity by Wine Flavonoids
Author(s) -
FUHRMAN BIANCA,
AVIRAM MICHAEL
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.tb02933.x
Subject(s) - paraoxonase , oxidative stress , chemistry , wine , aryldialkylphosphatase , biochemistry , apolipoprotein b , pon1 , food science , cholesterol , gene , genotype
A bstract : Paraoxonase is an esterase physically associated with HDL, and its activity has been shown to be inversely related to the risk of cardiovascular diseases. We have shown that paraoxonase can hydrolyze specific lipid peroxides in oxidized lipoproteins and in atherosclerotic lesions. Paroxonase was shown to be inactivated by oxidative stress. Consumption of wine flavonoids was shown to preserve paraoxonase activity by reducing the oxidative stress in apolipoprotein E‐deficient mice, thereby contributing to paraoxonase hydrolytic activity on lipid peroxides in oxidized lipoproteins and atherosclerotic lesions.