The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Relationship among Antioxidant Activity, Vasodilation Capacity, and Phenolic Content of Red Wines
Abstract
The relationship among antioxidant activity, based on the electron-spin resonance determination of the reduction of Fremy's radical, vasodilation activity, and phenolic content was investigated in 16 red wines. The wines were selected to provide a range of origins, grape varieties, and vinification methods. Sensitive and selective HPLC methods were used for the analysis of the major phenolics in red wine: free and conjugated myricetin, quercetin, kaempferol, and isorhamnetin; (+)-catechin, (-)-epicatechin, gallic acid, p-coumaric acid, caffeic acid, caftaric acid, trans-resveratrol, cis-resveratrol, and trans-resveratrol glucoside. Total anthocyanins were measured using a colorimetric assay. The total phenolic content of the wines was determined according to the Folin-Ciocalteu colorimetric assay and also by the cumulative measurements obtained by HPLC. The 16 wines exhibited a wide range in the values of all parameters investigated. However, the total phenol contents, measured both by HPLC and colorimetrically, correlated very strongly with the antioxidant activity and vasodilation activity. In addition, the antioxidant activity was associated with gallic acid, total resveratrol, and total catechin. In contrast, only the total anthocyanins were correlated with vasodilation activity. The results demonstrate that the different phenolic profiles of wines can produce varying antioxidant and vasodilatant activities, which opens up the possibility that some red wines may provide enhanced health benefits for the consumer.
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Citations
Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Cancer chemopreventive activity of resveratrol, a natural product derived from grapes
Jang, M., Cai, L., Udeani, G. O., Slowing, K. V., Thomas, C. F., Beecher, C. W. W., Fong, H. H. S., Farnsworth, N. R., Kinghorn, A. D., Mehta, R. G., et al. (1997) · Science · doi:10.1126/science.275.5297.218 · Cited by 4,935
Cited by
Hooper, L., Kroon, P. A., Rimm, E. B., Cohn, J. S., Harvey, I., Le Cornu, K. A., Ryder, J. J., Hall, W. L., & Cassidy, A. (2008) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/88.1.38 · Cited by 1,097
Berry anthocyanins: isolation, identification and antioxidant activities
Kähkönen, M. P., Heinämäki, J., Ollilainen, V., & Heinonen, M. (2003) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1511 · Cited by 320
Antioxidant capacity of vegetables, spices and dressings relevant to nutrition
Ninfali, P., Mea, G., Giorgini, S., Rocchi, M., & Bacchiocca, M. (2005) · British Journal of Nutrition · doi:10.1079/bjn20041327 · Cited by 316
Nuutila, A. M., Kammiovirta, K., & Oksman-Caldentey, K.-M. (2002) · Food Chemistry · doi:10.1016/s0308-8146(01)00305-3 · Cited by 305
Gómez-Alonso, S., García-Romero, E., & Hermosín-Gutiérrez, I. (2007) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2007.03.002 · Cited by 294
Metadata
- Authors
- Burns, J., Gardner, P. T., O'Neil, J., Crawford, S., Morecroft, I., McPhail, D. B., Lister, C., Matthews, D., MacLean, M. R., Lean, M. E. J., Duthie, G. G., & Crozier, A.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1999-12-31
- Volume
- 48
- Issue
- 2
- Pages
- 220-230
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2058557786
- Cited by
- 447
- References
- 2
- FWCI
- 7.39
- Type
- journal article
- Language
- en
- Open access
- closed
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