Phenolic content of various beverages determines the extent of inhibition of human serum and low-density lipoprotein oxidation in vitro: identification and mechanism of action of some cinnamic acid derivatives from red wine.

摘要: 1. An antioxidant effect of phenolic substances in red wine to reduce oxidizability low-density lipoprotein has been proposed as the basis for a relatively lower incidence coronary disease populations with high intake. We have now investigated possible effects various beverages, including wines, white beers and grape juices (diluted 1:500), on metal ion-dependent (copper) -independent (aqueous peroxyl radicals) oxidation isolated human lipoprotein. also tested these beverages copper-initiated lipoproteins serum. 2. The higher polyphenolic content beverage, greater was its antioxidative measured change lag time different systems. Upon stripping polyphenolics from drinks, times returned control levels lipoprotein; however, low concentrations phenolics remaining after had lesser but still significant inhibitory appeared be more pronounced ion (copper)-induced than those induced by aqueous radicals, suggesting that both copper-binding free radical-trapping activities may involved. A mixture carboxylic acids representative present exhibited no iondependent oxidations. Ethanol, at 0.1–0.5%, either copper-induced or radical 3. Extracts acid-hydrolysed were separated thin-layer chromatography most active fractions identified. GC-MS HPLC analysis resulted identification several cinnamic acid derivatives, such coumaric acid, caffeic protocatechuic acid. Dose—response studies using pure compounds indicated an IC 50 4. conclude alcoholic non-alcoholic can give dose-dependent protection against Caffeic are two likely contribute effects. These findings relevant putative cardiovascular-protective wine; widespread occurrence antioxidants fruits vegetables suggests protective principles not limited wine.