Web Release Date: March 24,
Champagne Wine Polyphenols Protect Primary Cortical Neurons against Peroxynitrite-Induced Injury
and
Molecular Nutrition Group, School of Chemistry, Food and Pharmacy, The University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom, and Dipartimento di Biologia Sperimentale, Sez. Patologia Sperimentale, Università degli Studi di Cagliari, 09042 Monserrato, Italy
Received for review November 15, 2006. Revised manuscript received February 8, 2007. Accepted February 12, 2007. Financial support for this work was from the Medical Research Council (Grant G0400278/NI02).
Abstract:
White wines are generally low in polyphenol content as compared to red wines. However, Champagne
wines have been shown to contain relatively high amounts of phenolic acids that may exert protective
cellular actions in vivo. In this study, we have investigated the potential neuroprotective effects of
Champagne wine extracts, and individual phenolics present in these extracts, against peroxynitrite-induced injury. Organic and aqueous Champagne wine extracts exhibited potent neuroprotective
activity against peroxynitrite-induced injury at low concentrations (0.1 
g/mL). This protection appeared
to be in part due to the cellular actions of individual components found in the organic extracts, notably
tyrosol, caffeic acid, and gallic acid. These phenolics were observed to exert potent neuroprotection
at concentrations between 0.1 and 10 M. Together, these data suggest that polyphenols present in
Champagne wine may induce a neuroprotective effect against oxidative neuronal injury.
Keywords: Cortical neurons; protective effect; Champagne wine; peroxynitrite; phenolics
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