Champagne Wine Polyphenols Protect Primary Cortical Neurons against Peroxynitrite-Induced Injury

David Vauzour,† Katerina Vafeiadou,† Giulia Corona,‡ Susan E. Pollard,† Xenofon Tzounis,† and Jeremy P. E. Spencer*†
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, Universit degli Studi di Cagliari, 09042 Monserrato, Italy
J. Agric. Food Chem., 2007, 55 (8), pp 2854–2860
DOI: 10.1021/jf063304z
Publication Date (Web): March 24, 2007
Copyright © 2007 American Chemical Society
†

 The University of Reading.

,
‡

 Università degli Studi di Cagliari.

,
*

 To whom correspondence should be addressed. Tel:  +44 118 378 8724. Fax:  +44118 931 0080. E-mail:  j.p.e.spencer@reading.ac.uk.

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 μg/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 μM. 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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History

  • Published In Issue April 18, 2007
  • 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).

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