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Relationship among Antioxidant Activity, Vasodilation Capacity, and Phenolic Content of Red Wines
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    Relationship among Antioxidant Activity, Vasodilation Capacity, and Phenolic Content of Red Wines
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    Division of Biochemistry and Molecular Biology, Institute of Biomedical and Life Sciences, University of Glasgow, Glasgow G12 8QQ, Scotland, United Kingdom; Rowett Research Institute, Greenburn Road, Bucksburn, Aberdeen AB21 9SB, Scotland, United Kingdom; Division of Neuroscience and Biomedical Systems, Institute of Biomedical and Life Sciences, University of Glasgow, Glasgow G12 8QQ, Scotland, United Kingdom; Plant Improvement Division, New Zealand Institute for Crop and Food Research Ltd., Private Bag 4707, Christchurch, New Zealand; Safeway Stores plc, Beers, Wines, Spirits and Tobacco Unit, 6 Millington Road, Hayes, Middlesex UB3 4AY, United Kingdom; and Department of Human Nutrition, University of Glasgow, Queen Elizabeth Building, Royal Infirmary, Glasgow G31 2ER, Scotland, United Kingdom
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2000, 48, 2, 220–230
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    https://doi.org/10.1021/jf9909757
    Published December 31, 1999
    Copyright © 2000 American Chemical Society

    Abstract

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    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.

    Keywords: Polyphenols; red wine; HPLC; vasodilation; antioxidant activity; electron spin resonance spectroscopy; Fremy's salt radical

    Copyright © 2000 American Chemical Society

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     Division of Biochemistry and Molecular Biology, University of Glasgow.

     Department of Human Nutrition, University of Glasgow.

    §

     Rowett Research Institute.

     Division of Neuroscience and Biomedical Systems, University of Glasgow.

     New Zealand Institute for Crop and Food Research Ltd.

    #

     Safeway Stores plc.

    *

     Author to whom correspondence should be addressed [telephone (+44) 141-330-4613; fax (+44) 141-330-5394; e-mail [email protected]].

    Cited By

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    This article is cited by 307 publications.

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    Cite this: J. Agric. Food Chem. 2000, 48, 2, 220–230
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    https://doi.org/10.1021/jf9909757
    Published December 31, 1999
    Copyright © 2000 American Chemical Society

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