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Effects of red wine tannat on oxidative stress induced by glucose and fructose in erythrocytes in vitro

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Effects of red wine tannat on oxidative stress induced by glucose and fructose in erythrocytes in vitro

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Título Effects of red wine tannat on oxidative stress induced by glucose and fructose in erythrocytes in vitro
Autor Pazzini, Camila Eliza Fernandes
Oliveira, Ana zilda Ceolin Colpo Simões
Poetini, Márcia Rósula
Pires, Cauê Ferreira
Camargo, Vanessa Brum de
Mendez, Andreas Sebastian Loureiro
Azevedo, Miriane Lucas
Soares, Júlio César Mendes
Folmer, Vanderlei
Abstract The literature indicates that red wine presents in its composition several substances that are beneficial to health. This study has investigated the antioxidant effects of Tannat red wine on oxidative stress induced by glucose and fructose in erythrocytes in vitro, with the purpose to determine some of its majoritarian phenolic compounds and its antioxidant capacity. Erythrocytes were incubated using different concentrations of glucose and fructose in the presence or absence of wine. From these erythrocytes were determined the production of thiobarbituric acid reactive species (TBARS), glucose consumption, and osmotic fragility. Moreover, quantification of total phenolic, gallic acid, caffeic acid, epicatechin, resveratrol, and DPPH scavenging activity in wine were also assessed. Red wine showed high levels of polyphenols analyzed, as well as high antioxidant potential. Erythrocytes incubated with glucose and fructose had an increase in lipid peroxidation and this was prevented by the addition of wine. The wine increased glucose uptake into erythrocytes and was able to decrease the osmotic fragility of erythrocytes incubated with fructose. Altogether, these results suggest that wine leads to a reduction of the oxidative stress induced by high concentrations of glucose and fructose.
Contido em International Journal of Medical Sciences. Washington, USA. Vol. 12, no. 6(2015), p. 478-486
Assunto Antioxidantes
Farmácia
Investigacao cientifica
Vinho tinto
[en] Antioxidant activity
[en] Diabetes
[en] Lipid peroxidation
[en] Phenolic compounds
[en] Wine
Origem Estrangeiro
Tipo Artigo de periódico
URI http://hdl.handle.net/10183/132072
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