PRINCIPAL PHENOLIC PHYTOCHEMICALS IN SELECTED CALIFORNIA WINES AND THEIR ANTIOXIDANT ACTIVITY IN INHIBITING OXIDATION OF HUMAN LOW-DENSITY LIPOPROTEINS
En. Frankel et al., PRINCIPAL PHENOLIC PHYTOCHEMICALS IN SELECTED CALIFORNIA WINES AND THEIR ANTIOXIDANT ACTIVITY IN INHIBITING OXIDATION OF HUMAN LOW-DENSITY LIPOPROTEINS, Journal of agricultural and food chemistry, 43(4), 1995, pp. 890-894
The phenolic antioxidant phytochemicals in wines have been implicated
for the lower rates of cardiac disease mortality among people drinking
wine regularly in certain European populations. The activities of 20
selected California wines in inhibiting the copper-catalyzed oxidation
of human low-density lipoproteins (LDL) were determined. This antioxi
dant activity was related to the major phenolic compounds and not to r
esveratrol analyzed in wines by HPLC and GC-MS. The relative inhibitio
n of LDL oxidation varied from 46 to 100% with the red wines and from
3 to 6% with the white wines. When compared at the same total phenol c
oncentration, the inhibition of LDL oxidation varied from 37 to 65% wi
th the red wines and from 27 to 46% with the white wines. The relative
antioxidant activity correlated with total phenol contents of wines (
r = 0.94) and with the concentrations of gallic acid (r = 0.92), catec
hin (r = 0.76), myricetin (r = 0.70), quercetin (r = 0.68), caffeic ac
id (r = 0.63), rutin (r = 0.50), epicatechin (r = 0.45), cyanidin (r =
0.43), and malvidin 3-glucoside (r = 0.38). Therefore, the activity o
f wines to protect LDL from oxidation appeared to be distributed widel
y among the principal phenolic compounds.