Comparison of antioxidant potentials of red wine, white wine, grape juice and alcohol

Antioxidant potential (AOP) and non-enzymatic superoxide radical scavenger activity (NSSA) values of red wine, white wine, grape juice and ethyl alcoh ol were assessed and values were compared. The effects of these beverages o n serum AOP and NSSA values were also measured in vitro. Red wine, white wine and grape juice exert strong antioxidant activity in s imilar degrees and all produce significant effects on serum AOP and NSSA va lues. However, ethyl alcohol does not have either AOP or NSSA, nor does it have an effect on serum AOP or NSSA values. AOP values (nmol/ml h) of red w ine, white wine and grape juice were 20.8 +/- 4.2, 23.2 +/- 4.0 and 24.6 +/ - 4.8, respectively. NSSA values (U/ml) of red wine, white wine and grape j uice were 30.4 +/- 6.8, 26.8 +/- 5.6 and 32.6 +/- 5.8, respectively. There were no statistically meaning differences between AOP and NSSA values of th e groups (p > 0.05 for all). Results suggest that red wine, white wine and grape juice all have high ant ioxidant potential to protect cellular structures against peroxidation reac tions owing to their rich phenolic contents.