Antioxidant effect of red wine anthocyanins in normal and catalase-inactive human erythrocytes

Previous studies reported that aged red wine, but not novel red wine or whi te wine protects human red blood cells from oxidative damage induced in vit ro by H2O2. Here, we demonstrate that the beneficial properties of aged red wine are due, at least in part, to the presence of anthocyanins. We firstl y measured the "antioxidant power" of an Italian red wine (Taurasi, Avellin o) and that of its anthocyanin fractions by using Ferric Reducing Antioxida nt Power Assay. Subsequently, we demonstrate that fractions containing anth ocyanins lower ROS (reactive oxygen species) and methemoglobin production i n human erythrocytes treated with H2O2. Finally, we reported that the prote ctive effects of anthocyanins were also confirmed in an experimental model in which RBCs were deprived of catalase activity by treatment with 4 mM sod ium azide. The results obtained clearly demonstrate that red wine anthocyan ins protect human RBCs from oxidative stress. (C) 2001 Elsevier Science Inc . All rights reserved.