Antioxidant properties of phenolic compounds
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Epidemiologists have observed that a diet rich in polyphenolic compounds may provide a positive effects due to their antioxidant properties. Red wine is an excellent source of polyphenolic compounds. Objective of this work is a review of the polyphenolic compounds of red wine. The first study evaluates the antioxidant properties of Sicilian red wines in relationship with their polyphenolic composition; the second investigates the corrective offects of some phenolic molecules on the metabolic syndrome induced in high-fructose fed rats.
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Phenolic compounds are natural antioxidants present in plant foods, which are important to human health. This study aimed to measure the total antioxidant potential with the FRAP (Ferric Reducing Antioxidant Power) method and the total polyphenol content of 44 common consumed foods; represented by vegetables, pulses, fruits, cereals and breads. The antioxidant potential ranged: in vegetables 0.033–3.209, in pulses 0.342–0.387, in fruits 0.312–2.833, and in cereals and breads 0.062–1.709 mmol/100 g in fresh mass, respectively. The antioxidant potential of the foods tested was related to the total polyphenol contents.
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Natural antioxidants, including polyphenols, flavonoids, anthocyanins and carotenoids, play an important role in the treatment and prevention of a large number of diseases. However, studies indicate that natural antioxidants can act as prooxidants, which produce free radicals and cause DNA damage and mutagenesis. The prooxidant activity is typically catalyzed by metals, particularly transition metals such as Fe and Cu, present in biological systems. In this article, we aim to review new in vitro and in vivo evidence of the prooxidant activity of phenolics, flavonoids, anthocyanins and carotenoids. We highlight the role of catalyzing metals, including transition metals, non-transition metals and metalloids, in the prooxidant activity of natural antioxidants. Prooxidant structure-activity relationships of simple phenolics, flavonoids and anthocyanins and the role of cellular antioxidant defense, including endogenous antioxidant compounds and antioxidant enzymes, are also addressed in this review. In addition, we discuss the question, With respect to in vitro evidence of the prooxidant activity of antioxidants, can we translate this activity into biological systems and the human body? Copyright © 2016 John Wiley & Sons, Ltd.
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Epidemiologists have observed that a diet rich in polyphenolic compounds may provide a positive effects due to their antioxidant properties. Red wine is an excellent source of polyphenolic compounds. Objective of this work is a review of the polyphenolic compounds of red wine. The first study evaluates the antioxidant properties of Sicilian red wines in relationship with their polyphenolic composition; the second investigates the corrective offects of some phenolic molecules on the metabolic syndrome induced in high-fructose fed rats.
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There is limited information about how the co-digestion of different food matrices can affect the digestibility, bioaccessibility, and, hence, the effectiveness of their health beneficial compounds, such as polyphenols. This work aimed to study the effect of the co-digestion of a whole-wheat pasta dish and a glass of red wine on their individual antioxidant properties. Thus, changes in the total polyphenol content by Folin Ciocalteu, phenolic profile by HPLC-ESI-MS/MS, and in vitro antioxidant capacity (AC) by ABTS and FRAP methods were evaluated before and after simulated gastrointestinal digestions. Additionally, a final step of dialysis was included to verify the fraction of polyphenols that are potentially bioaccessible. Separate digestions of pasta and wine were used as controls. The results showed that the co-digestion increased the AC of the bioavailable fraction (measured by ABTS) with respect to the sum of the individual digestions. Moreover, differences in the bioaccessibility of some phenolics were also found, with an increase of 4 compounds characteristic of pasta and 5 of wine. This study shows that the co-ingestion of pasta and wine improves the antioxidant properties of individual food/beverage, pointing out the importance of further studies on co-digestion with different combinations of food/beverages containing bio-active compounds.
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Dietary polyphenols are ubiquitous phytochemicals with antioxidant activity, which may reduce the risk of chronic diseases. Organically grown plants, i.e., grapevines, with greater pathogen exposure may have even higher levels of polyphenols, e.g., resveratrol, than conventionally grown plants, which could increase plasma antioxidant capacity in humans without affecting sensory qualities. To test this, we randomized 18 females (21–50 y) to 1 of 5 groups each assigned a geographically paired organic (OW) and conventional wine (CW), and a placebo (PW) wine. At 3 independent visits and after a baseline blood draw for each, participants consumed 5 oz of 1 wine of the 3 within 15 min followed by a blood draw at 30 min post‐consumption. Total polyphenol (TP) concentrations, antioxidant capacity, i.e., FRAP, and sensory surveys were determined and collected. Results demonstrated that in 2 pairings the OW had significantly higher concentrations of TP (3.49, 5.8 g/L) vs. CW (2.63, 4.63 g/L). In 2 pairings, TP in CW was higher (5.23, 8.38 g/L) vs. OW (4.55, 3.70 g/L). The mean of the PW was 1.26±0.20. No significant differences in antioxidant capacity of plasma or sensory qualities were demonstrated between OW and CW. We conclude that OW and CW produced in the same vineyards in the SW US have similar antioxidant capacities even with significantly different TP concentrations.
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