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Food Chem. 2014 Aug 1;156:258-63. doi: 10.1016/j.foodchem.2014.01.006. Epub 2014 Jan 18.

Health benefits of wine: don't expect resveratrol too much.

Author information

1
College of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China; School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China.
2
School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China.
3
School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China; College of Life Science and Bio-pharmaceutical, Guangdong Pharmaceutical University, Guangzhou 510006, China.
4
College of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China. Electronic address: hexiangjiu@hotmail.com.

Abstract

Moderate consumption of red wine reduces the risk of heart disease and extends lifespan, which these healthy benefits are often attributed to its high antioxidant content. The relative contributions of wine polyphenols in healthy benefits were studied in this study. Among all wine polyphenols, caffeic acid was the richest one, while gallic acid showed the highest free radical scavenging activity. There was no significant difference between the prime red wine and the red wine adding 10-fold resveratrol on neuroprotective effects on SH-SY5Y cell line. The contribution percentage of resveratrol to the antioxidant activity of red wine was less than other tested polyphenols. It suggested that resveratrol may be negligible with respect to healthy benefits of red wine.

KEYWORDS:

Antioxidant activity; Polyphenols; Red wine; Resveratrol; SH-SY5Y cell

PMID:
24629966
DOI:
10.1016/j.foodchem.2014.01.006
[Indexed for MEDLINE]
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