Details

Autor(en) / Beteiligte

• BERTELLI, ALBERTO A.E.
• MIGLIORI, MASSIMILIANO
• PANICHI, VINCENZO
• LONGONI, BIANCAMARIA
• ORIGLIA, NICOLA
• FERRETTI, AGNESE
• CUTTANO, MARIA GIUSEPPA
• GIOVANNINI, LUCA

Titel

Oxidative Stress and Inflammatory Reaction Modulation by White Wine

Ist Teil von

• Annals of the New York Academy of Sciences, 2002-05, Vol.957 (1), p.295-301

Ort / Verlag

Oxford, UK: Blackwell Publishing Ltd

Erscheinungsjahr

2002

Link zum Volltext

Quelle

Wiley Online Library - AutoHoldings Journals

Beschreibungen/Notizen

• : Wine and olive oil, essential components of the Mediterranean diet, are considered important factors for a healthy life style. Tyrosol (T) and caffeic acid (CA) are found in both extra virgin olive oil and in white wine. Three white wines from the northeast Italy and four white wines from Germany were analyzed for their content of T and CA. These compounds were tested for their antioxidant activity and their capacity to modulate three different cytokines: IL‐1β, IL‐6, and TNF‐α, which are currently considered to be the major cytokines influencing the acute phase of the inflammatory response. Furthermore, the antioxidant activity of T and CA was analyzed by monitoring the oxidation of a redox‐sensitive probe by using laser scanning confocal microscopy. T and CA, applied at nanomolar range, were found to significantly reduce the generation of oxidants induced by azobis‐amidinopropanedihydrochloride. Peripheral blood mononuclear cells (PBMC) from healthy volunteers were incubated at 37°C for 12 hours with 100 ng LPS (E. coli and P. maltofilia). Increasing doses of T and CA (150 nM to 300 μM) were added and cell‐associated IL‐1β and TNF‐α were determined by immunoreactive tests after three freeze‐thaw cycles. IL‐6 release was also determined in cell surnatants. LPS‐stimulated PBMC showed a significant increase in cytokine release, while T and CA, used at nanomolar concentrations, were able to modulate their expression. Taken together, these results suggest a remarkable effect of white wine non‐alcoholic compounds on oxidative stress and inflammatory reaction.