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Basile L, Condorelli RA, Calogero AE, Cannarella R, Barbagallo F, Crafa A, Aversa A, La Vignera S. Red Wine and Sexual Function in Men: An Original Point of View. J Clin Med 2023; 12:3883. [PMID: 37373577 DOI: 10.3390/jcm12123883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/01/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
Red wine is a rich source of nutrients whose biological properties have inspired numerous scientific studies. Indeed, it has been widely reported that there is a correlation between the positive health effects of moderate consumption of red wine and its phenolic content, which, due to its antioxidant activity, has proved to be useful in the improvement of various diseases, such as cardiovascular diseases, metabolic syndrome, cognitive disorders, depression, and cancer. It is a common opinion that the antioxidant activity of red wine is to be ascribed to its entire content of polyphenols, which act synergistically and not as a single component. Furthermore, this health-promoting effect of red wine can also be linked to its ethanol content, which has shown a wide array of biological properties. Beyond this evidence, very little is known about a possible correlation between moderate consumption of red wine and male sexual function. This brief review aimed to evaluate the effects of moderate consumption of red wine on erectile function. To accomplish this, Pubmed and Google Scholar databases were searched to retrieve the most relevant studies on this topic. The evidence so far collected has shown that red wine, if consumed in moderation, can be potentially beneficial for patients with erectile dysfunction as well as can positively influence reproductive function through mechanisms that depend on the vasorelaxant properties of red wine and its antioxidant properties.
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Affiliation(s)
- Livia Basile
- Department of Clinical and Experimental Medicine, University of Catania, 95125 Catania, Italy
| | - Rosita A Condorelli
- Department of Clinical and Experimental Medicine, University of Catania, 95125 Catania, Italy
| | - Aldo E Calogero
- Department of Clinical and Experimental Medicine, University of Catania, 95125 Catania, Italy
| | - Rossella Cannarella
- Department of Clinical and Experimental Medicine, University of Catania, 95125 Catania, Italy
| | - Federica Barbagallo
- Department of Clinical and Experimental Medicine, University of Catania, 95125 Catania, Italy
| | - Andrea Crafa
- Department of Clinical and Experimental Medicine, University of Catania, 95125 Catania, Italy
| | - Antonio Aversa
- Department of Experimental and Clinical Medicine, University Magna Graecia of Catanzaro, 88100 Catanzaro, Italy
| | - Sandro La Vignera
- Department of Clinical and Experimental Medicine, University of Catania, 95125 Catania, Italy
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Hou X, Chen S, Pu Y, Wang T, Xu H, Li H, Ma P, Hou X. Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais Wine. Molecules 2023; 28. [PMID: 36770915 DOI: 10.3390/molecules28031250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/10/2023] [Accepted: 01/24/2023] [Indexed: 01/31/2023] Open
Abstract
Msalais wine (MW) is a popular traditional wine with the cultural characteristics of a specific Chinese ethnic group. In this study, phenolic profiles and antioxidant characteristics were identified using chromatographic analysis. A total of thirty-eight compounds, including eight furans, eleven phenolic acids, fourteen flavonoids, and five others, were identified via LC-MS/QTOF. It was found that catechin is the most abundant phenolic compound in MW, followed by epicatechin, gallic acid, caffeic acid, rutin, and p-coumaric acid. Winemaking had a significant influence on the levels of phenols and antioxidant activity. Condensed juice (CJ) displayed the highest phenol and antioxidant activity levels, while the levels were significantly decreased during the fermentation process and gradually stabilized thereafter during the aging process. A correlation analysis between the polyphenols in Msalais and their antioxidant capacity was performed to determine which molecules contributed more to the antioxidant capacity in a complex mixture of polyphenols. All of the phenolic compounds, except ferulic acid, showed good correlation with DPPH, ABTS, and CUPRAC. Among them, resveratrol had the strongest antioxidant capacity, although its concentration was very low. Catechin also had a strong antioxidant capacity, which was positively correlated with its concentration. This indicates that the antioxidant activity of Msalais is related to the number, type, and structure of polyphenols.
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Gao J, Yang Z, Zhao C, Tang X, Jiang Q, Yin Y. A comprehensive review on natural phenolic compounds as alternatives to in-feed antibiotics. Sci China Life Sci 2022:10.1007/s11427-022-2246-4. [PMID: 36586071 DOI: 10.1007/s11427-022-2246-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Accepted: 10/17/2022] [Indexed: 01/01/2023]
Abstract
Intensive livestock and poultry farming in China largely relied on the use of in-feed antibiotics until July 2020. The consequences of antibiotic overuse in animal feed include accumulation in animal products and the development of bacterial antibiotic resistance, both of which threaten food safety and human health. China has now completely banned the circulation of commercial feed containing growth-promoting drug additives (except Chinese herbal medicine). Therefore, alternatives to in-feed antibiotics in animal production are greatly needed. Natural phenolic compounds (NPCs) exist widely in plants and are non-toxic, non-polluting, highly reproducible, and leave little residue. Many natural flavonoids, phenolic acids, lignans, and stilbenes have polyphenol chemical structures and exhibit great potential as alternatives to antibiotics. In this review we delineate the characteristics of plant-derived NPCs and summarize their current applications as alternatives to in-feed antibiotics, aiming to provide new strategies for antibiotic-free feeding and promote the development of more sustainable animal husbandry practices.
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Affiliation(s)
- Jingxia Gao
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China.,Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China
| | - Zhe Yang
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Chongqi Zhao
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Xiongzhuo Tang
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Qian Jiang
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China. .,Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China.
| | - Yulong Yin
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China. .,Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China.
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Díaz-Gálvez I, Gutiérrez-Gamboa G, Plaza A, Concha-Meyer AA. Effect of Encapsulation Processes by Freeze and Spray Drying on the Antioxidant Properties of Red Wine from cv. Listan Prieto and Syrah. Foods 2022; 11. [PMID: 36496687 DOI: 10.3390/foods11233880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/22/2022] [Accepted: 11/25/2022] [Indexed: 12/04/2022] Open
Abstract
BACKGROUND Wine antioxidants are linked to cardiovascular disease prevention, thus are highly valued by the healthy food market. The dehydration process removes alcohol and water from wine and allows it to extend its shelf life, while encapsulation can help preserve physical-chemical and antioxidant properties. Moreover, information on the effect of wine drying and encapsulation on non-anthocyanin phenolic compounds is limited in the literature. METHODS Listan Prieto and Syrah (Vitis vinifera L.) wines were dehydrated and converted into powder by freezing and spray drying. Powdered wines were subjected to water activity, pH, soluble solids, color, and phenolic compounds analysis. RESULTS Freeze-drying process produced powdered wines with higher pH than the spray-drying process. Powdered wines made by these processes presented similar water activity and soluble solids. Powdered wines did not show statistical differences in trans-resveratrol, hydrocinnamic acids, phloretin, kaempferol, and quercetin content according to their dehydration process. In addition, powdered wines significantly concentrated hydrocinnamic acid and quercetin when compared to non-dealcoholized and dealcoholized wine samples. CONCLUSIONS The results suggest that the dehydration process does not negatively modify the characteristics of the wine, and it retains a significant concentration of phenolic compounds. Therefore, powdered wines have an interesting potential to be used as a natural source of antioxidants for food supplementation.
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Patyra A, Dudek MK, Kiss AK. LC-DAD-ESI-MS/MS and NMR Analysis of Conifer Wood Specialized Metabolites. Cells 2022; 11:3332. [PMID: 36291197 DOI: 10.3390/cells11203332] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 10/13/2022] [Accepted: 10/20/2022] [Indexed: 11/16/2022] Open
Abstract
Many species from the Pinaceae family have been recognized as a rich source of lignans, flavonoids, and other polyphenolics. The great common occurrence of conifers in Europe, as well as their use in the wood industry, makes both plant material and industrial waste material easily accessible and inexpensive. This is a promising prognosis for both discovery of new active compounds as well as for finding new applications for wood and its industry waste products. This study aimed to analyze and phytochemically profile 13 wood extracts of the Pinaceae family species, endemic or introduced in Polish flora, using the LC-DAD–ESI-MS/MS method and compare their respective metabolite profiles. Branch wood methanolic extracts were phytochemically profiled. Lignans, stilbenes, flavonoids, diterpenes, procyanidins, and other compounds were detected, with a considerable variety of chemical content among distinct species. Norway spruce (Picea abies (L.) H.Karst.) branch wood was the most abundant source of stilbenes, European larch (Larix decidua Mill.) mostly contained flavonoids, while silver fir (Abies alba Mill.) was rich in lignans. Furthermore, 10 lignans were isolated from the studied material. Our findings confirm that wood industry waste materials, such as conifer branches, can be a potent source of different phytochemicals, with the plant matrix being relatively simple, facilitating future isolation of target compounds.
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Javorský J, Král M, Šnirc M, Árvay J, Tremlová B, Dordević D. Characterization of Moravian Wines by Selected Chemical Parameters. SEPARATIONS 2021; 8:89. [DOI: 10.3390/separations8070089] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Knowledge of analytical values in wines is essential to ensure product safety and compliance with legislation, and it is also essential to understand the various technologies in wine production. The aim of this work was to evaluate the analytical parameters of bottled Moravian wines from the Znojmo sub-region, from harvests 2015 and 2016. Basic oenological parameters and biologically active substances were evaluated. Moreover, we evaluated conditions during bottle aging in wines from harvest 2016. The results of the basic analytical values such as total phenolic acid (TPA), total sulfur dioxide (SO2), pH, actual alcohol content (EtOH), and titratable acidity (TA) were in accordance with generally known values in wines and met the legislative requirements within oenological practices. Biologically active substances, such as gallic acid, trans-caffeic acid (TCA), trans-p-coumaric acid (TPCA), rutin, ferulic acid (FA), myricetin, resveratrol, and quercetin were identified. Comparing the analytical values of individual types of wine leads to a better understanding of winemaking technology and the development of wine as such. The subject of the study was also the monitoring of produced grape pomace incurred during wine production harvest 2015 with the indication of possibilities of its further use.
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Minzer S, Estruch R, Casas R. Wine Intake in the Framework of a Mediterranean Diet and Chronic Non-Communicable Diseases: A Short Literature Review of the Last 5 Years. Molecules 2020; 25:E5045. [PMID: 33143082 PMCID: PMC7663679 DOI: 10.3390/molecules25215045] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 10/27/2020] [Accepted: 10/28/2020] [Indexed: 12/12/2022] Open
Abstract
Dietary habits are a determining factor of the higher incidence and prevalence of chronic non-communicable diseases (NCDs). In the aim to find a possible preventive and intervention strategy, the Mediterranean diet (MedDiet) has been proposed as an effective approach. Within the MedDiet, moderate wine consumption with meals is a positive item in the MedDiet score; however, recent studies have reported a dose-response association between alcohol consumption and higher risk of a large number of NCDs. This review aimed to evaluate the association between NCDs and wine consumption in the framework of the MedDiet, with a simple review of 22 studies of the highest-level literature published over the last five years. We found that the information regarding the effects of wine in different health outcomes has not varied widely over the past five years, finding inconclusive results among the studies evaluated. Most of the literature agrees that light to moderate wine intake seems to have beneficial effects to some extent in NCDs, such as hypertension, cancer, dyslipidemia and dementia, but no definitive recommendations can be made on a specific dose intake that can benefit most diseases.
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Affiliation(s)
- Simona Minzer
- El Pino Hospital, Avenida Padre Hurtado, San Bernardo, 13560 Santiago de Chile, Chile;
| | - Ramon Estruch
- Department of Internal Medicine, Hospital Clinic, Institut d’Investigació Biomèdica August Pi i Sunyer (IDIBAPS), University of Barcelona, Villarroel, 170, 08036 Barcelona, Spain;
- Center for Biomedical Research Network (CIBER) 06/03, Fisiopatología de la Obesidad y la Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Rosa Casas
- Department of Internal Medicine, Hospital Clinic, Institut d’Investigació Biomèdica August Pi i Sunyer (IDIBAPS), University of Barcelona, Villarroel, 170, 08036 Barcelona, Spain;
- Center for Biomedical Research Network (CIBER) 06/03, Fisiopatología de la Obesidad y la Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain
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Zha C, Xiao H, Song B, Zheng C, Yang X, Wang W, Wang L. Resveratrol promotes mammary cell proliferation and antioxidation capacity during pregnancy and lactation in mice. J Appl Microbiol 2020; 130:450-463. [PMID: 32544275 DOI: 10.1111/jam.14747] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 06/05/2020] [Accepted: 06/09/2020] [Indexed: 12/19/2022]
Abstract
AIMS Reproduction can induce maternal oxidative stress, and resveratrol is able to alleviate oxidative stress. This study aimed to investigate the protective effects of resveratrol supplementation in mice during pregnancy and lactation. METHODS AND RESULTS Pregnant mice were randomly divided into three groups: (i) Pure water (Con); (ii) Cellulose sodium dissolves with 20 mg kg-1 resveratrol (R1) and (iii) Cellulose sodium dissolves with 40 mg kg-1 resveratrol (R2). The experiment starts at pregnancy and ends at weaning. The results showed that resveratrol increased mammary cell proliferation and the mRNA expressions of UDP glucuronosyltransferase family 1 member A1 (UGT1A1) and cytochrome P450 proteins (CYP1A1), while decreased superoxide dismutase, extracellular (SOD3) in the mammary gland. Further study showed that resveratrol promoted the mRNA expressions of genes involved in mitophagy, such as transcription factor Eβ (Tfeβ), Bcl1lc3β, homosapiens microtubule-associated protein 1 light-chain 3 beta (Map1lc3β), Parkin, sequestosome1 (p62), autophagy-related protein (Atg5) and Beclin-1 (Becn1) in the mammary gland. Moreover, resveratrol increased the abundances of some intestinal microbial species. 40 mg kg-1 resveratrol significantly increased the contents of Acidobacteri, unidentified acidbacteria, Bacilales, Staphylococcaceae and Staphylococcus at phylum, class, order, family and genus level respectively. CONCLUSION Our results indicate that resveratrol supplementation may promote mammary cell proliferation and antioxidant ability through mitophagy and regulating gut microbiota in pregnant mice. SIGNIFICANCE AND IMPACT OF THE STUDY Current study proved that resveratrol could affect mammary cell proliferation and antioxidation capacity during pregnancy and lactation in mice for the first time. The underlying mechanisms may be related to mitophagy and gut microbiota.
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Affiliation(s)
- C Zha
- State Key Laboratory of Livestock and Poultry Breeding, Ministry of Agriculture Key Laboratory of Animal Nutrition and Feed Science in South China, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China.,Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - H Xiao
- State Key Laboratory of Livestock and Poultry Breeding, Ministry of Agriculture Key Laboratory of Animal Nutrition and Feed Science in South China, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - B Song
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - C Zheng
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - X Yang
- State Key Laboratory of Livestock and Poultry Breeding, Ministry of Agriculture Key Laboratory of Animal Nutrition and Feed Science in South China, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - W Wang
- Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - L Wang
- State Key Laboratory of Livestock and Poultry Breeding, Ministry of Agriculture Key Laboratory of Animal Nutrition and Feed Science in South China, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
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Wei Y, Yang S, Zhang L, Dai L, Tai K, Liu J, Mao L, Yuan F, Gao Y, Mackie A. Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q10. Food Hydrocoll 2020; 105:105791. [DOI: 10.1016/j.foodhyd.2020.105791] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Wei Y, Yu Z, Lin K, Yang S, Tai K, Liu J, Mao L, Yuan F, Gao Y. Fabrication, Physicochemical Stability, and Microstructure of Coenzyme Q10 Pickering Emulsions Stabilized by Resveratrol-Loaded Composite Nanoparticles. J Agric Food Chem 2020; 68:1405-1418. [PMID: 31940190 DOI: 10.1021/acs.jafc.9b06678] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The aim of this study was to develop a novel system for the co-delivery of resveratrol and coenzyme Q10 (CoQ10). It was achieved with a combination of resveratrol-loaded composite nanoparticles and CoQ10-loaded Pickering emulsions. Different levels of resveratrol (0.05-0.30%, w/v) were entrapped into composite nanoparticles by the method of emulsification-evaporation. The size of composite nanoparticles was around 300-600 nm, and the maximum loading capacity of resveratrol was up to 13.88% (w/w). Hydrogen bonds, hydrophobic effects, and electrostatic attraction participated in the self-assembly of composite nanoparticles. The stability of CoQ10 Pickering emulsions was monitored under simulated environmental stresses (pH, ionic strength, UV radiation, and heat) and accelerated storage conditions. The physical stability of Pickering emulsions was dependent on the particle compositions, and the CoQ10 entrapped was also protected by the resveratrol-loaded nanoparticles. The morphology of Pickering emulsions was observed with the aid of optical microscopy, confocal laser scanning microscopy, and cryo-scanning electronic microscopy. The nutraceutical Pickering emulsions were designed for the co-delivery of resveratrol and CoQ10, which has the potential to be a novel vehicle for bioactive ingredients.
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Affiliation(s)
- Yang Wei
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
| | - Zhongping Yu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
| | - Kangsen Lin
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
| | - Shufang Yang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
| | - Kedong Tai
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
| | - Jinfang Liu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
| | - Like Mao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
| | - Fang Yuan
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
| | - Yanxiang Gao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
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Vallejos S, Moreno D, Ibeas S, Muñoz A, García FC, García JM. Polymeric chemosensor for the colorimetric determination of the total polyphenol index (TPI) in wines. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Carrillo JÁ, Zafrilla MP, Marhuenda J. Cognitive Function and Consumption of Fruit and Vegetable Polyphenols in a Young Population: Is There a Relationship? Foods 2019; 8:E507. [PMID: 31627296 DOI: 10.3390/foods8100507] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 09/30/2019] [Accepted: 10/02/2019] [Indexed: 12/13/2022] Open
Abstract
Scientific evidence has shown the relationship between consumption of fruits and vegetables and their polyphenols with the prevention or treatment of diseases. The aim of this review was to find out whether the same relationship exists between fruits and vegetables and cognitive function, especially memory, in a young population. The mechanisms by which polyphenols of fruits and vegetables can exert cognitive benefits were also evaluated. These compounds act to improve neuronal plasticity through the protein CREB (Camp Response Element Binding) in the hippocampus, modulating pathways of signaling and transcription factors (ERK/Akt). In the same way, brain-derived neurotrophic factor (BDNF) is implicated in the maintenance, survival, growth, and differentiation of neurons. All these effects are produced by an increase of cerebral blood flow and an increase of the blood’s nitric oxide levels and oxygenation.
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Bahrami A, Fereidouni M, Pirro M, Bianconi V, Sahebkar A. Modulation of regulatory T cells by natural products in cancer. Cancer Lett 2019; 459:72-85. [DOI: 10.1016/j.canlet.2019.06.001] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 05/29/2019] [Accepted: 06/03/2019] [Indexed: 02/06/2023]
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Nunes C, Figueiredo R, Laranjinha J, da Silva GJ. Intestinal cytotoxicity induced by Escherichia coli is fully prevented by red wine polyphenol extract: Mechanistic insights in epithelial cells. Chem Biol Interact 2019; 310:108711. [DOI: 10.1016/j.cbi.2019.06.024] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Revised: 05/08/2019] [Accepted: 06/11/2019] [Indexed: 12/14/2022]
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Snopek L, Mlcek J, Sochorova L, Baron M, Hlavacova I, Jurikova T, Kizek R, Sedlackova E, Sochor J. Contribution of Red Wine Consumption to Human Health Protection. Molecules 2018; 23:E1684. [PMID: 29997312 DOI: 10.3390/molecules23071684] [Citation(s) in RCA: 104] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 07/07/2018] [Accepted: 07/09/2018] [Indexed: 01/01/2023] Open
Abstract
Wine consumption has been popular worldwide for many centuries. Based on in vitro and in vivo studies, a certain amount of everyday wine consumption may prevent various chronic diseases. This is due, in part, to the presence and amount of important antioxidants in red wine, and, therefore, research has focused on them. Wine polyphenols, especially resveratrol, anthocyanins, and catechins, are the most effective wine antioxidants. Resveratrol is active in the prevention of cardiovascular diseases by neutralizing free oxygen radicals and reactive nitrogenous radicals; it penetrates the blood-brain barrier and, thus, protects the brain and nerve cells. It also reduces platelet aggregation and so counteracts the formation of blood clots or thrombi. The main aim of this review is to summarize the current findings about the positive influence of wine consumption on human organ function, chronic diseases, and the reduction of damage to the cardiovascular system.
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Li L, Zhang M, Zhang S, Cui Y, Sun B. Preparation and Antioxidant Activity of Ethyl-Linked Anthocyanin-Flavanol Pigments from Model Wine Solutions. Molecules 2018; 23:E1066. [PMID: 29751487 DOI: 10.3390/molecules23051066] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 04/18/2018] [Accepted: 04/24/2018] [Indexed: 01/12/2023] Open
Abstract
Anthocyanin-flavanol pigments, formed during red wine fermentation and storage by condensation reactions between anthocyanins and flavanols (monomers, oligomers, and polymers), are one of the major groups of polyphenols in aged red wine. However, knowledge of their biological activities is lacking. This is probably due to the structural diversity and complexity of these molecules, which makes the large-scale separation and isolation of the individual compounds very difficult, thus restricting their further study. In this study, anthocyanins (i.e., malvidin-3-glucoside, cyanidin-3-glucoside, and peonidin-3-glucoside) and (–)-epicatechin were first isolated at a preparative scale by high-speed counter-current chromatography. The condensation reaction between each of the isolated anthocyanins and (–)-epicatechin, mediated by acetaldehyde, was conducted in model wine solutions to obtain ethyl-linked anthocyanin-flavanol pigments. The effects of pH, molar ratio, and temperature on the reaction rate were investigated, and the reaction conditions of pH 1.7, molar ratio 1:6:10 (anthocyanin/(–)-epicatechin/acetaldehyde), and reaction temperature of 35 °C were identified as optimal for conversion of anthocyanins to ethyl-linked anthocyanin-flavanol pigments. Six ethyl-linked anthocyanin-flavanol pigments were isolated in larger quantities and collected under optimal reaction conditions, and their chemical structures were identified by HPLC-QTOF-MS and ECD analyses. Furthermore, DPPH, ABTS, and FRAP assays indicate that ethyl-linked anthocyanin-flavanol pigments show stronger antioxidant activities than their precursor anthocyanins.
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Rocha-Parra D, Chirife J, Zamora C, de Pascual-Teresa S. Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells. Molecules 2018; 23:molecules23040842. [PMID: 29642422 PMCID: PMC6017672 DOI: 10.3390/molecules23040842] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 03/23/2018] [Accepted: 03/23/2018] [Indexed: 11/16/2022] Open
Abstract
Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its composition was determined by means of high-performance liquid chromatography coupled quadrupole time-of-flight mass spectrometry (HPLC-MS-QTOF). More than thirty polyphenols, including anthocyanins, flavanols, flavonols, phenolic acids and stilbenoids, were identified. Some of the main quantified polyphenols were: malvidin-3-O-glucoside, malvidin 3-O-(6″-acetyl-glucose), petunidin-3-O-glucoside, quercetin-3-O-glucuronide, syringenin-3-O-glucoside, epicatechin, gallic acid and syringic acid. The biological activity of this de-alcoholized and encapsulated red wine on human neuroblastoma SH-SY5Y cells was studied. The results showed that the encapsulated red wine powder has active redox properties, as verified by performing reactive oxygen species (ROS) analysis utilizing a neuronal model. This could help explain its action against the neurotoxicity induced by 6-hydroxydopamine (6-OHDA).
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Affiliation(s)
- Diego Rocha-Parra
- Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University of Argentina, Buenos Aires C1107AAZ, Argentina.
- National Scientific and Technical Research Council (CONICET), Buenos Aires C1425FQB, Argentina.
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), E-28040 Madrid, Spain.
| | - Jorge Chirife
- Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University of Argentina, Buenos Aires C1107AAZ, Argentina.
| | - Clara Zamora
- Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University of Argentina, Buenos Aires C1107AAZ, Argentina.
- National Scientific and Technical Research Council (CONICET), Buenos Aires C1425FQB, Argentina.
| | - Sonia de Pascual-Teresa
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), E-28040 Madrid, Spain.
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Bjørklund G, Dadar M, Martins N, Chirumbolo S, Goh BH, Smetanina K, Lysiuk R. Brief Challenges on Medicinal Plants: An Eye-Opening Look at Ageing-Related Disorders. Basic Clin Pharmacol Toxicol 2018; 122:539-558. [DOI: 10.1111/bcpt.12972] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Accepted: 01/15/2018] [Indexed: 12/11/2022]
Affiliation(s)
- Geir Bjørklund
- Council for Nutritional and Environmental Medicine; Mo i Rana Norway
| | - Maryam Dadar
- Razi Vaccine and Serum Research Institute; Agricultural Research, Education and Extension Organization (AREEO); Karaj Iran
| | - Natália Martins
- Mountain Research Centre (CIMO), ESA; Polytechnic Institute of Bragança, Campus de Santa Apolónia; Bragança Portugal
| | - Salvatore Chirumbolo
- Department of Neurological and Movement Sciences; University of Verona; Verona Italy
| | - Bey Hing Goh
- Biofunctional Molecule Exploratory Research Group (BMEX); School of Pharmacy; Monash University Malaysia; Bandar Sunway Malaysia
- Novel Bacteria and Drug Discovery Research Group (NBDD); School of Pharmacy; Monash University Malaysia; Bandar Sunway Malaysia
- Center of Health Outcomes Research and Therapeutic Safety; School of Pharmaceutical Sciences; University of Phayao; Phayao Thailand
- Asian Centre for Evidence Synthesis in Population; Implementation and Clinical Outcomes; Health and Well-Being Cluster; Global Asia in the 21st Century Platform; Monash University Malaysia; Bandar Sunway Malaysia
| | - Kateryna Smetanina
- Department of Management and Economy of Pharmacy; Postgraduate Faculty; Drug Technology and Pharmacoeconomics; Danylo Halytsky Lviv National Medical University; Lviv Ukraine
| | - Roman Lysiuk
- Department of Pharmacognosy and Botany; Danylo Halytsky Lviv National Medical University; Lviv Ukraine
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Delgado Cuzmar P, Salgado E, Ribalta-Pizarro C, Olaeta JA, López E, Pastenes C, Cáceres-Mella A. Phenolic composition and sensory characteristics of Cabernet Sauvignon wines: effect of water stress and harvest date. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13757] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Paula Delgado Cuzmar
- Escuela de Agronomía; Pontificia Universidad Católica de Valparaíso; Calle San Francisco s/n. La Palma, Casilla 4-D Quillota Chile
| | - Eduardo Salgado
- Escuela de Agronomía; Pontificia Universidad Católica de Valparaíso; Calle San Francisco s/n. La Palma, Casilla 4-D Quillota Chile
| | - Camila Ribalta-Pizarro
- Centro Regional de Innovación Hortofrutícola de Valparaíso (Ceres); Pontificia Universidad Católica de Valparaíso; Calle San Francisco s/n, La Palma Quillota Chile
| | - José A. Olaeta
- Escuela de Agronomía; Pontificia Universidad Católica de Valparaíso; Calle San Francisco s/n. La Palma, Casilla 4-D Quillota Chile
| | - Eugenio López
- Escuela de Agronomía; Pontificia Universidad Católica de Valparaíso; Calle San Francisco s/n. La Palma, Casilla 4-D Quillota Chile
| | - Claudio Pastenes
- Universidad de Chile; Facultad de Ciencias Agronómicas; Santa Rosa 11315, La Pintana, Casilla 1004 Santiago Chile
| | - Alejandro Cáceres-Mella
- Escuela de Agronomía; Pontificia Universidad Católica de Valparaíso; Calle San Francisco s/n. La Palma, Casilla 4-D Quillota Chile
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Xu L, Yue Q, Bian F, Sun H, Zhai H, Yao Y. Melatonin Enhances Phenolics Accumulation Partially via Ethylene Signaling and Resulted in High Antioxidant Capacity in Grape Berries. Front Plant Sci 2017; 8:1426. [PMID: 28868058 PMCID: PMC5563355 DOI: 10.3389/fpls.2017.01426] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2017] [Accepted: 08/02/2017] [Indexed: 05/20/2023]
Abstract
This study assessed the primary impacts of exogenous melatonin (MT) treatment on grape berry metabolism. Exogenous MT treatment increased the endogenous MT content and modified berry ripening. Transcriptomic analysis revealed that the processes of polyphenol metabolism, carbohydrate metabolism and ethylene biosynthesis and signaling were the three most significantly altered biological processes upon MT treatment. Further experiments verified that MT treatment increased the contents of total anthocyanins, phenols, flavonoids and proanthocyanidins in berries. Additionally, the contents of 18 of the 22 detected individual phenolic compounds were enhanced by MT treatment; particularly, the resveratrol content was largely increased concomitantly with the up-regulation of STS gene expression. Meanwhile, MT treatment enhanced the antioxidant capacity of berries. On the other hand, it was indicated that ethylene participated in the regulation of polyphenol metabolism and antioxidant capacity under MT treatment in grape berries. In summary, MT enhances the polyphenol content and antioxidant capacity of grape berries partially via ethylene signaling.
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Abstract
With the growth of age, the amount of estrogens produced by the human body will get less and less. Studies have shown that estrogen deficiency may cause many kinds of diseases, such as cardiovascular diseases, osteoporosis, and syndrome of menopause. Estrogens are also distributed extensively in numerous types of plants. Since there is a trace amount of natural estrogen in plants, our body can achieve continuous phytoestrogen supplementation while our health will not be influenced or damaged by the absorbed phytoestrogens in diets. After being absorbed, the phytoestrogens in diets may be converted by intestinal microflora to different metabolites with higher estrogenic activity. This review summarizes the types and distributions of phytoestrogens in diets, their metabolism, metabolites and bioactivities, with an aim to provide some guidelines for further study and utilization of microbial biotransforming metabolites of phytoestrogens.
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