Cargando…

In Vitro Antioxidant Activities of Three Red Wine Polyphenols and Their Mixtures: An Interaction Study

The well-known antioxidant activity of red wine is explained mostly by its polyphenols content, where the final effect is based on the wine components’ interaction. The aim of our work was the study of the interaction of three red wine polyphenols—quercetin, resveratrol and caffeic acid—alone and in...

Descripción completa

Detalles Bibliográficos
Autores principales: Kurin, Elena, Mučaji, Pavel, Nagy, Milan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2012
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268590/
https://www.ncbi.nlm.nih.gov/pubmed/23208468
http://dx.doi.org/10.3390/molecules171214336
_version_ 1783376321480491008
author Kurin, Elena
Mučaji, Pavel
Nagy, Milan
author_facet Kurin, Elena
Mučaji, Pavel
Nagy, Milan
author_sort Kurin, Elena
collection PubMed
description The well-known antioxidant activity of red wine is explained mostly by its polyphenols content, where the final effect is based on the wine components’ interaction. The aim of our work was the study of the interaction of three red wine polyphenols—quercetin, resveratrol and caffeic acid—alone and in their equimolar binary and ternary mixtures in different antioxidant/scavenging assays (inhibition of 2-deoxy-D-ribose degradation by hydroxyl radical, FRAP, Fe(III) reducing power, DPPH, ABTS and NO scavenging, respectively). Interaction analysis, based on median effect equation, was performed for the determination of synergy and/or antagonism. The obtained results indicate that the mutual interactions of tested polyphenols in their mixtures are markedly different from each other, depending on the reaction mechanism of the assay used. The measured antioxidant activity of individual polyphenols is not a constant value when other substances are present in the mixture with this polyphenol. Interactions can cause the finally observed synergy/antagonism/additive effects without any possibility of predicting them from the known activities of single compounds. This “unpredictability” claim based on in vitro assay results should be very important in multiple systems and processes in Nature, where the interactions among compounds in mixtures need to be take into account.
format Online
Article
Text
id pubmed-6268590
institution National Center for Biotechnology Information
language English
publishDate 2012
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-62685902018-12-14 In Vitro Antioxidant Activities of Three Red Wine Polyphenols and Their Mixtures: An Interaction Study Kurin, Elena Mučaji, Pavel Nagy, Milan Molecules Article The well-known antioxidant activity of red wine is explained mostly by its polyphenols content, where the final effect is based on the wine components’ interaction. The aim of our work was the study of the interaction of three red wine polyphenols—quercetin, resveratrol and caffeic acid—alone and in their equimolar binary and ternary mixtures in different antioxidant/scavenging assays (inhibition of 2-deoxy-D-ribose degradation by hydroxyl radical, FRAP, Fe(III) reducing power, DPPH, ABTS and NO scavenging, respectively). Interaction analysis, based on median effect equation, was performed for the determination of synergy and/or antagonism. The obtained results indicate that the mutual interactions of tested polyphenols in their mixtures are markedly different from each other, depending on the reaction mechanism of the assay used. The measured antioxidant activity of individual polyphenols is not a constant value when other substances are present in the mixture with this polyphenol. Interactions can cause the finally observed synergy/antagonism/additive effects without any possibility of predicting them from the known activities of single compounds. This “unpredictability” claim based on in vitro assay results should be very important in multiple systems and processes in Nature, where the interactions among compounds in mixtures need to be take into account. MDPI 2012-12-03 /pmc/articles/PMC6268590/ /pubmed/23208468 http://dx.doi.org/10.3390/molecules171214336 Text en © 2012 by the authors; licensee MDPI, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0/ This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Article
Kurin, Elena
Mučaji, Pavel
Nagy, Milan
In Vitro Antioxidant Activities of Three Red Wine Polyphenols and Their Mixtures: An Interaction Study
title In Vitro Antioxidant Activities of Three Red Wine Polyphenols and Their Mixtures: An Interaction Study
title_full In Vitro Antioxidant Activities of Three Red Wine Polyphenols and Their Mixtures: An Interaction Study
title_fullStr In Vitro Antioxidant Activities of Three Red Wine Polyphenols and Their Mixtures: An Interaction Study
title_full_unstemmed In Vitro Antioxidant Activities of Three Red Wine Polyphenols and Their Mixtures: An Interaction Study
title_short In Vitro Antioxidant Activities of Three Red Wine Polyphenols and Their Mixtures: An Interaction Study
title_sort in vitro antioxidant activities of three red wine polyphenols and their mixtures: an interaction study
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268590/
https://www.ncbi.nlm.nih.gov/pubmed/23208468
http://dx.doi.org/10.3390/molecules171214336
work_keys_str_mv AT kurinelena invitroantioxidantactivitiesofthreeredwinepolyphenolsandtheirmixturesaninteractionstudy
AT mucajipavel invitroantioxidantactivitiesofthreeredwinepolyphenolsandtheirmixturesaninteractionstudy
AT nagymilan invitroantioxidantactivitiesofthreeredwinepolyphenolsandtheirmixturesaninteractionstudy