Red or white wine assumption and serum antioxidant capacity

• Published in: Archives of gerontology and geriatrics Vol. 51; no. 3; pp. e72 - e74
• Main Authors: Pinzani, P, Petruzzi, E, Magnolfi, S.U, Malentacchi, F, De Siena, G, Petruzzi, I, Motta, M, Malaguarnera, M, Marchionni, N, Pazzagli, M
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ireland Ltd 01-11-2010
• Subjects: Aged; Aged, 80 and over; Antioxidants - metabolism; Chemiluminescence; Humans; Internal Medicine; Luminescent Measurements; Male; Middle Aged; Red wine; Serum antioxidant capacity; White wine; Wine; Chemiluminescence; White wine; Red wine; Serum antioxidant capacity
• ISSN: 0167-4943; 1872-6976
• DOI: 10.1016/j.archger.2009.12.007

Abstract The biochemistry of reactive oxygen species is an important field with wide implications. Both preventive and chain breaking antioxidants have a role in the limitation of oxidative stress that accompanies aging and diseases. The potent antioxidant activity of phenolic substances of red wine, in particular, have been proposed as an explanation for the “French Paradox” (the apparent incompatibility of a high fat diet with a low incidence of coronary heart diseases). A lot of researchers emphasize beneficial effects of red wine and insist on lower or no antioxidant effect of white wine. We have been studying the effect of both white and red wine on blood antioxidant capacity in humans. The white wine we have been testing was produced by an ancient Tuscany procedure (the same used for red winemaking) which includes fermentation with grapes juice together with peelings and seeds. A statistically significant increase in total antioxidant capacity (TAC) levels was observed after 2 h from red or white wine ingestion. White wine effect appears to be faster than that of the red one, since a significant difference can also be reported after 1 h. We can conclude that the big difference in the results of serum TAC due to white wine reported by us, in comparison to those reported by others relatively to white wine produced using the French method, can be explained by the difference in the winemaking procedure we adopted.