Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats

• Published in: Food chemistry Vol. 137; no. 1-4; pp. 122 - 129
• Main Authors: Macedo, Luciene Fagundes Lauer, Rogero, Marcelo Macedo, Guimarães, Jessica Pereira, Granato, Daniel, Lobato, Luciana Pereira, Castro, Inar Alves
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15-04-2013; Elsevier
• Subjects: Animal; Animals; antioxidant activity; Antioxidants; Antioxidants - administration & dosage; Antioxidants - metabolism; Biological and medical sciences; biomarkers; Diet, High-Fat - adverse effects; Dietary Fats - administration & dosage; Dietary Fats - metabolism; Dietary Supplements; Feeding. Feeding behavior; Fundamental and applied biological sciences. Psychology; High-fat diet; Humans; inflammation; Inflammation - diet therapy; Inflammation - etiology; Inflammation - metabolism; liver; Liver - metabolism; Male; Malondialdehyde - metabolism; Oxidative Stress; Rats; Rats, Wistar; red wines; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Wine; Wine - analysis; Wine; Antioxidants; Oxidative stress; Animal; High-fat diet; Rat; Rodentia; Antioxidant; Red wine; Biological activity; Alcoholic beverage; Vertebrata; Mammalia; Diet; Fat
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.10.017

► Functional wines should be limited to wines with high in vitro antioxidant activity. ► Correlation between in vitro and in vivo antioxidant activity depends on the biomarker. ► Phenolics in the red wine can counter the deleterious prooxidative effects of ethanol. ► Only the highest in vitro antioxidant activity wine reduced liver MDA concentration.
It is not known if there is a correlation between in vitro and in vivo antioxidant activity of wines. Thus, in the present study, rats were fed with a high-fat diet to induce inflammation and oxidative stress, and received supplementation (1.0mL/day) containing water or three red wine samples characterised by high (41.1mmol TE/L), medium (35.7mmol TE/L) and low (14.4mmol TE/L) in vitro antioxidant activity. A correlation was observed between in vitro antioxidant activity measured in the wines and in vivo antioxidant activity measured in plasma (r=+0.49, p=0.011). In liver, only the wine containing the highest in vitro antioxidant activity was able to reduce malondialdehyde concentration. Groups supplemented with wines containing lower in vitro antioxidant activity showed an increase in antioxidant enzyme activity. We concluded that the correlation between in vitro and in vivo antioxidant activity depends on the biomarker selected to evaluate the oxidative stress.