LIPOXYGENASE INHIBITION BY RED WINE PHENOLICS COMPOUNDS

Despite the abundant information about the antioxidant properties of individual components of wine, the studies about the efficiency of wine as inhibitor of enzymatic systems involved in oxidative processes are scarce. In this work we describe the effect of wine on the activity of soybean lipoxygenase and human recombinant 5-lipoxygenase. This prooxidant enzyme is involved in inflammatory processes and stress oxidative. In the presence of increased concentration of wine phenolics, a reduction of the lipoxygenase activity in a dose-dependent mode is observed for soybean and human recombinant enzymes. Our results clearly show the high efficiency of wine as inhibitor of lipoxygenases. This anti-lipoxygenase activity of wines is related with their Trolox equivalent antioxidant capacity, being the total content of phenolic compounds the main factor responsible for the antioxidant efficiency of wines.