Journal
NATURAL COMPOUNDS AND THEIR ROLE IN APOPTOTIC CELL SIGNALING PATHWAYS
Volume 1171, Issue -, Pages 170-175Publisher
WILEY-BLACKWELL
DOI: 10.1111/j.1749-6632.2009.04720.x
Keywords
apoptosis; flavonols; 4-hydroxynonenal; red wine
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Funding
- Korea Science and Engineering Foundation for Biofood Research [2005-00407]
- Ministry of Science and Technology, Korea
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There is accumulating evidence that a moderate consumption of red wine has health benefits, such as the inhibition of neurodegenerative diseases. Although this is generally attributed to resveratrol, the protective mechanisms and the active substance(s) remain unclear. We examined whether and how red wine extract (RWE) and red wine flavonols quercetin and myricetin inhibited 4-hydroxynonenal (HNE)-induced apoptosis of rat pheochromocytoma PC 12 cells. RWE attenuated HNE-induced PC 12 cell death in a dose-dependent manner. HNE induced cleavage of poly(ADP-ribose) polymerase, which is involved in DNA repair in the nucleus, and this was inhibited by RWE treatment. Treatment with RWE also inhibited HNE-induced nuclear condensation in PC 12 cells. Data of 2',7'-dichlorofluorescin diacetate showed that RWE protected against apoptosis of PC 12 cells by attenuating intracellular reactive oxygen species. The cytoprotective effects on HNE-induced cell death were stronger for quercetin and myricetin than for resveratrol. HNE-induced nuclear condensation was attenuated by quercetin and myricetin. These results suggest that the neuroprotective potential of red wine is attributable to flavonols rather than to resveratrol.
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