Journal
FOOD CHEMISTRY
Volume 134, Issue 4, Pages 2105-2113Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.04.014
Keywords
Lipid peroxidation; Caco-2 cells; Cannonau; Vermentino; Malvasia; Wine extracts; Phenols
Funding
- Ministero dell'Istruzione, dell'Universita e della Ricerca (MIUR) [90402, 1770]
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One of the most important sites of polyphenol action seems to be in the gastrointestinal system before absorption. We investigated the ability of three wine phenolic extracts, obtained from grape varieties grown in Sardinia, Cannonau (red), Vermentino and Malvasia (white), to exert an antioxidant action against tert-butyl hydroperoxide (TBH)-induced oxidative damage to Caco-2 cell monolayers as a model system of the human intestine. TBH treatment caused the disruption of epithelial integrity, measured as transepithelial electrical resistance, and markers of the peroxidation process of membrane lipids, MDA, fatty acid hydroperoxides and 7-ketocholesterol. All wine extracts were able to counteract the oxidising action of TBH and, in spite of the differences in phenolic composition, exerted a comparable activity. Our findings point out a direct antioxidant action of the wine extracts on enterocytes exposed to oxidising species and further support the opinion that total phenolic content is not essential for antioxidant activity. (C) 2012 Elsevier Ltd. All rights reserved.
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