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1、Red Wine and its Cardiovascular Effects,By: Mary C. Lawrence,Why the interest in red wine?,“French Paradox”,Loaded with natural health aids,Cholesterol Detoxifier,Anticoagulant,Artery Relaxant,Lowest rate of cardiac disease mortality,Fairly high intake of saturated fatty acids,How Antioxidants Work,
2、Saturated fats and oils contain many double bonds or 30 hydrogen which are easily targeted for auto-oxidation,Auto-oxidation leads to hydroperoxides which can dissociate rapidly because the RO-OR bond dissociation energy is 35 kcal/mol which is lower than most bonds,Auto-oxidation R3CH + O-O R3COOH
3、R3CO-OH R3CO + OH,How Antioxidants Work cont.,Antioxidants inhibit auto-oxidation of the free radical groups,Antioxidants are usually phenol compounds (aromatic ring with -OH group attached),Phenols make good radical scavengers because the radical products are resonance-stabilized so they are then n
4、on-reactive compare to other radicals,Wine Antioxidants,Phenolic Acids,Flavonols,Gallic acid,Quercetin,Benzoic acid,Wine Antioxidants cont.,Anthocyanins,Malvidin,Cyanidin,Wine Antioxidants cont.,Condensed Tannins,Wine as a cholesterol detoxifier,antioxidants help inhibit the oxidation and cytotocici
5、ty of low-density lipoprotiens,Taken from www.kumc.edu,LDL Uptake into cells,1. LDL binds to receptor,2. Receptor-LDL complex internalized by endocytosis,3. Fusion with lysosomes-LDL hydrolyzed,4. Regulatory actions,Taken from Stryer Ed. 2 (p. 472),How LDL is Oxidized,Taken from www.kumc.edu,How Ath
6、erosclerotic Lesions Occur in Arteries,Taken from www.kumc.edu,Atherosclerotic Lesion cont.,Taken from www.kumc.edu,Anticoagulant activity,Anthocyanosides,Protective role on collagen structures Inhibit enzymes from breaking down collagen Supports existing collagen structures,Anticoagulant Activity c
7、ont.,Proanthocyanidins,Protect single layer cells of capillaries Reinforce collagen structures,Vascular Relaxation,Quercitin Condensed Tannins,Both have been shown to relax smooth muscle surrounding rat aortic rings Both believe to involve the NO-cGMP pathway,NO-cGMP Pathway,Known that the intracell
8、ular messenger for NO is guanylate cyclase-which catalyzes cGMP,cGMP then leads to an increase in protein kinase G phosphorylation and smooth muscle relaxation,Taken from www.kumc.edu,Differences in wine,Red versus white wine,Red wine fermented with grape stems and skins White wines show lesser vasc
9、ular relaxation effects,Thick versus thin skinned grapes,Flavonol content higher in thick skin -quercetin glycosides accumulate in skins Grapes left on vine longer have higher flavonol levels-skins usually thicker,The Future?,ActiVin-nutritional ingredient manufactured by Inter Health,Natural extrac
10、t of red grape seeds, contains high amounts of flavonoids Powerful inhibitor of free radical -induced lipid peroxidation,References,Andriambeloson, Emile, Celine Magnier, Gisele Haan-Archipoff, Annelise Lobstein, Robert Anton Alain Beretz, Jean Claude Stoclet, and Ramaroson Andriantsitohaina. “Natur
11、al Dietary Polyphenlolic Compounds Cause Endothelium-Dependent Vasorelaxation in Rat Thoracic Aorta” Journal of Nutrition: 1998 Dec; 128(12): 2324-33. Carper, Jean. “The Ways of Wine are Rosy.” USA Weekend Online. Internet 1-3 Dec. 1995. Available: http:/ Fessenden, Ralph J. and Joan S.Fessenden. Or
12、ganic Chemistry. 4th Edition. Brooks/Cole Publishing Company. 1990. Fitzpatrick, David P., Steven L. Hirschfield, and Ronald G. Coffey. “Endothelium-dependent vasorelaxing activity of wine and other grape products.” American Journal Of Physiology 265 (1993): H774-H778. Flesch, Markus, Andreas Schwar
13、z, and Michael Bohm. “Effects of red and white wine on endothelium-dependent vasorelaxation of rat aorta and human coronary arteries.” American Journal of Physiology 275 (1998): H1183-H1190.,References cont.,Ghiselli, Andrea, Mirella Naradini, Alessandro Baldi, and Cristina Scaccini. “Antioxidant Ac
14、tivity of Different Phenolic Fractions Separated form an Italian Red Wine.” Journal of Agricultural and Food Chemistry 46(2) (1998): 361-367. McDonald, Morag S., Mark Hughes, Jennifer Burns, Michael E. J. Lean, David Matthews, and Alan Crozier. “Survey of the Free and Conjugated Myricetin and Querce
15、tin Content of Red Wines of Different Geographical Origins.” Journal of Agriculture and Food Chemistry 46(2) (1998): 368-375. “Resveratrol and Red Grape Skin Extract and Grape Seed Extract.” Online. Internet. 22 Feb. 1999. Available: http:/ Saura-Calixto, Fulgencio. “Antioxidant Dietary Fiber Product: A New Concept and a Potential Food Ingredient.” Journal of Agriculture and Food Chemistry 46(10) (1998): 4303-4306. “The Secret of the French Paradox.” ACTIVIN Online. Internet 22 Feb. 1999. Available: http:/ Styer, Lubert. Biochemistry. 2nd Edition. W.H. Freeman and Company. 1981.,
