Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review

Fernández-Mar, M.I.; Mateos, Raquel; García-Parrilla, M.C.; Puertas, Belén; Cantos‐Villar, Emma

doi:10.1016/j.foodchem.2011.08.023

Cited by 307 publications

(239 citation statements)

References 230 publications

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“…The indigenous strain R6 showed an appreciable capability in the production of tyrosol reaching 6.17 mg/L, while the strain P8 produced an amount comparable to that found in VL1 experimental wine. Such quantities are in agreement with those found in wines by several authors, since the presence of tyrosol in wines is completely attributable to yeast metabolism [21,34].…”

Section: Ability Of S Cerevisiae Strains To Produce Bioactive Compousupporting

confidence: 92%

Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine

et al. 2018

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Abstract:Moderate wine consumption is associated with human health benefits (reduction of cardiovascular risk and neurodegenerative diseases, decrease of onset of certain cancers) attributed to a series of bioactive compounds, mainly polyphenols, with antioxidant power capable of counteracting the negative action of free radicals. Polyphenols are naturally present in the grapes, but an additional amount originates during winemaking. The aim of this work was to assess the ability of four commercial and two indigenous Saccharomyces cerevisiae strains to produce bioactive compounds (tyrosol, hydroxytyrosol, tryptophol, melatonin and glutathione) during alcoholic fermentation. In order to exclude the fraction of antioxidant compounds naturally occurring in grapes, the strains were inoculated in a synthetic must. At the end of fermentation the bioactive compounds were analysed by High-Performance Liquid Chromatography, while antioxidant activity was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Moreover, freeze-dried samples, originating from the experimental wines, were used to perform ex-vivo assays on cultured cells (RAW 264.7 murine macrophages) with the aim to evaluate their antioxidant and anti-inflammatory activities. The results indicated that the production of the considered bioactive compounds is a strain-specific property; therefore, the different yeast strains utilized during fermentation have different capabilities to modify the antioxidant and anti-inflammatory properties of the wine.

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Section: Ability Of S Cerevisiae Strains To Produce Bioactive Compousupporting

confidence: 92%

Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine

et al. 2018

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“…1 The antioxidant and free radical scavenging capacity of olive oil phenols seem to be related to their anti-inamma-tory effects, which have been reported in different animal models. 38,39 Gong, Geng, Jiang, Cao, Yoshimura & Zhong 40 showed the capacity of HT to decrease the pro-inammatory cytokines IL-1b and TNFa but not to increase the anti-inam-matory cytokine IL-10 in carrageenan-induced acute inam-mation and hyperalgesia in rats.…”

Section: Discussionmentioning

confidence: 96%

Comparative evaluation of the metabolic effects of hydroxytyrosol and its lipophilic derivatives (hydroxytyrosyl acetate and ethyl hydroxytyrosyl ether) in hypercholesterolemic rats

et al. 2014

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Hydroxytyrosol (HT), a virgin olive oil phenolic phytochemical with proven health benefits, has been used to generate new lipophilic antioxidants to preserve fats and oils against autoxidation. The aim of this work is to comparatively evaluate the physiological effects of HT and its lipophilic derivatives, hydroxytyrosyl acetate (HT-Ac) and ethyl hydroxytyrosyl ether (HT-Et), in high-cholesterol fed animals. Male Wistar rats (n ¼ 8)were fed a standard diet (C group), a cholesterol-rich diet (Chol group) or a cholesterol-rich diet supplemented with phenolic compounds (HT group, HT-Ac group and HT-Et group) for 8 weeks. Body and tissue weights, the lipid profile, redox status, and biochemical, hormonal, and inflammatory biomarkers were evaluated. Plasma levels of total cholesterol, LDL cholesterol, glucose, insulin and leptin, as well as malondialdehyde in serum increased in Chol compared to C (p < 0.05). Rats fed the test diets had improved glucose, insulin, leptin and MDA levels and antioxidant capacity status, with HT-Ac being the most effective compound. The studied phenolic compounds also modulated TNF-a and IL-1b plasma levels compared to Chol. HT-Ac and HT-Et improved adipose tissue distribution and adipokine production, decreasing MCP-1 and IL-1b levels. Our results confirm the metabolic effects of HT, which are maintained and even improved by hydrophobic derivatives, particularly HT-Ac.

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“…Melatonin can scavenge other reactive oxygen species such as ONOO, NO and H2O2. Additionally, due to its amphiphilic structure, melatonin has no barriers of distribution and may have the advantages of having a lower side effect profile and producing fewer pharmacokinetic or phamacodynamic interactions compared to xenobiotic antioxidants (62)(63)(64).…”

Section: Melatoninmentioning

confidence: 99%

Antioxidant therapies in traumatic brain injury: a review

Romero-Rivera¹,

Cabeza-Morales²,

Soto-Zarate³

et al. 2017

Romanian Neurosurgery

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Abstract:Oxidative stress constitute one of the commonest mechanism of the secondary injury contributing to neuronal death in traumatic brain injury cases. The oxidative stress induced secondary injury blockade may be considered as to be a good alternative to improve the outcome of traumatic brain injury (TBI) treatment. Due to absence of definitive therapy of traumatic brain injury has forced researcher to utilize unconventional therapies and its roles investigated in the improvement of management and outcome in recent year. Antioxidant therapies are proven effective in many preclinical studies and encouraging results and the role of antioxidant mediaction may act as further advancement in the traumatic brain injury management it may represent aonr of newer moadlaity in neurosurgical aramamentorium, this kind of therapy could be a good alternative or adjuct to the previously established neuroprotection agents in TBI.

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Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review

Cited by 307 publications

References 230 publications

Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine

Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine

Comparative evaluation of the metabolic effects of hydroxytyrosol and its lipophilic derivatives (hydroxytyrosyl acetate and ethyl hydroxytyrosyl ether) in hypercholesterolemic rats

Antioxidant therapies in traumatic brain injury: a review

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