Wine consumption and intestinal redox homeostasis

Abstract

Regular consumption of moderate doses of wine is an integral part of the Mediterranean diet, which has long been considered to provide remarkable health benefits. Wine׳s beneficial effect has been attributed principally to its non-alcoholic portion, which has antioxidant properties, and contains a wide variety of phenolics, generally called polyphenols. Wine phenolics may prevent or delay the progression of intestinal diseases characterized by oxidative stress and inflammation, especially because they reach higher concentrations in the gut than in other tissues. They act as both free radical scavengers and modulators of specific inflammation-related genes involved in cellular redox signaling. In addition, the importance of wine polyphenols has recently been stressed for their ability to act as prebiotics and antimicrobial agents.Wine components have been proposed as an alternative natural approach to prevent or treat inflammatory bowel diseases. The difficulty remains to distinguish whether these positive properties are due only to polyphenols in wine or also to the alcohol intake, since many studies have reported ethanol to possess various beneficial effects. Our knowledge of the use of wine components in managing human intestinal inflammatory diseases is still quite limited, and further clinical studies may afford more solid evidence of their beneficial effects.

Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers

“…Statistically significant reductions were observed for samples 4 (Cádiz), 5 (Sevilla), 8 (Valladolid), 9 (Lérida), 10 (Rio Grande do Sul) and 11 (Minas Gerais) in relation to control (P < 0.05), showing that digested oils are able to modify the redox status of intestinal cells, even under non-stressed conditions. The intestinal tract is continually attacked by luminal microbes and by oxidized compounds from the diet, exposing it to frequent oxidative changes and, thus, there is a need of maintenance of the redox intestinal homeostasis (Biasi et al, 2014). Although homeostatic mechanisms is one of the uncontrolled aspects in cell cultures, decreasing intracellular levels of ROS can act as biological signal molecules to regulate the redox homeostasis in vivo and should be considered positive in the antioxidant cell response.…”

“…4). Thus, compounds originated from the EVOO digestion may prevent or delay the progression of intestinal diseases characterized by oxidative stress, as it has been shown that diet components, together with antioxidant enzymes, are involved in the intestinal mucosa response aimed at preventing oxidative damage (Biasi et al, 2014). When data were grouped by countries, it was observed that cells treated with Brazilian oils were on average more protected against t-BOOH-induced ROS generation than those exposed to Spanish oils (P < 0.001), according to the highest DPPH values found in Brazilian BF.…”

The role of p38 MAPK in the induction of intestinal inflammation by dietary oxysterols: modulation by wine phenolics

“…15 Wine phenolics can be transformed by the gut microflora into biologically-active compounds, which thus reach their highest concentration in the intestinal mucosa, where they exert maximum action. 11 Phenolics are generally considered to be antioxidants, acting directly as free-radical scavengers. However, they can also interfere with specific cellular red-ox signaling pathways, which control cell proliferation and survival.…”

Relevance of Natural Phenolics from Grape and Derivative Products in the Formulation of Cosmetics

“…The suppression effect of extracts obtained by red and white grape pomaces on chronic inflammation induced by lipopolysaccharide and galactosamine, has been confirmed in several studies compiled by Georgiev et al [29]. Wine phenolics may prevent or delay the progression of intestinal diseases characterized by oxidative stress and inflammation, especially because they reach higher concentrations in the gut than in other tissues [52].…”

“…Wine components have been proposed as an alternative natural approach to prevent or treat inflammatory bowel diseases since they act as both free radical scavengers and modulators of specific inflammation-related genes, and have recently been considered for their ability to act as probiotics [52]. Grape flavonoids may play an important role in modulation of human gut microflora and thus could have beneficial effects in control of weight loss.…”