title: Effects of Red Wine Tannat on Oxidative Stress Induced by Glucose and Fructose in Erythrocytes in Vitro.
abstract: The literature indicates that red wine presents in its composition several substances that are beneficial to health. This study has investigated the antioxidant effects of Tannat red wine on oxidative stress induced by glucose and fructose in erythrocytes in vitro, with the purpose to determine some of its majoritarian phenolic compounds and its antioxidant capacity. Erythrocytes were incubated using different concentrations of glucose and fructose in the presence or absence of wine. From these erythrocytes were determined the production of thiobarbituric acid reactive species (TBARS), glucose consumption, and osmotic fragility. Moreover, quantification of total phenolic, gallic acid, caffeic acid, epicatechin, resveratrol, and DPPH scavenging activity in wine were also assessed. Red wine showed high levels of polyphenols analyzed, as well as high antioxidant potential. Erythrocytes incubated with glucose and fructose had an increase in lipid peroxidation and this was prevented by the addition of wine. The wine increased glucose uptake into erythrocytes and was able to decrease the osmotic fragility of erythrocytes incubated with fructose. Altogether, these results suggest that wine leads to a reduction of the oxidative stress induced by high concentrations of glucose and fructose.
authors.affiliation: 1. Universidade Federal do Pampa (UNIPAMPA), campus Itaqui, Rua Joaquim de Sá Brito, s/n, 97650-000, Itaqui, Brasil.
authors.forename: Camila Eliza Fernandes
authors.initials: CE
authors.lastname: Pazzini
authors.affiliation: 2. Universidade Federal do Pampa (UNIPAMPA), campus Uruguaiana, BR 472, Km 592, 97500-970, Uruguaiana, Brasil.
authors.forename: Ana Ceolin
authors.initials: AC
authors.lastname: Colpo
authors.affiliation: 1. Universidade Federal do Pampa (UNIPAMPA), campus Itaqui, Rua Joaquim de Sá Brito, s/n, 97650-000, Itaqui, Brasil.
authors.forename: Márcia Rósula
authors.initials: MR
authors.lastname: Poetini
authors.affiliation: 1. Universidade Federal do Pampa (UNIPAMPA), campus Itaqui, Rua Joaquim de Sá Brito, s/n, 97650-000, Itaqui, Brasil.
authors.forename: Cauê Ferreira
authors.initials: CF
authors.lastname: Pires
authors.affiliation: 2. Universidade Federal do Pampa (UNIPAMPA), campus Uruguaiana, BR 472, Km 592, 97500-970, Uruguaiana, Brasil.
authors.forename: Vanessa Brum
authors.initials: VB
authors.lastname: de Camargo
authors.affiliation: 3. Universidade Federal do Rio Grande do Sul (UFRGS), Faculdade de Farmácia, Avenida Ipiranga 2752, 90610-000, Porto Alegre-RS, Brazil.
authors.forename: Andreas Sebastian Loureiro
authors.initials: AS
authors.lastname: Mendez
authors.affiliation: 1. Universidade Federal do Pampa (UNIPAMPA), campus Itaqui, Rua Joaquim de Sá Brito, s/n, 97650-000, Itaqui, Brasil.
authors.forename: Miriane Lucas
authors.initials: ML
authors.lastname: Azevedo
authors.affiliation: 1. Universidade Federal do Pampa (UNIPAMPA), campus Itaqui, Rua Joaquim de Sá Brito, s/n, 97650-000, Itaqui, Brasil.
authors.forename: Júlio César Mendes
authors.initials: JC
authors.lastname: Soares
authors.affiliation: 2. Universidade Federal do Pampa (UNIPAMPA), campus Uruguaiana, BR 472, Km 592, 97500-970, Uruguaiana, Brasil.
authors.forename: Vanderlei
authors.initials: V
authors.lastname: Folmer
mesh_terms: D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology*; D002109:Caffeic Acids / Q000737:chemistry; D004912:Erythrocytes / Q000187:drug effects*; D005632:Fructose / Q000737:chemistry / Q000378:metabolism; D005947:Glucose / Q000737:chemistry / Q000378:metabolism; D006801:Humans; D015227:Lipid Peroxidation / Q000187:drug effects; D018384:Oxidative Stress / Q000187:drug effects*; D010636:Phenols / Q000494:pharmacology; D013858:Thiobarbiturates / Q000737:chemistry; D014920:Wine
chemical_list: D000975:Antioxidants; D002109:Caffeic Acids; D010636:Phenols; D013858:Thiobarbiturates; D005632:Fructose; D005947:Glucose; C029684:thiobarbituric acid; C040048:caffeic acid
keywords: Diabetes; antioxidant activity; lipid peroxidation; phenolic compounds; wine.