Polyphenols in red wine prevents NADH oxidation induced by peroxynitrite

VALDEZ LB; ACTIS GORETTA L; BOVERIS A

Ann N Y Acad Sci

The New York Academy of Science

Año: 2002 vol. 957 p. 274 - 278

It is known that red wines have antioxidant properties owing to the presence of polyphenols and hydroxycinnamates. It has been reported that these compounds are efficient scavengers of peroxynitrite (ONOO(-)). We assayed the ONOO(-)-scavenging activity of plant polyphenols, hydroxycinnamates, and red wines using a fluormetric assay that involves the participation of ONOO(-) (200 microM) as oxidant and NADH (50-100 microM) as a target molecule. NADH oxidation was prevented by pure polyphenols and hydroxycinnamates. With the wines, the Cabernet Sauvignon showed more potent ONOO(-)-scavenging ability than the Malbecs and the blended wines. These results correlate well with the total phenol content determined by Folin-Ciocalteau assay.