The influence of wine polyphenols on reactive oxygen and nitrogen species production by murine macrophages RAW 264.7.

@article{Cz2008TheIO,
  title={The influence of wine polyphenols on reactive oxygen and nitrogen species production by murine macrophages RAW 264.7.},
  author={Milan C{\'i}z and Martina Pavelkov{\'a} and Lucia Gallov{\'a} and Jana Kr{\'a}lov{\'a} and Luk{\'a}{\vs} Kubala and Anton{\'i}n Lojek},
  journal={Physiological research},
  year={2008},
  volume={57 3},
  pages={393-402}
}
The aim was to study the antioxidant properties of four wine polyphenols (flavonoids catechin, epicatechin, and quercetin, and hydroxystilbene resveratrol). All three flavonoids exerted significant and dose-dependent scavenging effects against peroxyl radical and nitric oxide in chemical systems. The scavenging effect of resveratrol was significantly lower. All polyphenols decreased production of reactive oxygen species (ROS) by RAW264.7 macrophages. Only quercetin quenched ROS produced by… CONTINUE READING

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