Variabilidad del contenido de polifenoles de distintos tipos de vino y su potencial aplicación al conocimiento de sus efectos biológicos

  title={Variabilidad del contenido de polifenoles de distintos tipos de vino y su potencial aplicaci{\'o}n al conocimiento de sus efectos biol{\'o}gicos},
  author={M{\'o}nica Valderrama Rojas and Luis Antonio {\'A}lvarez-Sala Walther and Karla Ver{\'o}nica Slowing Barillas and Pilar G{\'o}mez-Serranillos Cuadrado and Francisco Torres Segovia and Jes{\'u}s Mill{\'a}n N{\'u}{\~n}ez-Cort{\'e}s},
  journal={Medicina Clinica},
Fundamento Los polifenoles del vino tienenpropiedades antioxidantes. Los distintos polifenolestienen acciones biologicas diferentessobre la aterogenesis y la carcinogenesis. Material y metodos Se estudia, medianteHPLC, la composicion de 5 polifenoles en16 vinos castellanos. Resultados La concentracion de polifenoleses muy variable para cada vino. La mayoriade los tintos estudiados tienen mayor cantidadde polifenoles que los blancos. Conclusiones La diversa composicion enpolifenoles de cada vino… 
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The impact of mycorrhizal fungi on Sangiovese red wine production: Phenolic compounds and antioxidant properties
Abstract The aim of this work was to analyze the effect of a microbiological consortium, in particular mycorrhizal fungi, on the phytochemical composition and on the antioxidant properties of
The Fluid Aspect of the Mediterranean Diet in the Prevention and Management of Cardiovascular Disease and Diabetes: The Role of Polyphenol Content in Moderate Consumption of Wine and Olive Oil
The present narrative review focuses on phenols, part of red wine and virgin olive oil, discussing the evidence of their effects on lipids, blood pressure, atheromatous plaque and glucose metabolism.
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Wine, Polyphenols, and Cardioprotection
Of all the components to the Mediterranean diet, red wine is arguably one of the most provocative and perhaps most investigated for its health benefit. Hypercholesterolemia, arterial hypertension,
The cardiovascular protective effect of red wine.


Cancer Chemopreventive Activity of Resveratrol, a Natural Product Derived from Grapes
It is suggested that resveratrol, a common constituent of the human diet, merits investigation as a potential cancer chemopreventive agent in humans.
Resveratrol, a polyphenolic compound found in wine, inhibits tissue factor expression in vascular cells : A possible mechanism for the cardiovascular benefits associated with moderate consumption of wine.
Overall, the data show that resveratrol could effectively suppress the aberrant expression of TF and cytokines in vascular cells, but it requires further investigation to understand how resver atrol exerts its inhibitory effect.
Effects of the flavonoids quercetin and apigenin on hemostasis in healthy volunteers: results from an in vitro and a dietary supplement study.
The antiaggregatory effects of flavonoids seen in vitro are due to concentrations that cannot be attained in vivo, and effects of dietary flavonols and flavones on cardiovascular risk are possibly not mediated by hemostatic variables.
Activity in vitro of resveratrol on granulocyte and monocyte adhesion to endothelium.
Activity of resveratrol on endothelial cells and a new interpretation of an effect independent of its antioxidant function are indicated.
Molecular mechanisms in the antiproliferative action of quercetin.
Early down-regulation of the c-myc and Ki-ras oncogenes and rapid reduction of inositol-1,4,5-trisphosphate (IP3) concentration are part of the antiproliferative action of quercetin and appear to relate to induction of differentiation and/or apoptotic program of K562 leukemia cells treated with quercETin.
Endothelium-dependent vasorelaxing activity of wine and other grape products.
The vasorelaxation induced by grape products therefore appears to be mediated by the NO-cGMP pathway, which could conceivably help to maintain a patent coronary artery and thereby possibly contribute to a reduced incidence of coronary heart disease.
Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation.
The antioxidant effect of dietary red wine on plasma lipid peroxidation was not secondary to changes in the plasma vitamin E or beta-carotene content but could be related to the elevation of polyphenol concentration in plasma and LDL.
Red wine consumption does not affect oxidizability of low-density lipoproteins in volunteers.
The results of this study do not show a beneficial effect of red wine consumption on LDL oxidation, and Concentrations of the antioxidants urate, vitamin C, and glutathione in plasma and of vitamin E and ubiquinol-10 in LDL were unchanged after either red or white wine consumption.