Wine extracts from Sardinian grape varieties attenuate membrane oxidative damage in Caco-2 cell monolayers.

@article{Deiana2012WineEF,
  title={Wine extracts from Sardinian grape varieties attenuate membrane oxidative damage in Caco-2 cell monolayers.},
  author={Monica Deiana and Debora Loru and Alessandra Incani and Antonella Rosa and Angela Atzeri and Maria Paola Melis and Barbara Cabboi and Laurent Hollecker and Maria Barbara Pinna and Francesca Argiolas and Mariano Murru and Maria Assunta Dess{\`i}},
  journal={Food chemistry},
  year={2012},
  volume={134 4},
  pages={
          2105-13
        }
}
One of the most important sites of polyphenol action seems to be in the gastrointestinal system before absorption. We investigated the ability of three wine phenolic extracts, obtained from grape varieties grown in Sardinia, Cannonau (red), Vermentino and Malvasia (white), to exert an antioxidant action against tert-butyl hydroperoxide (TBH)-induced oxidative damage to Caco-2 cell monolayers as a model system of the human intestine. TBH treatment caused the disruption of epithelial integrity… CONTINUE READING
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