Abstract | BACKGROUND: There has been growing interest in the analysis of certain polyphenols in wine, especially flavonoids, trihydroxystilbenes and phenolic acids, stimulated by intense research into their potential benefits to human health. One of their main properties in this regard is their antioxidant activity, which enables them to attenuate the development of atherosclerosis, inflammatory diseases, and cancer. METHODS: RESULTS: Probit analysis revealed that quercetin was the most (ED(50)<1 micromole) and gallic acid the least effective (ED(50) 5-10 micromoles). (+)- Catechin and trans-resveratrol were intermediate, with ED(50) values of 5 and 6 micromoles, respectively. CONCLUSION: We have shown recently that trans-resveratrol is absorbed much more efficiently than (+)- catechin and quercetin in humans after oral consumption. Taking this and the relative concentrations in red wine into account, together with the present results, we conclude that trans-resveratrol may be the most effective anticancer polyphenol present in red wine as consumed po by healthy human subjects.
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Authors | George J Soleas, Linda Grass, P David Josephy, David M Goldberg, Eleftherios P Diamandis |
Journal | Clinical biochemistry
(Clin Biochem)
Vol. 35
Issue 2
Pg. 119-24
(Mar 2002)
ISSN: 0009-9120 [Print] United States |
PMID | 11983346
(Publication Type: Comparative Study, Journal Article, Research Support, Non-U.S. Gov't)
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Chemical References |
- Antineoplastic Agents, Phytogenic
- Flavonoids
- Phenols
- Polymers
- Stilbenes
- 9,10-Dimethyl-1,2-benzanthracene
- Gallic Acid
- Catechin
- Quercetin
- Tetradecanoylphorbol Acetate
- Resveratrol
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Topics |
- 9,10-Dimethyl-1,2-benzanthracene
(toxicity)
- Animals
- Antineoplastic Agents, Phytogenic
(pharmacology)
- Catechin
(pharmacology)
- Flavonoids
- Gallic Acid
(pharmacology)
- Mice
- Phenols
(pharmacology)
- Polymers
(pharmacology)
- Quercetin
(pharmacology)
- Resveratrol
- Skin Neoplasms
(chemically induced, drug therapy, pathology)
- Stilbenes
(pharmacology)
- Tetradecanoylphorbol Acetate
(toxicity)
- Wine
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