ANTIOXIDANTS
COMPARISON OF ANTIOXIDANT POTENTIALS OF RED WINE, WHITE
WINE, GRAPE JUICE AND ALCOHOL
Several alcoholic and non-alcoholic beverages have been
investigated with regard to their possible effects on the
body antioxidant system. It has been reported that red wine
is more active as an antioxidant than either white wine
or grape juice, and that ethyl alcohol fails to show any
protective effect in this regard, suggesting that the antioxidant
activity of the red wine does not arise from its alcohol
content.
Therefore, a study was carried out to compare the antioxidant
potential (AOP) and non-enzymatic superoxide radical scavenger
activity (NSSA) values of red wine, white wine, grape juice
and ethyl alcohol. It was found that red wine, white wine
and grape juice exert strong antioxidant activity in similar
degrees and all produce significant effects on serum AOP
and NSSA values. AOP values (nmol/mlh) of red wine, white
wine and grape juice were 20.8 ?4.2, 23.2 ? 4 and 24.6 ?
4.8, respectively. NSSA values (U/ml) of red wine, white
wine and grape juice were 30.4 ? 6.8, 26.8 ? 5.6 and 32.6
? 5.8, respectively. However, ethyl alcohol did not have
either AOP or NSSA, nor did it have an effect on serum AOP
or NSSA values. The results suggest that red wine, white
wine and grape juice all have high antioxidant potential
to protect cellular structures against peroxidation reactions
owing to their rich phenolic contents.
Durak, I. Et al
CURR. MED. RES. OPIN. 1999, 15(4)316-20
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