Influence of polyphenols in wine and health
The French population has a low mortality from coronary heart disease incidenciade, despite a high consumption of fat. Epidemiological situation is known as the “French paradox” and has been explained by the moderate intake of wine, common in this population.
Numerous studies have linked effect of ingesting a moderate amount of wine, with the presence of polyphenolic compounds in it. Polyphenols have a strong interest in its antioxidant effect, which appears to be associated with anticarcinogenic and antiatherogenic properties attributed to these components present in wine, but are also present in many foods of plant origin. These properties of common foods such as vegetables, fruits, nuts and vegetable foods in general, may explain some of the virtues of the Mediterranean diet, and open a new field of research in nutrition-oriented prevention of cardiovascular diseases and tumors.
French People Have Low Coronary Heart Disease Mortality They consumed although in Their high fat diet. This epidemiological situation has-been defined as the “French Paradox” and it is Commonly attribute to the Consumption of wine. Have Several studies related the beneficial effect of moderate wine intake to STI polyphenolic compounds. Polyphenols are of great Interest Because They Have Showed antioxidative activity, and this effect Seems to be Associated to Their anticarcinogenetic and antiatherogenic properties. This is of great Importance, as polyphenols are found in most foods of plant origin. These properties of common foods like vegetables, fruits, nuts, and Vegetals in general, in part Could Explain the excellences of mediterranean diet, and lead to a new and promising field in investigation in nutrition, related to the Prevention of cardiovascular diseases and neoplasms. Polyphenols are one of the most numerous and ubiquitous components of plant metabolism and a fundamental constituent of the diet. They are part of many foods (vegetables, cereals, legumes, fruits, nuts, …) and beverages (wine, cider, beer, tea, …). Their levels vary greatly between cultures of the same plant species, since the presence of polyphenols in plants is strongly influenced by genetic and environmental factors. His current interest lies in its role in physiology and morphology of plants, since they are involved in growth, reproduction and resistance to pathogens and predators.
Some polyphenols, flavonoids, have been used in traditional Chinese medicine such as antibiotic substances, antidiarrheal, antiulcer, and anti-inflammatory agents and in the treatment of hypertension, allergies, and hypercholesterolemia. They have also shown an antitumor effect in vitro.
PROPERTIES OF POLYPHENOLS
Oxygen is one of the most reactive to exist, can alter biological macromolecules through intermediaries arising from its incomplete reduction, called Oxygen Free Radicals (OFR). Lipids, proteins and nucleic acids are susceptible to structural and functional changes caused by the attack of the Rusa. A large body of evidence, primarily epidemiological, show that many diseases, including those that affect the cardiovascular and cancer conditions are based on the oxidative stress generated by an uncontrolled production of free radicals. The term active oxygen species or RLO includes the singlet oxygen, superoxide anion, hydrogen peroxide and hydroxyl radical. All of them are small molecules that occur in many different cells and enzyme systems at the intra and extracellular. The mechanisms of production of free radicals include the electron transport chain in mitochondria and microsomal.
Among the cells that are sources of free radicals are endothelial cells, eosinophils, neutrophils, macrophages and monocytes. There are also auto-oxidation reactions involved in oxidative enzymes such as cyclooxygenase, galactose oxidase, lipoxygenase, myeloperoxidase, and others. There are also agents that produce OFR when oxidized, such as bleomycin, paracetamol, cigarette smoke, ionizing radiation and sunlight, among others.
Antioxidant is defined as a substance which, when present at low doses compared to the oxidizable substrate, significantly delays or prevents oxidation of that substrate, including in it all organic and inorganic molecules found in living cells such as proteins, lipids, carbohydrates and DNA.
The antioxidants are necessary because the existence and development of cells in an oxygen-rich environment would not be possible without the presence of defensive systems, including enzymes and are potent antioxidant compounds. There are small molecules found in the cytosol, membrane or extracellular fluids that act as scavengers of food RLO.En are substances with antioxidant capacity that may be beneficial to health. This benefit can be achieved in two ways: either because the antioxidant can be assimilated in the digestive tract, passing the body and exert their effect there, or because the act on the food it avoids the appearance of oxidation phenomena that give rise to the formation of potentially aggressive. Of the antioxidants present in human plasma capable of destroying free radicals, some come from the diet, such as tocopherols and ascorbic acid, while others, such as uric acid or albumin are generated in the body. The substances with antioxidant capacity are distributed in food of plant origin especially their intake may prevent the occurrence of many diseases. These are also the polyphenols, whose fundamental group is composed of flavonoids. They are the basis of many antioxidant and preservative spices. ANTIOXIDANTES1 SUBSTANCES AND MOLECULES. Ascórbico2 acid. Úrico3 acid. Albúmina4. Bilirrubina5. Carotenes and carotenoids (vitamin A) 6. Ceruloplasmina7. Glutathione (GSH) 8. Tocopherols (vitamin E) 9. Ubiquinonas1 0. TransferrinaEnzimas antioxidantes1. Superoxide dismutase (SOD) 2. Glutathione peroxidase (GSH-Prx) 3. CatalasaOtros lasreacciones enzymes involved in redox among which are: 1. Diaforasa2 DT. Glutathione reductase (GR) 3. Methionine sulfoxide-reductasa4. NADPH-semi-dehydro-ascorbic reductasa5. Enzymes repair damage ADNnumerosas diseases. Among them encuentrantambién polyphenols (Fig. 1), whose group fundamentallo up the flavonoids (Fig. 2). Base Constituyenla muchasespecias antioxidant and preservative. THE COMPOSITION AND CARACTERÍSTICASDE POLIFENOLESLos Polyphenols are substances with one or more phenolic rings joined together, with a variable number of hydroxyl groups in its chain. They are elements,
often conjugated saccharide residues, or carboxylic lipid, for greater solubility. Depending on the pH, temperature and degree of oxidation is coupled and decoupled from each other. They are very ubiquitous in all plant organisms and more than 8,000 currently known. His current clinical interest stems from its ability to chelate free radicals and therefore its antioxidant power. In the vegetable kingdom regulate metabolism and growth of plant cells, and some of them have antibiotic and antifungal properties, and make palatable or distasteful to potential predators plant or seed distributors.
Although the fruit and berries most of the polyphenols are concentrated in the area for the aforementioned protection capacity, can also be found to a lesser extent in its juice or meat or inside the seeds. The structural complexity of polyphenols varies from simple phenolic molecules (such as gallic acid) to complex and are highly polymerized tannins. Polyphenols can be divided into 16 groups, although the classes “known” medical forums are the flavonoids, of which about 5,000 are known, and which in turn are arranged in 13 different subclasses, and stilbene, among which includes the cis-and trans-resveratrol, several viniferinas, astringina, astringinina, etc. .. Some tannins produce intestinal chelation of some proteins involved in digestion, thereby reducing the absorption of some foods, and are known as antinutritional, which makes them considered as undesirable in the field of veterinary medicine, and some of them are responsible for the astringent taste of certain wines.
Resveratrol accumulates in large amounts in peanuts and products derived from grapes, but can be found in smaller amounts in at least 72 plant species. Stilbene found in the trunks and branches of the vine, helping to prevent biological attacks that lead to corrosion. In physiological situation, no grapes contain resveratrol and other stilbenes, and only when exposed to multiple insults such as excessive exposure to ultraviolet rays, or the presence on the surface of chemical agents or fungi, occur as a defense mechanism against damage . You can then forward that resveratrol content in wine varies widely depending on the variety of grapes, land where it grows, the climate during the ripening, and even fertilizers, herbicides or fungicides that have contacted the surface of these grapes.
Among the flavonoids flavonols highlighting (quercetin and its glycosylated derivative, routine, its analogue quercitrin, kaempferol, and myricetin), flavanols (catechin, epicatechin and gallocatequina), the flavones (luteolin, apigenin) and flavanones (hesperidin). Quercetin is one of the most abundant flavonoids in general and specifically in the grape and wine. The absorption and metabolism of polyphenols is determined primarily by their chemical structure, which depends on factors such as degree of glycosylation / acylation, conjugation with other phenolics, molecular weight, degree of polymerisation and solubility. There have been numerous in vitro and in vivo using polyphenolic compounds with different chemical structure and solubility, showing variability in their digestion, fermentation and absorption in the gastrointestinal tract. These have led to classify the polyphenols in removable and non removable. Extractables are low and intermediate molecular weight, and can be extracted using some solvents such as water or ethanol, and even some hydrolyzable tannins and proanthocyanidins. The non-extractable phenols or compounds are high molecular weight attached to dietary proteins that remain insoluble in common solvents. Thus, the latter are less bioavailable, being more resistant to digestion and intestinal absorption. Therefore, only a small amount of polyphenols in foods are absorbed in vivo. However, this low amount is sufficient to exert its antioxidant function. Viñoles Polyphenols and flavonoids present in red wine seem to exert a protective effect against cardiovascular disease in drinkers who consumed moderate amounts of wine at meals. Different from the grape polyphenols are widely and highly represented in the wine, although as previously discussed, are transformed by a wide variety of yeasts and bacteria during fermentation and storage of it. Thus, the synthesis of grape polyphenols and their numbers will be regulated by a number of factors: a variety of vineyard, grape variety, climate and terrain, early or late harvest, methods of pressing the grapes, fermentation time of grape skin and laspepitas (red or pink), method of clarification, aging in oak barrels or steel tanks, duration of storage in cask and bottle, etc. .. The various phenolic compounds will undergo a series of polymerization reactions that lead to the disappearance of anthocyanins and the emergence of new pigments, precursors of different aromas, which will vary depending on the type of grape. So the components found in different types of wine will clearly reflect the type of grape from which they came. It is known that there is great variability in the polyphenol composition of wine. In an analysis of different wines Spaniards found huge differences in their composition. Depending on its biosynthesis and depending on if needed or not for the maintenance of cellular life, the polyphenols will be grouped into two main classes: primary or secondary metabolites. Within these secondary metabolites are polyphenols and aromatic substances as important from the point of view winemaking and appear to play a role in the health of consumers of grape polyphenols vino.Los are among others the following: resveratrol, quercetin, kaempferol, catechin, epicatechin myricetin, malvidin, etc. They are fundamentally on its surface (ollejo), and its concentration is very low in the pulp, but are also present in the other structures (seeds or cuttings). They are found in vacuoles and cell walls of grapes, being distributed in the following way: type phenolic cinnamic acids are found in the juice, the flavanols such as catechin, gallic acid proantocianina and the seed, cinnamic acid-type phenolic and benzoic flavonols, hidroxiestilbenos, flavanos as catechin, procyanidin and prodelfininos, anthocyanins (which are only found in red grapes) are located in the ollejo, and flavanos, the benzoic acid type phenols in solid flesh. From the quantitative point of view, the flavanols are the most represented phenols in grapes. However, given its lack of gastrointestinal absorption and solubility, the benefit of grape intake is low. The wine grapes makes hydrolyse soluble easiest ways, many complex polyphenols contained in the skin and grape seeds, allowing its absorption. Alcohol is part of the characteristics of wine and has a key role by acting as enzymatic activity of alcohol dehydrogenase and facilitate the absorption of polyphenols that constitute it. The type of catechin flavanols and hydroxycinnamic-tartaric acid and soluble proanthocyanidins found in red wines of different origins. Anthocyanins are found in abundance in young red wines. The concentration of flavonols is normally lower. In white wine, the main component constituent phenolic esters of hydroxycinnamic acid-tartaric acid. The wines aged in wood can be rich in elagitaminas and coumarins. DIFFERENT LEVELS OF flavonoid ALIMENTOSNiveles AlimentosBajo (<10 mg / kg or <10 mg / L) Squash, carrots, mushrooms, beans, spinach, peaches, white wine, coffee, juice naranjaModerado (<50 mg / kg or <50 mg / L) Lettuce, tomatoes, green peppers, strawberries, apples, grapes, red wine, téAlto (> 50 mg / kg), garlic, cabbage, broccoli, endive, celery, blueberries, red wine is usually obtained from the separation of the stems are crushed and transferred to fermentation tanks, where much of the sugar is converted into alcohol and CO2 by the yeast that normally contains the skin of grapes, while water and alcohol extract substances (flavonoids, tannins , anthocyanins) that give flavor and color to the wine, that passes spontaneously in tanks. This drip wine accounts for about 80% of the volume of the wort. Quality wines are made by mixing wine press wine drip obtained by pressing the remains of pulp, skins and seeds, highly colored and tannic, rich in flavonoids. This mixture is fermented again. Part of the flavonoids in wine disappear at different stages of parenting or processed during aging. The white wine has a low content of polyphenols explained by the difference in production techniques. Can be obtained by pressing white grapes or black grapes white grape. Contrariament red wine, gently pressed in a single horizontal presses tanks giving the wort is filtered and passes directly into the fermentation. In this case, the contact of juice with skin and seeds is very short, so that the extraction of polyphenols is minimal. Regarding the bioavailability of flavonoids, we know that these are not only wine, but also in fruits, vegetables and beverages like tea. However, the latter are polymer-glycosylated form, so they are relatively insoluble in water and difficult to be degraded by digestive enzymes. By contrast, the flavonoids in wine are monomeric, soluble in water and more stable, so that its absorption is provided, and this effect could explain one of the benefits of red wine consumption compared to other drinks that are high polyphenols, such as musts, which has not demonstrated the same plasma antioxidant capacity than the first in some studies. During the fermentation of wine, grape polyphenol aggregates break monomeric form compounds and an alcohol concentration of more than 10% of most red wines, can maintain these soluble compounds, thereby facilitating their intestinal absorption . Were carried out in vitro and in vivo in which it has been shown the antioxidant capacity of different beverages among which included red wine, white wine, beer, ethanol, and the wine, and its effect on the prevention of LDL oxidation. It was demonstrated that both red wine and grape must, with a similar concentration of polyphenolic compounds, mainly flavonoids, inhibited LDL oxidation mediated by copper in vitro, whereas this effect was not produced with white wine, beer or with the ethanol, which had a very small amount of polyphenols in the case of the first two, and absent in the latter. However, in vivo studies aimed at reducing the oxidizability of LDL in healthy volunteers after ingestion of red wine, but not after the wort, despite a similar concentration, or even more of flavonoids, the latter . BIOLOGICAL EFFECTS OF POLIFENOLES1. On cardiovascular disease polyphenolic compounds in the diet appear to play an important role in the protective effect on cardiovascular disease, delaying the start of the atheromatous process through the reduction of peroxidation reactions and negative regulation of thrombotic events. Numerous epidemiological studies support the beneficial effect of intake of flavonoids against cardiovascular disease. For example, the S Zutphen Elderly Tudy, described a strong inverse association between intake of flavonoids and coronary disease mortality. At follow-up to 25 years in 16 cohorts of the Seven Countries study also described the inverse association between mortality from cardiovascular disease and intake of flavonoids, but there was no association with the occurrence of cancer. However, not all studies could demonstrate this effect. Rimm found no correlation between intake of flavonoids and the risk of developing coronary heart disease in the study of American professionals in health and if a dubious benefit in those who had ischemic heart disease p AD. The study of Cae r – philly also failed to show the beneficial effect of flavonoid intake on the development of disease coronaria.Son also numerous studies that attempt to explain the beneficial effects of red wine’s antioxidant properties of phenolic compounds. It has been reported that consumption of red wine will produce an inhibition in the oxidation of low density lipoproteins. It is believed that the effects of different polyphenols were harnessed to each other so that the flavonoids in wine are 10-20 times more potency in inhibiting LDL oxidation than vitamin E. The resveratro, catechin and quercetin, antioxidants present in wine, inhibit LDL oxidation, a circumstance that may be important in cardiovascular prevention. Resveratrol, at concentrations below the antioxidant, inhibits expression of ICAM-1 and VCAM-1 in the endothelium in response to the stimulus-induced tumor necrosis factor alpha (TNF-alpha) or lipopolysaccharide (LPS), leading to a lower adhesion of monocytes and granulocytes to the endothelium. It has also shown that it is capable of preventing the expression of tissue factor (thromboplastin) on the surface of the endothelium stimulated with TNF-alpha, IL-8 or LPS, as well as reducing platelet aggregability, and more trans-than cis -resveratrol. In experimental animals has been shown that quercetin and other phenolic compounds in wine increases nitric oxide production and cause vasodilation, although the results between some flavonoids and other controversial results. Quercetin is also capable of reducing the expression of MCP-1, through a decreased expression of NF-kB in vitro. Our working group has shown that intake of red wine with meals inhibits the activation of nuclear transcription factor NF-kB, involved him in the development of the atherogenic process. Recent experimental studies have shown that resveratrol and proanthocyanidins, exert a protective role in ischemic reperfusion injury, improving post-ischemia ventricular function and reducing the release of creatine kinase, as well as decreasing the extent of infarction. Quercetin and curcumin reducenmarcadamente renal damage in models of ischemia-reperfusion and the inflammatory sequelae occurring there, probably because they have some anti-inflammatory polyphenols. Although studies carried out to demonstrate the effect of polyphenols on cardiovascular disease suggest a beneficial effect, this effect seems controversial in cerebrovascular disease. A cohort study carried out in Finland showed that the intake of polyphenols in the form of quercetin was not relacionadocon a reduction in the incidence of cerebrovascular disease. 2. On the pathology oncológicaEl resveratrol has tumoricidal effect in vitro, perhaps by induction of apoptosis of tumor cells. Another interesting aspect of resveratrol is its structural analogy with estrogens, which justified its anti-estrogenic action, and therefore its ability to inhibit the growth of human carcinoma cell lines of breast cancer. Some authors have described dose-dependent tumoricidal effects of resveratrol on breast carcinoma cells not estrogen-dependent. Has also been reported in vitro anticancer activity of resveratrol and other prostate tumor lines, promyelocytic leukemia, carcinoma of the mouth or human hepatoma induced. Quercetin, myricetin and epicatechin have different actions on growth and biological activity of human cells of breast cancer and leukemia cells, probably by inducing apoptosis or differentiation of leukemic cells. 3. On other patologíasRecientemente was described some beneficial effects of polyphenols on the management of diseases as diverse as osteoporosis, cataracts and dental caries in studies conducted with experimental animals. One of these studies hypothesized that resveratrol prevents bone demineralization after ovariectomy, regardless of the levels of calcium, magnesium and phosphorus. The state oxidative membrane damage, proteolysis, protein aggregation with the consequent loss of lens transparency are mechanisms that can be prevented by taking polyphenols. In particular, quercetin has been shown to be effective in maintaining lens transparency after suffering oxidative stress. Also observed the effect of the administration of polyphenols on the development of a process as common as dental caries, thus documenting a reduction in the appearance of the latter and the intake of certain polyphenolic compounds.
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