Ageing impact on the antioxidant and antiproliferative properties of Port wines

被引：15

作者：

Oliveira, Helder ^{[1
]}

Fernandes, Iva ^{[1
]}

de Freitas, Victor ^{[1
]}

Mateus, Nuno ^{[1
]}

机构：

[1] Univ Porto, Fac Sci, Dept Chem & Biochem, CIQ, P-4169007 Oporto, Portugal

来源：

FOOD RESEARCH INTERNATIONAL | 2015年 / 67卷

关键词：

Antioxidant; Antiproliferative; Port wine; Ageing; Polyphenols; RED WINES; CANCER; POLYPHENOLS; PROCYANIDINS; MECHANISMS;

D O I：

10.1016/j.foodres.2014.10.034

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study is focused on the impact of Port wine ageing on some antioxidant features and antiproliferative properties towards human cancer cells. For this, two types of Port wines with different ageing stages were used: a young Vintage and a 20-year-old Tawny. The wines were dealcoholized and two wine phenolic fractions were also characterized and tested. The radical scavenging capacity was similar amongst the wines tested but the reducing capacity was significantly reduced for both Port wine extracts. The results from the FRAP assay, but not DPPH, seem to be positively correlated with the amounts of phenolics with lower structural complexity. MKN-28 (stomach) was found to be the most susceptible cell line to the antiproliferative effect of the young Vintage Port. However, for all wines, Caco-2 (colon) was the cell line that showed the lowest IC50. Interestingly, the old Tawny Port was found to maintain some antiproliferative activity. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：199 / 205

页数：7

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