%0 Journal Article
%T Single and repeated moderate consumption of native or dealcoholized red wine show different effects on antioxidant parameters in blood and DNA strand breaks in peripheral leukocytes in healthy volunteers: a randomized controlled trial [ISRCTN68505294]
%A Bianca M Arendt
%A Sabine Ellinger
%A Klaudia Kekic
%A Leonie Geus
%A Rolf Fimmers
%A Ulrich Spengler
%A Wolfgang-Ulrich M¨¹ller
%A Roland Goerlich
%J Nutrition Journal
%D 2005
%I BioMed Central
%R 10.1186/1475-2891-4-33
%X Total phenolic content and concentration of other antioxidants in plasma/serum, total antioxidant capacity (TEAC) in plasma as well as DNA strand breaks in peripheral leukocytes were measured in healthy non-smokers A) before, 90 and 360 min after ingestion of one glass of RW, DRW or water; B) before and after consumption of one glass of RW or DRW daily for 6 weeks. DNA strand breaks (SB) were determined by single cell gel electrophoresis (Comet Assay) in untreated cells and after induction of oxidative stress ex vivo with H2O2 (300 ¦̀M, 20 min).Both RW and DRW transiently increased total phenolic content in plasma after single consumption, but only RW lead to a sustained increase if consumed regularly. Plasma antioxidant capacity was not affected by single or regular consumption of RW or DRW. Effects of RW and DRW on DNA SB were conflicting. DNA strand breaks in untreated cells increased after a single dose of RW and DRW, whereas H2O2 induced SB were reduced after DRW. In contrast, regular RW consumption reduced SB in untreated cells but did not affect H2O2 induced SB.The results suggest that consumption of both RW and DRW leads to an accumulation of phenolic compounds in plasma without increasing plasma antioxidant capacity. Red wine and DRW seem to affect the occurrence of DNA strand breaks, but this cannot be referred to antioxidant effects.Polyphenols show antioxidant activity in vitro and probably also in vivo and therefore might protect from oxidative stress related diseases such as cardiovascular disease, cancer, or chronic inflammatory processes [1,2].Red wine is rich in polyphenols [3,4] and is one of the main polyphenol sources in western countries [5,6]. Acute antioxidant effects after single ingestion of native and dealcoholized red wine as measured by increased antioxidant capacity in plasma or serum [7-12], reduced susceptibility of LDL to oxidation ex vivo [9], decreased plasma and urinary of F2-isoprostane concentrations [13] or protection from radiat
%U http://www.nutritionj.com/content/4/1/33