In vivo and in vitro effects of polyphenols present in red wines from Vale do São Francisco
DOI:
https://doi.org/10.70151/wamqcn08Keywords:
Red wines, Polyphenols, AntioxidantsAbstract
This work aimed to evaluate the content of phenolic compounds and in vitro antioxidant activity of red wines and in vivo effects induced by the alcohol-free lyophilizate of three commercial red wines from the São Francisco Valley region: Almadén® (Syrah, 2011 crop), Château Duccos® (Syrah, 2010 crop) and Rio Sol® (Syrah, Crop 2011). The quantification of the total polyphenol levels was performed by spectrophotometric method and Folin-Ciocalteau reagent and the antioxidant activity by the DPPH method. For the in vivo tests, the animals were treated by gavage for thirty days with the alcohol free lyophilized of the wines studied. The biochemical parameters (glucose, total cholesterol and fractions) of the animals' plasma were evaluated through biochemical kits and measured by spectrophotometry. In the in vitro tests, the Rio Sol® wine presented higher total phenolic content and higher percentage of antioxidant activity. In the in vivo approach, the group treated with the wine Almadén® presented lower plasma levels of triglycerides and VLDL-cholesterol fraction when compared to the control group; the groups treated with the red wines Almadén®, Château Duccos® and Rio Sol® presented lower plasma levels of total cholesterol when compared to the control group. Thus, the wines used in the present study demonstrated antioxidant activity in vitro and health benefits in vivo tests.
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