Changes in Antioxidant Endogenous Enzymes (Activity and Gene Expression Levels) after Repeated Red Wine Intake

The antioxidant properties of wine have been largely related to the reactive oxygen species (ROS) scavenging ability of phenolic compounds. Polyphenolic compounds are hardly absorbed and quickly transformed into metabolites. Their antioxidant activities just as radical scavenging properties are ther...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2009-08, Vol.57 (15), p.6578-6583
Hauptverfasser:	Fernández-Pachón, M. Soledad, Berná, Genoveva, Otaolaurruchi, Eduardo, Troncoso, Ana M, Martín, Francisco, García-Parrilla, M. Carmen
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Alcohol Drinking - metabolism antioxidant activity Antioxidants - metabolism Bioactive Constituents Biological and medical sciences blood sampling Catalase - blood Catalase - genetics endogenous sources enzyme activity Erythrocytes - chemistry Erythrocytes - enzymology experimental diets Female Fermented food industries Flavonoids - analysis Flavonoids - metabolism Flavonoids - pharmacology Food industries free radical scavengers functional foods Fundamental and applied biological sciences. Psychology gene expression Gene Expression Regulation, Enzymologic - drug effects Glutathione Peroxidase - blood Glutathione Peroxidase - genetics Glutathione Reductase - blood Glutathione Reductase - genetics Glutathione Reductase - metabolism Humans Male oxidative stress phenolic compounds Phenols - analysis Phenols - metabolism Phenols - pharmacology Polyphenols red wines Superoxide Dismutase - blood Superoxide Dismutase - genetics Up-Regulation - drug effects Wine - analysis Wines and vinegars Young Adult
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