Title | Alcoholic beverages and Mediterranean diet in human health: wine phenolics and ethyl alcohol as antioxidants and scavengers of oxygen free radicals: toxicological implications for moderate and high alcohol consumption | |
Authors | Athanasios Valavanidis, Vasilios Zonaras and Sofia Theodoropoulou
Department of Chemistry, University of Athens, University Campus Zografou, 15771 Athens, Greece |
|
Citation | Valavanidis, A., Zonaras, V., Theodoropoulou, S.: Alcoholic beverages and Mediterranean diet in human health: wine phenolics and ethyl alcohol as antioxidants and scavengers of oxygen free radicals: toxicological implications for moderate and high alcohol consumption, Epitheorese Klin. Farmakol. Farmakokinet. 15(2): 85-96 (2001) | |
Publication Date | Received for publication: 20 March 2001
Accepted for publication: 25 April 2001 |
|
Full Text Language | English | |
Order – Buy | Ηλεκτρονική Μορφή: pdf (10 €) – Digital Type: pdf (10 €)
pharmakonpress[at]pharmakonpress[.]gr |
|
Keywords | Mediterranean diet, alcoholic beverages, red wine, white wine, phenolics, ethyl alcohol, antioxidants, scavengers of oxygen free radicals, toxicological implication. | |
Other Terms | review article | |
Summary | A great number of recent epidemiological investigations concerning Mediterranean diet, including moderate consumption of wine, and a life style with plenty of exercise and no smoking, indicated that they contribute to longevity and good human health. The relation between diet and human health was based on scientific data for the indirect relations between the consumption of selected food constituents with cardiovascular diseases and cancer incidence and mortality. Dietary antioxidants and food constituents with free radical scavenging activities are contributing as prophylactic agents against atherosclerosis, cancer, rheumatoid arthritis and other degenerative diseases. Wine, especially red wine, contains high amounts of beneficial antioxidants. Wine consumption and low cardiovascular mortality is called ”The French paradox” because France has lower rates of coronary heart diseases compared to other North European countries. Red wine has been studied for its beneficial effects due to the higher content in polyphenols, anthocyanins and antitumor substances (e.g. resveratrol). But, it has been known for many decades that alcohol consumption increases the incidence of certain cancers, including breast cancer, through the formation of reactive oxygen free radicals which contribute to DNA damage. Also, ethyl alcohol is metabolized into toxic aldehydes and other substances. The aim of this research paper was to determine the antioxidant and free radical scavenging activities of red and white wines In relation to their polyphenolic compounds and ethyl alcohol content. The antioxidant activity was measured with the undiluted and diluted specimens of white and red wines, from a range of well-known Greek wines, as well as with the solid precipitate of polyphenols. Also, wines were tested for their scavenging activity towards hydroxyl radicals (produced by the Fenton reaction and spin-trapped) by Electron Paramagnetic Resonance. The scavenging activity was compared with other antioxidant substances and vitamins. We propose some antioxidant mechanisms which can involve ethyl alcohol in the antioxidant potential of red and white wines. Also, we propose mechanisms through which oxygen free radicals can lead to toxic substances and adverse health effects in humans in the case of high alcoholic beverage consumption. | |
References | 1. Friedman G.D., Klatsky A.L.: is alcohol good for your health? N. Engl. J. Med. 329: 1882-1883 (1993)
2. Royal College of Physicians, Royal College of Phychiatrists, Royal College of General Practitioners, Alcohol and the heart in perspective: sensible limits reaffirmed. RCP, PC Psych, RCGP, London, 1995 3. de ta Torre-Boronat M.C.: Scientific basis for the health benefits of the Mediterranean diet Drugs Exp. Clin. Res. 25: 1005-1098 (1999) 4. Trichopoulou A., Lagiou P.: Healthy traditional Mediterranean diet: an expression of culture, history. Nutr. Rev. 55: 383-389 (1997) 5. Rimm E.B., Ellison R.C.: Alcohol in the Mediterranean diet. Am. J. Clin. Nutr. 61(suppl): 1378S-82S (1995) 6. Renaud S.t De Lorgeril M.: Wine, alcohol. Platelets, and the French paradox for coronary heart disease. Lancet 339: 1523-1526 (1992) 7. Poikolainen K.: Alcohol and mortality: a review. J. Clin. Epidemiol. 45: 455-466 (1995) 8. Liao Y., McGee D.L., Cao G., Cooper R.S.: Alcohol intake and mortality: findings from the national health interview surveys (1988 and 1990). Am. J. Epidemiol. 151: 65-659 (2000) 9. Holman C.D., English D.R., Milne E., et al.: Metaanalysis of alcohol and all-cause mortality: a validation of NHMRC recommendations. Med. J. Aust. 164: 141-145 (1996) 10. Rimm E.B., Klasky A., Grobbee D., et al.: Review of moderate alcohol consumption and risk of coronary heart disease: is the effect due to beer, wine, or spirits? Br. Med. J. 312: 731-736 (1996) 11. Tsugane S., Fahey M.T., Sasaki S., Shonroku B.; Alcohol consumption and all-cause and cancer mortality among middle-aged Japanese men: seven-year follow-up of the JPHC study cohort I. Am. J. Epidemiol. 150: 1201 – 1207(1999) 12. Haliiwell B., Gutteridge J.M.C.: Free Radicals in Biology and Medicine. Oxford University Press, Oxford, 1989 13. Rice-Evans C.A. (ed.): Free Radicals, Cell Damage and Disease. Richelieu Press, London, 1986 14. Rice-Evans C.A., Diplock A.T.: Current status of antioxidant therapy. Free Rad. Biol. Med. 15: 77-96 (1993) 15. Haliiwell B.: Oxidative stress, nutrition and health. Experimental strategies for optimization of nutritional antioxidant intake in humans. Free Rad. Res. 25: 57-74 (1996) 16. Haliiwell B.: Vitamin C: antioxidant or pro-oxidant in vivo? Free Rad. Res. 25: 439-454 (1996) 17. Pryor W.A.: Vitamin E and heart disease: basic science to clinical intervention trials. Free Rad. Biol. Med. 25: 141- 164 (2000) 18. Rice-Evans C.A., Packer L., (eds): Flavonoids in Health and Disease. Marcel Dekker, New York, 1998 19. Brown J.P.: A review of the genetic effects of naturally occuring flavonoids, anthraquinones and related compounds. Mutat. Res. 75: 243-277 (1980) 20. Husain S.R., Ciliard J., P.Cillard P.: Hydroxyl radical scavenging activity of flavonoids. Photochemistry 25: 2489-2491 (1987) 21. Ratty A.K., Das N.P.: Effects of flavonoids on non- enzymatic lipid peroxidation: structure-activity relationship. Biochem. Med. Metabol. Biol. 39: 69-79 (1988) 22. Laughton M.J., Evans P.J., Moroney M.A.: inhibition of mammalian 5-lipoxygenase and cyclooxygenase by flavonoids and phenolic dietary additives. Biochem. Pharmacol. 42: 1673-1681 (1991) 23. Kanner J., Frankel E., Granit R., et al.: Natural antioxidants in grapes and wines. J. Agric. Food Chem. 42: 64-69 (1994) 24. Frankel EN., Kanner J., German J.B., et al.: Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine. Lancet 341: 454-457 (1993) 25. Miller N.J., Rice-Evans C.A.: Antioxidant activity of resveratrol in red wine. Clin. Chem. 41: 1-2 (1995) 26. Criqui M.H., Ringel B.L.: Does diet or alcohol explain the French paradox? Lancet 344: 1719-1723 (1994) 27. Law M., Wald N.: Why heart disease mortality is low in France: the time lag explanation. Br. Med. J. 378: 1471- 1480 (1999) 28. Marrugat J., Masia R., Elosua R., Covas M.I.: Cardiovascular protective factors: can they explain for differences in mortality and morbidity between the Mediterranean and Aglo-Saxon population? Cardiovascular Risk Factors 5: 196-204 (1998) 29. Marrugat J., Senti M.: Why mortality from heart disease is low in France (letter). Br. Med. J. 320: 249 (2000) 30. Sacco R.L., Elkind M., Boden-Albala B„ et al.: The protective effect of moderate alcohol consumption on ischemic stroke. J. Am. Med. Assoc. 281: 53-60 (1999) 31. Marques-Vidal P., Ducimetiere P., Evan A., Cambou J.-P., Arveiler D.: Alcohol consumption and myocardial infarction: a case-control study in France and Northern Ireland. Am. J. Epidemiol. 145: 1089-1093 (1996) 32. Britton A., Mckee M.: The relation between alcohol and cardiovascular disease in Eastern Europe: explaining the paradox. J. Epidemiol. Comm. Health 54: 328-332 (2000) 33. Bobak M., Skodova Z., Marmot M.: Effect of beer drinking on risk of myocardial infarction: population based case-control study, Br. Med. J. 320: 1378-1379 (2000) 34. Trevithick C.C., Vinson J.A., Caulfeild J., Rahman F., Derksen T., Bocksch L, Hong S. et al.: Is ethanol an important antioxidant in alcoholic beverages associated with risk reduction of cataract and atherosclerosis? Redox Report 4: 89-93 (1999) 35. Blot W.J.: Invited commentary: more evidence of increased risks of Cancer among alcohol drinkers. Am. J. Epidemiol. 156: 1138-1137 (1999) 36. Katsouyanni K., Trichopoulou A., Stuver S., Vassilaros S., et al.: Ethanol and breast cancer: an association which may be both confounded and causal. Int. J. Cancer 58: 356-361 (1994) 37. Blot WJ. Alcohol and cancer. Cancer Res 52(suppl): 2119s-2123s, 1992 38. Wright R.M., McManaman J.L., Repine J.E.: Alcohol-induced breast cancer: a proposed mechanism. Free Rad. Biol. Med. 26: 348-354 (1999) 39. Comporti M., Hartman A., Di Luzio N.R.: Effect of in vivo and in vitro ethanol administration on liver peroxidation. Lab. Invest. 16: 616-619 (1967) 40. Albano E., Tomasi A., Goria-Gatt L., Dianzan M.U.: Spin trapping of free radical species produced during the microsomal metabolism of ethanol. Chem. Biol. Inter. 65: 223-234 (1988) 41. Reinke L.A., Moore D.R., McCay P.B.: Mechanisms for metabolism of ethanol to 1-hydroxyethyl radicals in rat liver microsomes. Arch. Biochem. Biophys. 348: 9-14 (1997) 42. Shaw S., Jayatilleke E., Ross W.A., Gordon E.R., Lieber S.: Ethanol-induced lipid peroxidation: potentiation by long-term alcohol feeding and attenuation by methionine. J. Lab. Clin. Med. 98: 417-424 (1981) 43. Zhong Z., Connor H., Stachlewitz R.F., Frankenberg M., Mason R.P., Lemasters J.J., Thurman R.G.: Role of free radicals in primary nonfunction of marginal fatty grafts from rats treated acutely with ethanol. Mol. Pharmacol. 52: 912-919 (1997) 44. Singleton S.L., Rossi J.A.: Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enolic Viticulture 16: 144-158 (1965) 45. Somers T.C., Ziemelis G.: Spectral evaluation of total phenolic components in Vitis vinifera grapes and wine. J. Sci. Food Agile: 36. 1275-1284 (1985) 46. Nanjo F., Gotto K., Seto R., et al.: Scavenging effects of tea catechins and their derivatives on 1,1-diphenyl-2- picrylhydrazyl radical. Free Rad. Biol. Med. 21: 895-902 (1996) 47. Mellors A., Tappel A.L.: The inhibition of mitochondrial peroxidations by ubiquinone and ubiquinol. J. Biol. Chem. 241: 4353-4356 (1996) 48. Saint-Cricq De Gaulejac N., Provost C., Vivas N.: Comparative study of polyphenol scavenging activities assessed by different methods. J. Agric. Food Chem. 47: 425-431 (1999) 49. Vinson J.A., Honz B.A.: Phenol antioxidant index: comparative antioxidant effectiveness of red and white wines. J. Agric. Food Chem. 46: 401-403 (1995) 50. Etievant P., Schlich P., Bertrand A., Symonds P., Bouvier J.-C.: Varietal and geographic classification of French red wines in terms of pigments and flavonoid compounds. J. Sci. Food Agric. 38: 39-54 (1987) 51. Fogliano V., Verde V., Randazzo G., Ritieni A.: Method for measuring antioxidant activity and its application for monitoring the antioxidant capacity of wines. J. Agric. Food Chem. 47: 1035-1040 (1999) 52. Tubaro F., Rapuzzi P., Ursini F.: Kinetic analysis of antioxidant capacity of wine. Biofactors 9: 37-47 (1999) 53. Ghiselli A., Nardini M., Baldi A., Scaccini C.: Antioxidant activity of different phenolic fractions separated iron an Italian red wine. J. Agric. Food Chem. 16: 361-367 (1998) 54. Rice-Evans C.A., Miller N.J., Paganga G.: Antioxidant properties of phenolic compounds. Trends Plant Sci 2: 152-159 (1998) 55. Haliiwell B.: How to characterise a biological antioxidant. Free Rad. Res. Commun. 9: 1-32 (1990) 56. Shahidi F., Wanasundara P.K.J.: Phenolic antioxidants. Crit. Rev. Food Sci. Nutr. 32: 67-103 (1992) 57. Cody V., Middleton E., Harborne J.B. (eds): Plant Flavonoids in Biology and Medicine-Biochemical, Pharmacological and Structure-activity relationships. Alan R. Liss, New York, 1986 58. Rice-Evans C.A., Miller N.J., Paganga G.: Structure- antioxidant activity relationships of flavonoids and phenolic acids. Free Rad. Biol. Med. 26: 933-956 (1996) 59. Hanasaki Y., Ogawa S., Fuku S.: The correlation between active oxygens scavenging and antioxidative effects of flavonoids. Free Rad. Biol. Med. 16: 845-850 (1994) 60. Furhman B., Lavy A., Aviram M.: Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation. Am. J. Clin. Nutr. 61: 549-554 (1995) 61. Suh I., Shaten J., Cutler A., Kuller L.: Alcohol use and mortality from coronary heart disease: the role of high-density lipoprotein cholesterol. Ann. Intern. Med. 116: 881- 887 62. Frankel E.N., Waterhouse A.L., Teissedre P.L.: Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human LDL. J. Agric. Food Chem. 43: 890-894 (1995) 63. Serafini M., Maiani G., Ferro-Luzzi A.: Alcohol-free red wine enhances plasma antioxidant capacity in humans. J. Nutr. 128: 1003-1007(1998) 64. Nordmann R., Ribiere C., Rouach H.: Review. Implication of free radical mechanisms in ethanol-induced cellular injury. Free Rad. Biol. Med. 12: 219-240 (1992) 65. Bondy S.C.: Ethanol toxicity and oxidative stress. Toxicol. Lett. 66: 231-241 (1992) 66. Ishii H., Kurose I., Kato S.: Pathogenesis of alcoholic liver disease with Particular emphasis on oxidative stress. J. Gastroenterol. Hepatol. 12: S272-S282 (1997) 67. Nakao L.S., Kadiiska M.B., Mason R.P., Grijalba M.T., Augusto O.: Metabolism of acetaldehyde to methyl and acetyl radicals: in vitro and in vivo electron paramagnetic resonace spin-trapping studies. Free Rad. Biol. Med. 29: 721-729 (2000) 68. Reinke L.A.. Rau J.M., McCay P.B.: Possible roles of free radicals in alcoholic tissue damage. Free Rad. Res. Comm. 9: 205-211 (1990) 69. Reinke L.A., Kotake Y., McCay P.B., Janzen E.G.: Spin-trapping studies of hepatic free radicals formed following the acute administration of ethanol to rats: in vivo detection of 1-hydroxyethyl radicals with PBN. Free Rad. Biol. Med. 11: 31-39 (1991) 70. Pace-Asciak C.R., Rounova O., Hahn S.E., Diamandis E.P., Goldberg D.M.: Wines and grape juices as modulators of platelet aggregation in healthy human subjects. Clin. Chim. Acta 246: 163-182 (1996) 71. Dianzani M.U.: Role of free radical-mediated reactions in ethanol-induced liver damage. In: (Nordmann R., Ribiere C., Rouach H., eds) Alcohol Toxicity and Free Radical Mechanisms. Advances in the Biosciences. Pp, 35-41, Pergamon Press, Oxford, 1988 |
|
Relative Papers |
Online ISSN 1011-6575
Άρθρα Δημοσιευμένα σε αυτό το Περιοδικό Καταχωρούνται στα:
- Chemical Abstracts
- Elsevier’s Bibliographic Databases: Scopus, EMBASE, EMBiology, Elsevier BIOBASE SCImago Journal and Country Rank Factor
Articles published in this Journal are Indexed or Abstracted in: • Chemical Abstracts • Elsevier’s Bibliographic Databases: Scopus, EMBASE, EMBiology, Elsevier BIOBASE SCImago Journal and Country Rank Factor
Συντακτικη Επιτροπή-Editorial Board
ΕΤΗΣΙΑ ΣΥΝΔΡΟΜΗ 2001 – ANNUAL SUBSCRIPTION 2001 | |
Γλώσσα Πλήρους Κειμένου – Full Text Language | Αγγλικά – English |
Παραγγελία – Αγορά – Order – Buy | Ηλεκτρονική Μορφή: pdf (70 €) – Digital Type: pdf (70 €)
pharmakonpress[at]pharmakonpress[.]gr |
Έντυπη Μορφή (70 € + έξοδα αποστολής) – Printed Type (70 € + shipping)
pharmakonpress[at]pharmakonpress[.]gr |