Mostrar el registro sencillo del ítem

dc.contributor.authorPazzini, Camila Eliza Fernandespt_BR
dc.contributor.authorOliveira, Ana Zilda Ceolin Colpo Simõespt_BR
dc.contributor.authorPoetini, Márcia Rósulapt_BR
dc.contributor.authorPires, Cauê Ferreirapt_BR
dc.contributor.authorCamargo, Vanessa Brum dept_BR
dc.contributor.authorMendez, Andreas Sebastian Loureiropt_BR
dc.contributor.authorAzevedo, Miriane Lucaspt_BR
dc.contributor.authorSoares, Júlio César Mendespt_BR
dc.contributor.authorFolmer, Vanderleipt_BR
dc.date.accessioned2016-01-20T02:40:36Zpt_BR
dc.date.issued2015pt_BR
dc.identifier.issn1449-1907pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/132072pt_BR
dc.description.abstractThe literature indicates that red wine presents in its composition several substances that are beneficial to health. This study has investigated the antioxidant effects of Tannat red wine on oxidative stress induced by glucose and fructose in erythrocytes in vitro, with the purpose to determine some of its majoritarian phenolic compounds and its antioxidant capacity. Erythrocytes were incubated using different concentrations of glucose and fructose in the presence or absence of wine. From these erythrocytes were determined the production of thiobarbituric acid reactive species (TBARS), glucose consumption, and osmotic fragility. Moreover, quantification of total phenolic, gallic acid, caffeic acid, epicatechin, resveratrol, and DPPH scavenging activity in wine were also assessed. Red wine showed high levels of polyphenols analyzed, as well as high antioxidant potential. Erythrocytes incubated with glucose and fructose had an increase in lipid peroxidation and this was prevented by the addition of wine. The wine increased glucose uptake into erythrocytes and was able to decrease the osmotic fragility of erythrocytes incubated with fructose. Altogether, these results suggest that wine leads to a reduction of the oxidative stress induced by high concentrations of glucose and fructose.en
dc.format.mimetypeapplication/pdfpt_BR
dc.language.isoengpt_BR
dc.relation.ispartofInternational Journal of Medical Sciences. Washington, USA. Vol. 12, no. 6(2015), p. 478-486pt_BR
dc.rightsOpen Accessen
dc.subjectVinho tintopt_BR
dc.subjectDiabetesen
dc.subjectAntioxidantespt_BR
dc.subjectAntioxidant activityen
dc.subjectPhenolic compoundsen
dc.subjectInvestigacao cientificapt_BR
dc.subjectFarmáciapt_BR
dc.subjectLipid peroxidationen
dc.subjectWineen
dc.titleEffects of red wine tannat on oxidative stress induced by glucose and fructose in erythrocytes in vitropt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb000979879pt_BR
dc.type.originEstrangeiropt_BR


Ficheros en el ítem

Thumbnail
   

Este ítem está licenciado en la Creative Commons License

Mostrar el registro sencillo del ítem