(+)‐Catechin as antioxidant: mechanisms preventing human plasma oxidation and activity in red wines

Article type: Research Article

Authors: Lotito, Silvina B. | Fraga, César G.^;

Affiliations: Fisicoquímica, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Junín 956, 1113‐Buenos Aires, Argentina

Note: [] To whom correspondence should be addressed. Tel./Fax: +54 11 4508 364.

Abstract: We evaluated the antioxidant effect of (+)‐catechin (CTCH), in the presence of physiological antioxidant levels of ascorbic acid (AA), \alpha‐tocopherol (AT) and beta‐carotene (BC), in human plasma oxidised with AAPH. Following a five‐hour incubation, the formation of lipid oxidation products (TBARS) was almost doubled, and the concentrations of lipid soluble antioxidants were 10 to 30% from the initial levels. In these conditions, AA was consumed within the first hour of incubation. The addition of CTCH prevented AT and BC depletion and TBARS formation, but had no effect on AA consumption. When the kinetics of oxidation were analysed CTCH oxidation preceded lipid soluble antioxidant depletion, but no consumption of CTCH was associated to AA oxidation. Considering that CTCH could contribute to the antioxidant activity of red wine, we first characterised both the antioxidant capacity and CTCH content of several wines. The wines with highest content of CTCH and antioxidant activity were also the most effective in preventing AAPH‐mediated oxidation of plasma vitamin E. Results support the idea that CTCH could have a role as a physiological antioxidant in human plasma, and that CTCH of wine could contribute to the antioxidant status of human plasma.

Journal: Biofactors, vol. 10, no. 2-3, pp. 125-130, 1999