Champagne wine polyphenols protect primary cortical neurons against peroxynitrite-induced injury

David Vauzour; Katerina Vafeiadou; Giulia Corona; Susan E. Pollard; Xenofon Tzounis; Jeremy P. E. Spencer

doi:10.1021/jf063304z

Champagne wine polyphenols protect primary cortical neurons against peroxynitrite-induced injury

David Vauzour, Katerina Vafeiadou, Giulia Corona, Susan E. Pollard, Xenofon Tzounis, Jeremy P. E. Spencer

Research output: Contribution to journal › Article › peer-review

39 Citations (Scopus)

Abstract

White wines are generally low in polyphenol content as compared to red wines. However, Champagne wines have been shown to contain relatively high amounts of phenolic acids that may exert protective cellular actions in vivo. In this study, we have investigated the potential neuroprotective effects of Champagne wine extracts, and individual phenolics present in these extracts, against peroxynitrite-induced injury. Organic and aqueous Champagne wine extracts exhibited potent neuroprotective activity against peroxynitrite-induced injury at low concentrations (0.1 microg/mL). This protection appeared to be in part due to the cellular actions of individual components found in the organic extracts, notably tyrosol, caffeic acid, and gallic acid. These phenolics were observed to exert potent neuroprotection at concentrations between 0.1 and 10 microM. Together, these data suggest that polyphenols present in Champagne wine may induce a neuroprotective effect against oxidative neuronal injury.

Original language	English
Pages (from-to)	2854-60
Number of pages	7
Journal	Journal of Agricultural and Food Chemistry
Volume	55
Issue number	8
DOIs	https://doi.org/10.1021/jf063304z
Publication status	Published - 2007

Access to Document

10.1021/jf063304z

Cite this

@article{db3a62cf75c74e8fb28234918000606e,

title = "Champagne wine polyphenols protect primary cortical neurons against peroxynitrite-induced injury",

abstract = "White wines are generally low in polyphenol content as compared to red wines. However, Champagne wines have been shown to contain relatively high amounts of phenolic acids that may exert protective cellular actions in vivo. In this study, we have investigated the potential neuroprotective effects of Champagne wine extracts, and individual phenolics present in these extracts, against peroxynitrite-induced injury. Organic and aqueous Champagne wine extracts exhibited potent neuroprotective activity against peroxynitrite-induced injury at low concentrations (0.1 microg/mL). This protection appeared to be in part due to the cellular actions of individual components found in the organic extracts, notably tyrosol, caffeic acid, and gallic acid. These phenolics were observed to exert potent neuroprotection at concentrations between 0.1 and 10 microM. Together, these data suggest that polyphenols present in Champagne wine may induce a neuroprotective effect against oxidative neuronal injury.",

author = "David Vauzour and Katerina Vafeiadou and Giulia Corona and Pollard, {Susan E.} and Xenofon Tzounis and Spencer, {Jeremy P. E.}",

year = "2007",

doi = "10.1021/jf063304z",

language = "English",

volume = "55",

pages = "2854--60",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "8",

}

TY - JOUR

T1 - Champagne wine polyphenols protect primary cortical neurons against peroxynitrite-induced injury

AU - Vauzour, David

AU - Vafeiadou, Katerina

AU - Corona, Giulia

AU - Pollard, Susan E.

AU - Tzounis, Xenofon

AU - Spencer, Jeremy P. E.

PY - 2007

Y1 - 2007

N2 - White wines are generally low in polyphenol content as compared to red wines. However, Champagne wines have been shown to contain relatively high amounts of phenolic acids that may exert protective cellular actions in vivo. In this study, we have investigated the potential neuroprotective effects of Champagne wine extracts, and individual phenolics present in these extracts, against peroxynitrite-induced injury. Organic and aqueous Champagne wine extracts exhibited potent neuroprotective activity against peroxynitrite-induced injury at low concentrations (0.1 microg/mL). This protection appeared to be in part due to the cellular actions of individual components found in the organic extracts, notably tyrosol, caffeic acid, and gallic acid. These phenolics were observed to exert potent neuroprotection at concentrations between 0.1 and 10 microM. Together, these data suggest that polyphenols present in Champagne wine may induce a neuroprotective effect against oxidative neuronal injury.

AB - White wines are generally low in polyphenol content as compared to red wines. However, Champagne wines have been shown to contain relatively high amounts of phenolic acids that may exert protective cellular actions in vivo. In this study, we have investigated the potential neuroprotective effects of Champagne wine extracts, and individual phenolics present in these extracts, against peroxynitrite-induced injury. Organic and aqueous Champagne wine extracts exhibited potent neuroprotective activity against peroxynitrite-induced injury at low concentrations (0.1 microg/mL). This protection appeared to be in part due to the cellular actions of individual components found in the organic extracts, notably tyrosol, caffeic acid, and gallic acid. These phenolics were observed to exert potent neuroprotection at concentrations between 0.1 and 10 microM. Together, these data suggest that polyphenols present in Champagne wine may induce a neuroprotective effect against oxidative neuronal injury.

U2 - 10.1021/jf063304z

DO - 10.1021/jf063304z

M3 - Article

VL - 55

SP - 2854

EP - 2860

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 8

ER -