Pomegranate wine has greater protection capacity than red wine on low-density lipoprotein oxidation
Makaleler > Tam Makale · 2007
Yazarlar: Ebru SEZER, Yasemin AKÇAY, Bilal İLANBEY, Hatice KALKAN YILDIRIM, Eser YILDIRIM SÖZMEN
JOURNAL OF MEDICINAL FOOD, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2007, cilt 10, ss 371-374
DOI: 10.1089/jml.2006.210
Özet
Although there is a large body of evidence on the main role of red wine in protection of low-density lipoprotein (LDL) against oxidation, there are few data on the role of pomegranate juice, which has high phenolic content. We conducted this study considering the possible importance of pomegranate wine as an antioxidant and in order to make a comparison between red and pomegranate wines. The phenol levels of pomegranate and red wines (4,850 mg/L gallic acid equivalents and 815 mg/L gallic acid equivalents, respectively) were in accordance with their total antioxidant activity (39.5% and 33.7%, respectively). Both wines decreased LDL-diene levels following a 30-minute incubation period compared with controls (145 +/- 3.2 mu mol/mg of LDL protein). However, pure pomegranate wine demonstrated a greater antioxidant effect (P <.0l) on diene level (110 +/- 4.6 mu mol/mg of LDL protein) than pure red wine (124 +/- 3.2 mu mol/mg of LDL protein). In conclusion, we suggest that pomegranate wine has potential protective effects toward LDL oxidation, and it may be a dietary choice for people who prefer fruit wines.