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Nutrients 2017, 9(6), 574; doi:10.3390/nu9060574

Antioxidant and Antihypertensive Effects of a Chemically Defined Fraction of Syrah Red Wine on Spontaneously Hypertensive Rats

1
Centro de Biotecnologia, Programa de Pós Graduação em Produtos Naturais e Sintéticos Bioativos, Campus I, João Pessoa, PB 58051-970, Brazil
2
Departamento de Química, Laboratório de Bioprospecção Fitoquímica, Universidade Federal Rural de Pernambuco, Recife, PE 52171-900, Brazil
3
Departamento de Farmácia, Universidade Federal dos Vales do Jequitinhonha e Mucurí, Diamantina, MG, 39100-000, Brazil
*
Author to whom correspondence should be addressed.
Received: 27 January 2017 / Revised: 6 March 2017 / Accepted: 7 March 2017 / Published: 3 June 2017
(This article belongs to the Special Issue Effects of Polyphenol-Rich Foods on Human Health)
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Abstract

A particularly phenolic-rich fraction extracted from red wine from the São Francisco valley (Northeastern Brazil) was chemically characterized and its hypotensive and antioxidant effects on spontaneously hypertensive rats were studied both in vitro and in vivo. The liquid-liquid pH dependent fractionation scheme afforded a fraction with high content of bioactive phenolics such as flavonols, flavonol glycosides, phenolic acids and anthocyanins, whose identities were confirmed by liquid chromatography coupled to mass spectrometry analysis. Pretreatment of spontaneously hypertensive rats with this wine fraction at doses of 50 and 100 mg/kg by gavage. for 15 days was able to decrease mean arterial pressure and heart rate as well as decrease serum lipid peroxidation. The fraction at concentrations of 0.01–1000 µg/mL induced concentration-dependent relaxation of isolated rat superior mesenteric artery rings pre-contracted with phenylephrine and this effect was not attenuated by endothelium removal. Our results demonstrate it is possible for phenolic constituents of red wine that are orally bioavailable to exert in vivo hypotensive and antioxidant effects on intact endothelial function. View Full-Text
Keywords: red wine; phenolics; hypertension; flavonoids red wine; phenolics; hypertension; flavonoids
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Figueiredo, E.A.; Alves, N.F.B.; Monteiro, M.M.O.; Cavalcanti, C.O.; Silva, T.M.S.; Silva, T.M.G.; Braga, V.A.; Oliveira, E.J. Antioxidant and Antihypertensive Effects of a Chemically Defined Fraction of Syrah Red Wine on Spontaneously Hypertensive Rats. Nutrients 2017, 9, 574.

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