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Antioxidant and Vasodilatory Effects of Blackberry and Grape Wines
Ivana Mudnic,Danijela Budimir,Darko Modun,Grgo Gunjaca,Ivana Generalic,Danijela Skroza,Visnja Katalinic,Ivica Ljubenkov,Mladen Boban 한국식품영양과학회 2012 Journal of medicinal food Vol.15 No.3
In contrast to the well-described various biological effects of grape wines, the potential effects of commonly consumed blackberry wine have not been studied. We examined in vitro antioxidant and vasodilatory effects of four blackberry wines and compared them with the effects of two red and two white grape wines. Although some blackberry wines had lower total phenolic content relative to the red grape wines, their antioxidant capacity was stronger, which may be related to a higher content of non-flavonoid compounds (most notably gallic acid) in blackberry wines. Although maximal vasodilation induced by blackberry wines was generally similar to that of red wines, blackberry wines were less potent vasodilators. Vasodilatory activity of all wines, in addition to their flavonoid and total phenolic content, was most significantly associated with their content of anthocyanins. No association of vasodilation with any individual polyphenolic compound was found. Our results indicate the biological potential of blackberry wines, which deserves deeper scientific attention.
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