Dani C, et al. (2008) Antioxidant Protection of Resveratrol and Catechin in Saccharomyces cerevisiae. J Agric Food Chem 56(11):4268-72
Abstract: Moderate consumption of red wine reduces the risk of heart disease and extends lifespan, but the relative contribution of wine polyphenols to these effects is unclear. In this work, the capacity of resveratrol and catechin to protect the eukaryotic microorganism Saccharomyces cerevisiae against oxidative stress caused by different agents, hydrogen peroxide, carbon tetrachloride, and cadmium, was evaluated. Under all stress conditions, both polyphenols increased tolerance, although their protection was more evident under peroxide exposure. By using mutant strains deficient in specific antioxidant defense systems (superoxide dismutases, catalase, or glutathione), it was observed that increased H 2O 2 tolerance produced by both polyphenols was associated with catalase, as well as the rise in survival rates caused by resveratrol under CCl 4. The acquisition of tolerance was correlated with a reduction in lipid peroxidation, indicating that the antioxidant property of resveratrol and catechin involves protection against membrane oxidation.
|Status: Published||Type: Journal Article||PubMed ID: 18489120|
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