Laboratory of Free Radical Biology, School of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina
Address for correspondence: Dr. Alberto Boveris, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Junín 956, 1113 Buenos Aires, Argentina. Voice: 54-11-4964-8245/44; fax: 54-11-4508-3646
aboveris{at}ffyb.uba.ar
Ann. N.Y. Acad. Sci. 957: 90-102 (2002).
Peroxynitrite (ONOO
-) is a powerful oxidant produced by neutrophils,
macrophages, and lymphocytes as a signaling and cytotoxic molecule
from their primary production of nitric oxide (NO) and superoxide
anion (O
2-). In the vascular space, ONOO
- will likely oxidize
lipoproteins and promote atherogenesis. Pure wine flavonoids
(catechin, epicatechin, myricetin), hydroxycinnamates (caffeic
acid, ferulic acid, chlorogenic acid), and plain Argentine red
wines were assayed as ONOO
- scavengers in two assays: (a) ONOO
--initiated
chemiluminescence and (b) ONOO
--dependent oxidation. The assayed
polyphenols as well as the red wines were effective inhibitors
of the ONOO
--driven oxidation reactions. Fifty percent of the
pure substances were observed in the range of 30-300 µM
and in the case of red wines with the equivalent of 80-120 µM
of flavonoids. The amphipatic nature of wine polyphenols will
lead to their accumulation at the lipoprotein surface, according
to the Gibbs adsorption equation, where they are likely to prevent
ONOO
--induced tyrosine nitration and LDL modification.
