Abstract
Full text: Using the cytokinesis-block micronucleus assay we (a) investigated which compounds in red wine can prevent oxidative damage to DNA in vitro and (b) performed in vivo interventions with red wine (RW), de-alcoholised red wine (DEALC) and alcohol (ALC) to distinguish the effects of alcohol from the other fractions of RW in prevention of oxidative damage to DNA ex vivo. Cells were either challenged with ionising gamma radiation or hydrogen peroxide, two different forms of oxidative stress. The relative contribution of ethanol, glycerol, tartaric acid, catechin + caffeic acid, a mixture of all of these and phenolic stripped RW at in vivo relevant concentrations on spontaneous and oxidative stress induced DNA damage was evaluated in vitro. The results from these studies have shown that (a) only ethanol significantly increases spontaneous DNA damage, but this effect is eliminated when ethanol is included in a mixture of all the other wine components (P<0.05), (b) the strongest and only significant protective effect against hydrogen peroxide induced DNA damage was observed for the catechin + caffeic acid mixture (P<0.05) and (c) all compounds tested were significantly protective against ionising radiation-induced DNA damage in a dose dependent manner with the strongest protection being observed
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Greenrod, W;
[1]
Clinical and Experimental Pharmacology, University of Adelaide, Adelaide (Australia)];
Stockley, C;
[2]
Abbey, M;
Fenech, M
[1]
- CSIRO Health Sciences and Nutrition, Adelaide (Australia)
- Australian Wine Research Institute, Adelaide (Australia)
Citation Formats
Greenrod, W, Clinical and Experimental Pharmacology, University of Adelaide, Adelaide (Australia)], Stockley, C, Abbey, M, and Fenech, M.
Phenolic compounds from red wine are protective against the DNA damaging effect of ionising radiation ex vivo.
IAEA: N. p.,
2001.
Web.
Greenrod, W, Clinical and Experimental Pharmacology, University of Adelaide, Adelaide (Australia)], Stockley, C, Abbey, M, & Fenech, M.
Phenolic compounds from red wine are protective against the DNA damaging effect of ionising radiation ex vivo.
IAEA.
Greenrod, W, Clinical and Experimental Pharmacology, University of Adelaide, Adelaide (Australia)], Stockley, C, Abbey, M, and Fenech, M.
2001.
"Phenolic compounds from red wine are protective against the DNA damaging effect of ionising radiation ex vivo."
IAEA.
@misc{etde_20634954,
title = {Phenolic compounds from red wine are protective against the DNA damaging effect of ionising radiation ex vivo}
author = {Greenrod, W, Clinical and Experimental Pharmacology, University of Adelaide, Adelaide (Australia)], Stockley, C, Abbey, M, and Fenech, M}
abstractNote = {Full text: Using the cytokinesis-block micronucleus assay we (a) investigated which compounds in red wine can prevent oxidative damage to DNA in vitro and (b) performed in vivo interventions with red wine (RW), de-alcoholised red wine (DEALC) and alcohol (ALC) to distinguish the effects of alcohol from the other fractions of RW in prevention of oxidative damage to DNA ex vivo. Cells were either challenged with ionising gamma radiation or hydrogen peroxide, two different forms of oxidative stress. The relative contribution of ethanol, glycerol, tartaric acid, catechin + caffeic acid, a mixture of all of these and phenolic stripped RW at in vivo relevant concentrations on spontaneous and oxidative stress induced DNA damage was evaluated in vitro. The results from these studies have shown that (a) only ethanol significantly increases spontaneous DNA damage, but this effect is eliminated when ethanol is included in a mixture of all the other wine components (P<0.05), (b) the strongest and only significant protective effect against hydrogen peroxide induced DNA damage was observed for the catechin + caffeic acid mixture (P<0.05) and (c) all compounds tested were significantly protective against ionising radiation-induced DNA damage in a dose dependent manner with the strongest protection being observed for the catechin + caffeic acid mixture and a mixture of all components (P < 0.0001). In the in vivo intervention studies with ex vivo challenge of whole blood showed that 1-2h after consumption of 300ml DEALC produced a significant protection against the DNA damaging effects of ionising radiation (P = 0.0002) but ALC significantly enhanced the damaging effects of ionising radiation (P 0.0002) while RW produced an intermediate effect. The data from these studies are particularly interesting because they clearly demonstrate the potential beneficial effects of wine phenolics in counteracting the harmful effects of ionising radiation. Furthermore they demonstrate that the potential of alcohol to exacerbate the DNA damaging effects of oxidative stress is neutralised in the presence of the other RW components. (author)}
place = {IAEA}
year = {2001}
month = {Jul}
}
title = {Phenolic compounds from red wine are protective against the DNA damaging effect of ionising radiation ex vivo}
author = {Greenrod, W, Clinical and Experimental Pharmacology, University of Adelaide, Adelaide (Australia)], Stockley, C, Abbey, M, and Fenech, M}
abstractNote = {Full text: Using the cytokinesis-block micronucleus assay we (a) investigated which compounds in red wine can prevent oxidative damage to DNA in vitro and (b) performed in vivo interventions with red wine (RW), de-alcoholised red wine (DEALC) and alcohol (ALC) to distinguish the effects of alcohol from the other fractions of RW in prevention of oxidative damage to DNA ex vivo. Cells were either challenged with ionising gamma radiation or hydrogen peroxide, two different forms of oxidative stress. The relative contribution of ethanol, glycerol, tartaric acid, catechin + caffeic acid, a mixture of all of these and phenolic stripped RW at in vivo relevant concentrations on spontaneous and oxidative stress induced DNA damage was evaluated in vitro. The results from these studies have shown that (a) only ethanol significantly increases spontaneous DNA damage, but this effect is eliminated when ethanol is included in a mixture of all the other wine components (P<0.05), (b) the strongest and only significant protective effect against hydrogen peroxide induced DNA damage was observed for the catechin + caffeic acid mixture (P<0.05) and (c) all compounds tested were significantly protective against ionising radiation-induced DNA damage in a dose dependent manner with the strongest protection being observed for the catechin + caffeic acid mixture and a mixture of all components (P < 0.0001). In the in vivo intervention studies with ex vivo challenge of whole blood showed that 1-2h after consumption of 300ml DEALC produced a significant protection against the DNA damaging effects of ionising radiation (P = 0.0002) but ALC significantly enhanced the damaging effects of ionising radiation (P 0.0002) while RW produced an intermediate effect. The data from these studies are particularly interesting because they clearly demonstrate the potential beneficial effects of wine phenolics in counteracting the harmful effects of ionising radiation. Furthermore they demonstrate that the potential of alcohol to exacerbate the DNA damaging effects of oxidative stress is neutralised in the presence of the other RW components. (author)}
place = {IAEA}
year = {2001}
month = {Jul}
}