Elevated superoxide dismutase in black alcoholics.

Superoxide dismutase concentrations in lysates of erythrocytes from black alcoholics were higher than those of white alcoholics and of nonalcoholics of both races. Higher concentrations of enzyme protein, as determined by competition radioimmunoassay, correspond to proportionately higher enzyme activity. Elevated superoxide dismutase levels were not related to any other clinical, historical, or demographic variables. Increased superoxide dismutase levels may delay or prevent some of the pathological sequelae of alcoholism and may be a useful biological marker for alcohol abuse.

A comprehensive review on fruit Aristotelia chilensis (Maqui) for modern health: towards a better understanding.

Human and animal intervention studies have provided enough evidence for the protective effects of different foods rich in polyphenols against non-communicable diseases, including cardiovascular disease, cancer and diabetes. Though over the last decade South American berries, rich sources of polyphenols, especially maqui, have become the subject of research interest due to their remarkable potential health benefits, yet so far very limited studies have been conducted on the effect of maqui berry on non-communicable diseases, and information about its domestication is also still deficient. This comprehensive review focuses on the health potential of maqui, especially on its effect on non-communicable diseases. It is anticipated that this article will extend our understanding of the maqui-health benefit relationship. More detailed and long term in vivo intervention and in vitro studies are needed to fully understand how maqui interacts with human physiological and pathological processes, considering the rapid increase in the prevalence of non-communicable diseases.

Antioxidant activity of phenolic compounds: from in vitro results to in vivo evidence.

Over last decade an increasing interest for antioxidants in foods has arisen. The healthy properties of antioxidants related to the prevention of degenerative diseases are the main cause of this boom. An antioxidant prevents the oxidation process, the initial step of development of degenerative diseases, cancer and many others. Literature encompasses analytical methodology development to assess antioxidant properties of foods and beverages. The screening of antioxidant activity of foodstuffs is the subject of a large number of articles. Special interest has been addressed to wine, tea and chocolate. However, the crucial key in the prevention of disease is the action these antioxidants exert after their consumption. Studies involving human subjects are scarce due to the requirements of availability of volunteers and conditions to test are limited. This review summarizes data related to in vitro antioxidant activity of foods, emphasizing the main role of phenolic compounds. A critical comparison is realized between the biological significance of these values and the biological significance of in vivo measurements. In addition, the Plasma Antioxidant Capacity is evaluated and selected as biomarker for in vivo antioxidant status of human organism. In a second part, data collected from different intervention studies performed up to date are compiled and discussed. This review summarized data related to in vitro antioxidant activity of foods, emphasizing the main role of phenolic compounds. A critical comparison is realized between the biological significance of these values and the biological significance of in vivo measurements. In addition, the Plasma Antioxidant Capacity is evaluated and selected as biomarker for in vivo antioxidant status of human organism. In a second part, data collected from different intervention studies performed up to date are compiled and discussed. The original contribution of this work is to compile data of Plasma Antioxidant Capacity after dietetic intervention studies taking into account the portion of food ingested. In addition, we calculated the antioxidant compounds content (phenolic content, ascorbic acid, vitamin E and carotenoids) contained in each food ingested to evaluate better their impact in Plasma Antioxidant Capacity. Intervention studies are grouped by the length of intervention and type of food ingested. Results reported in literature reveal that the increment in Plasma Antioxidant Capacity largely depends on analytical method used.

Acute intake of red wine does not affect antioxidant enzymes activities in human subjects.

The purpose of this work was to test if the acute intake of red wine has an effect on the activity of antioxidant enzymes. Eight healthy, non-alcoholic, non-smoking human volunteers took part in the study. Ethical approval for the study was obtained from the Ethical Research Committee of the University Hospital Virgen Macarena from Seville. Each subject fasted 12-14 hours before the experiment started. Volunteers were asked to consume 300 mL of red wine in 5 minutes. Venous blood sample was obtained by antecubital venipuncture, with heparin vacutainer. Blood extraction was performed before wine ingestion (baseline value) and 30, 55, and 120 minutes after wine intake. Blood samples were immediately centrifuged at 12,000 x g for 3 minutes, avoiding unnecessary exposure to light. Antioxidant enzymes under study were: superoxide dismutase in erythrocytes, glutathione peroxidase in whole blood, and glutathione reductase in plasma. Determinations were performed spectrophotometrically with commercial available enzymatic kits. No statistically significant changes were observed on the activities of the enzymes superoxide dismutase, glutathione peroxidase, and glutathione reductase assayed at any of the times after wine intake. The intake of red wine did not modify the short-term activity of antioxidant enzymes.

Antioxidant capacity of plasma after red wine intake in human volunteers.

Plasma antioxidant capacity (AC) has been assessed in eight healthy human volunteers after wine intake. Analytical methods used for evaluating AC included the ferric reducing ability of plasma (FRAP) and oxygen radical absorbance capacity using two different fluorescent probes, beta-phycoerythrin (ORAC-PE) and fluorescein (ORAC-FL). In addition, the concentrations of endogenous antioxidants such as uric acid, albumin, and bilirubin were determined. The suitability of analytical methods was evaluated with two different biological matrixes: plasma and serum. Plasma AC was determined before ingestion of 300 mL of red wine (baseline value) and 30, 55, and 120 min afterward. Maximum average increase in AC values was reached at 55 min. Plasma AC determined by ORAC-PE at time zero was significantly correlated with albumin concentration. Plasma AC determined with FRAP at time zero is well correlated with uric acid. Moreover, a good linear correlation was found between uric acid concentration and AC determined by FRAP in each volunteer. The maximum concentration of uric acid occurred after 55 min. Uric acid increase accounts for a nonnegligible part in FRAP values and must be evaluated when using this method for assessing AC in plasma.

Effect of elite physical exercise by triathletes on seven catabolites of DNA oxidation.

The oxidized nucleoside 8-hydroxy-2'-deoxyguanosine has been widely studied as a marker of DNA oxidation; however, data on the occurrence of other metabolites in plasma that are related to DNA damage are scarce. We have applied an improved, sensitive, robust, and reliable method, involving solid phase extraction and ultrahigh-performance liquid chromatography (UHPLC)-tandem mass spectrometry (MS/MS), to the precise quantitation of seven metabolites in the plasma of 15 elite triathletes after a 2-week training program. All compounds were eluted in the first 1.6 min, with limits of detection and quantification ranging between 0.001 and 0.3 ng.mL(-1) and 0.009 and 0.6 ng.mL(-1), respectively. Four compounds were detected in plasma: guanosine-3'-5'-cyclic monophosphate, 8-hydroxyguanine, 8-hydroxy-2'-deoxyguanosine, and 8-nitroguanosine. After two weeks of training, 8-hydroxyguanine exhibited the highest increase (from 0.031 ± 0.008 nM to 0.036 ± 0.012 nM) (p < 0.05), which could be related to the enhanced activity of DNA-repairing enzymes that excise this oxidized base. Increased levels of guanosine-3'-5'-cyclic monophosphate and 8-hydroxy-2'-deoxyguanosine were also observed. In contrast, levels of 8-nitroguanosine (p < 0.05) were significantly reduced, which might be a protective measure as this compound strongly stimulates the generation of superoxide radicals, and its excess is related to pathologies such as microbial (viral) infections and other inflammatory and degenerative disorders. The results obtained indicate an induced adaptive response to the increased oxidative stress related to elite training, and point to the benefits associated with regular exercise.

Speech and swallowing rehabilitation following devastating caustic ingestion: techniques and indicators for success.

Caustic material ingestion, either accidental or intentional, may result in tissue and organ destruction leading to a wide range of complications, including loss of speech and the ability to eat. The esophagus can be reconstructed successfully, but reopening the larynx and upper airway poses a significant therapeutic dilemma. External reconstruction may put the neoesophagus at risk. Loss of the normal swallowing mechanism and the protective supraglottic structures often results in fatal aspiration. The authors present three cases of successful endoscopic laser recannulation of the larynx with esophageal replacement. The discussion includes surgical technique and the tools used to determine the success of the reconstruction, including computed tomographic scanning, modified barium swallow, placement of an upper esophageal anastomosis, psychologic support, and speech and swallowing therapy.

Radical scavenging ability of polyphenolic compounds towards DPPH free radical.

Free radical scavenging activity of different polyphenolic compounds commonly present in wine has been evaluated using DPPH method. The experiments were performed with different amounts of phenols within the linear interval of response and with an excess of DPPH in all cases. In these conditions, for most of the compounds tested, the reaction was biphasic. Total stoichiometry values n confirm the implication of more than one step in the process. Flavan-3-ol compounds showed the highest values, especially procyanidins B1 (9.8) and B2 (9.1). In this family, n values coincide with the number of hydroxyl groups available. EC(50) and TEC(50) parameters have been calculated. EC(50) values are extremely diverse, being the procyanidins B1 and B2 the most potent scavenging compounds and resveratrol the less one. TEC(50) considers the rate of reaction towards the free radical. (+)-Catechin and (-)-epicatechin are the phenolic compounds that need more time to react. In contrast, caftaric and caffeic acids are the phenolic acids that react more rapidly. Antioxidant efficacy (AE) is a parameter that combines both factors. Compounds as kaempferol, with a high EC(50) value, could be considered as an antioxidant with low relevance, but instead shows the highest AE value of the phenolic compounds tested, due to its fast rate of reaction, what is of great biological importance.

The antioxidant activity of wines determined by the ABTS(+) method: influence of sample dilution and time.

The free radical scavenging activity of 42 Spanish commercial wines was determined using the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS(+)). The ABTS(+) radical was generated enzymatically using a horseradish peroxidase and hydrogen peroxide. The presence of wine phenolic compounds caused the absorbance of the radical to decay at 414nm. The measurement conditions were optimised. The total phenolic content of wines ranged from 1262 to 2389mgl(-1) for red wines and 70 to 407mgl(-1) for white wines, expressed as gallic acid equivalents. The phenolic content of Sherry wines was similar to that of white wines. Optimum dilutions for white and Sherry wines were set up as a function of their total phenolic content (for total phenol index, TPI<300mg gallic acid per liter, dilution 2.5:10 to 5:10; for TPI>300mg gallic acid per liter, dilution 1:10 to 3:10). Red wines absorb at the wavelength of measurement and dilutions between 0.35:10 and 0.1:10 are advisable. Reaction kinetics were also monitored and the antioxidant activity, expressed as Trolox Equivalent Antioxidant Capacity (TEAC), was determined at 2 and 15min of reaction. The mean values for TEAC(2min) were 5.01+/-1.40mM for red wines, 0.46+/-0.32mM for white wines and 0.26+/-0.19mM for Sherry wines. At 15min, mean values were 6.93+/-2.41mM for red wines, 0.67+/-0.47mM for white wines and 0.26+/-0.19mM for Sherry wines. The correlation coefficients were better at 2min (r=0.9012) than at 15min (r=0.8462) when compared with TPI. Hence, TEAC(2min) seems to be a more appropriate measure.