Stilbenes in Red Wine: Formation and Biological Potential of Resveratrol and Piceid Dimers
Author Information
Author(s): Jaa Ayoub, Patricia Homobono Brito, Josep Valls-Fonayet, Grégory Da Costa, María Begoña Ruiz-Larrea, Stéphanie Krisa, José Ignacio Ruiz-Sanz, Tristan Richard
Primary Institution: Bordeaux INP, INRAE, Bordeaux Sciences Agro, University of Bordeaux
Hypothesis
This study investigates the oxidative coupling of resveratrol and piceid to form dimers.
Conclusion
The study found that resveratrol and piceid undergo transformation during heat treatment, forming their respective dimers, with piceid being more reactive than resveratrol.
Supporting Evidence
- Resveratrol and piceid are the primary stilbenes in red wine.
- The polymerization of resveratrol and piceid is temperature-dependent.
- Piceid was found to be more reactive than resveratrol in wine.
- Oxidative coupling reactions can occur in wine without added reagents.
- Both compounds showed anti-inflammatory effects in macrophage cells.
Takeaway
This study shows that compounds in red wine can change when heated, creating new forms that might be good for health.
Methodology
The study used oxidative coupling reactions to synthesize dimers from resveratrol and piceid, monitored their formation in wine-like solutions and red wines, and assessed their anti-inflammatory effects on macrophage cells.
Limitations
The study did not extensively investigate the long-term stability of resveratrol in wines.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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