The research, published in Food Research International, investigated the effects of red wine polyphenols on the susceptibility of major fatty acids in human plasma to be oxidised, finding that wine polyphenols significantly protected plasma polyunsaturated fatty acids (PUFA) from peroxidation.
The research, led by Roberta Cazzola from University of Milan, Italy, said: “The results of the present study indicate that red wine polyphenols protect omega-3 PUFA more than omega-6 PUFA of plasma.”
The new study investigated the effects of red wine polyphenols on the oxidation stability of human plasma fatty acids, in particular those most involved in the inflammatory response such as archidonic acid (AA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). PUFA oxidation was calculated kinetically by measuring their degradation using gas chromatography.
The researchers found that the wine polyphenols increased the resistance to peroxidation of the omega-3 DHA and EPA more than that of the omega-6 AA.
Source: Food Research International
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