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Pomegranate Wine Has Greater Protection Capacity Than Red Wine on Low-Density Lipoprotein Oxidation
Yasemin Delen Akcay,Ebru Demirel Sezer,Bilal Ilanbey,Hatice Kalkan Yıldırım,Eser Yıldırım Sozmen 한국식품영양과학회 2007 Journal of medicinal food Vol.10 No.2
Although there is a large body of evidence on the main role of red wine in protection of low-density lipopro-tein (LDL) against oxidation, there are few data on the role of pomegranate juice, which has high phenolic content. We con-ducted this study considering the possible importance of pomegranate wine as an antioxidant and in order to make a com-parison between red and pomegranate wines. The phenol levels of pomegranate and red wines (4,850 mg/L gallic acidequivalents and 815 mg/L gallic acid equivalents, respectively) were in accordance with their total antioxidant activity (39.5%and 33.7%, respectively). Both wines decreased LDL-diene levels following a 30-minute incubation period compared withcontrols (145. 3.2 .mol/mg of LDL protein). However, pure pomegranate wine demonstrated a greater antioxidant effect(P. .01) on diene level (110. 4.6 .mol/mg of LDL protein) than pure red wine (124. 3.2 .mol/mg of LDL protein). Inconclusion, we suggest that pomegranate wine has potential protective effects toward LDL oxidation, and it may be a dietarychoice for people who prefer fruit wines.