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© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Resveratrol and its glucoside, piceid, are the primary stilbenes present in wine. These compounds are well known for their pharmaceutical properties. However, these compounds can undergo chemical transformations in wines, such as polymerization in the presence of metallic reagents. This study investigates the oxidative coupling of resveratrol and piceid to form dimers, including δ-viniferin and δ-viniferin-diglucoside. These dimers were synthesized using silver acetate. The formation of these stilbenes was monitored in wine model solutions and red wines. The results indicated that resveratrol and piceid underwent transformation during heat treatment, forming their respective dimers. The polymerization of both compounds is temperature-dependent, with higher conversion rates at elevated temperatures. Notably, piceid was more reactive than resveratrol in wine. Finally, the anti-inflammatory effects of these compounds were evaluated on the RAW 264.7 macrophage cell line.

Details

Title
Stilbenes in Red Wine: Formation and Biological Potential of Resveratrol and Piceid Dimers
Author
Ayoub Jaa 1   VIAFID ORCID Logo  ; Patricia Homobono Brito de Moura 2   VIAFID ORCID Logo  ; Valls-Fonayet, Josep 2   VIAFID ORCID Logo  ; Da Costa, Grégory 2 ; Ruiz-Larrea, María Begoña 3   VIAFID ORCID Logo  ; Krisa, Stéphanie 2   VIAFID ORCID Logo  ; Ruiz-Sanz, José Ignacio 3 ; Tristan, Richard 2   VIAFID ORCID Logo 

 Bordeaux INP, INRAE, Bordeaux Sciences Agro, OENO, UMR 1366, ISVV, University of Bordeaux, F-33140 Villenave d’Ornon, France; [email protected] (A.J.); [email protected] (P.H.B.d.M.); [email protected] (J.V.-F.); [email protected] (G.D.C.); [email protected] (S.K.); Free Radicals and Oxidative Stress (FROS) Research Group, Department of Physiology, Medicine and Nursing School, University of the Basque Country UPV/EHU, 48940 Leioa, Spain; [email protected] (M.B.R.-L.); 
 Bordeaux INP, INRAE, Bordeaux Sciences Agro, OENO, UMR 1366, ISVV, University of Bordeaux, F-33140 Villenave d’Ornon, France; [email protected] (A.J.); [email protected] (P.H.B.d.M.); [email protected] (J.V.-F.); [email protected] (G.D.C.); [email protected] (S.K.) 
 Free Radicals and Oxidative Stress (FROS) Research Group, Department of Physiology, Medicine and Nursing School, University of the Basque Country UPV/EHU, 48940 Leioa, Spain; [email protected] (M.B.R.-L.); 
First page
6067
Publication year
2024
Publication date
2024
Publisher
MDPI AG
e-ISSN
14203049
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
3149706571
Copyright
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.