An article originally published in Russian tells of research to assess the effect of a concentrate of red table wine Saperavi on the cultivated nerve cells exposed to glutamate. Saperavi was selected as the source of phenolic compounds because the type of grapes in the Krasnodar region from which it derives has the highest content of them - up to 4-5 g/dm3 or more.
Polyphenol concentrate was prepared. It was established that a large group of phenolic compounds with high antioxidant activity was present in the concentrate of polyphenols: procyanidins (total concentration up to 425 mg/dm3), quercetin (21.8- 32.6 mg/dm3), gallic acid (124.2-164.7 mg/dm3), resveratrol (6.26-13.22 mg/dm3), catechins (1026 - 1480 mg/dm3).
The effect of Saperavi red wine concentrate on glutamate cytotoxicity was studied in the neuron culture of the cerebellum of 7-9-day-old rats. It was shown that the presence of antioxidants reduced the intensity of chemiluminescence in model systems that generate free radicals. It was established that quenching of chemiluminescence in the system <<citrate-phosphate-luminol>> composed 68.43%, and in the system of the yolk lipoproteins - 86.36%. The application of concentrate Saperavi significantly increased the survivability of neurons: at the doses 5, 10 and 30 mcg/ml the number of intact neurons was respectively 38.6; 41.5 and 37.1%. The dose of 20 mcg/ml was the most effective - the proportion of live neurons comprised 47.4%.
The authors state that the obtained results can be explained by the high antioxidant activity of concentrate flavonoids, including high content of biologically active compounds - catechins, quercetin, rutin, resveratrol. Thus, the consumption of red wine in quantities that exclude harmful effects, can have a positive impact on human health and the brain in particular.
Source: Influence of the concentrate of red wine polyphenols on glutamate neurotoxicity. Shurygin AY, Shurygina LV, Ageeva NM, Gaponenko YV, Markosov VA. Vopr Pitan. 2016;85(2):55-60.