Wine Phenolic Antioxidants Inhibit AP-1 Transcriptional Activity

• Published in: Journal of agricultural and food chemistry Vol. 49; no. 11; pp. 5646 - 5652
• Main Authors: Maggi-Capeyron, Marie-France, Ceballos, Patrice, Cristol, Jean-Paul, Delbosc, Sandrine, Le Doucen, Christian, Pons, Michel, Léger, Claude Louis, Descomps, Bernard
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.11.2001
• Subjects: alpha-Tocopherol - pharmacology; Antioxidants - pharmacology; Base Sequence; Biological and medical sciences; Cell Line; DNA Primers; General pharmacology; Humans; Hydroxybenzoates - pharmacology; Luciferases - genetics; Luminescent Measurements; Medical sciences; Pharmacognosy. Homeopathy. Health food; Pharmacology. Drug treatments; Tetradecanoylphorbol Acetate - pharmacology; Transcription Factor AP-1 - antagonists & inhibitors; Transcription Factor AP-1 - metabolism; Wine - analysis; Wine; Ascorbic acid; Gallic acid; Pharmacognosy; Inflammation; Proliferation; Antioxidant; Cell differentiation; Cinnamic acid(4-hydroxy 3-methoxy); Biological activity; Caffeic acid; Signal transduction; Regulation(control); Health food; Efficiency; Atherosclerosis; Phenols; Inhibition; Transcription factor; Mechanism of action; Tocopherol

Some of the beneficial effects of moderate wine consumption may be related to the antioxidant properties of polyphenolic compounds containing tannins, flavonoids, and phenolic acids. Cellular actions have recently been reported and may involve the modulation of transcriptional factors such as AP-1 (...