The Effect of Oregon Pinot Noir on Endogenous Lipid Peroxidation 1996-1997 Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/1z40kv08p

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  • Degenerative diseases of aging such as cancer, cardiovascular disease, and brain dysfunction are increasingly found to have, in part, an oxidative origin. As a result, dietary antioxidants such as Vitamins C and E and carotenoids play a major role in minimizing this damage and preventing or delaying the pathophysiology. Population groups that generally do not smoke (a significant oxidative insult to the body), do not drink heavily, or do not eat much meat but instead have a diet rich in fruits and vegetables have an overall cancer mortality about half that of the general population and live several years longer. The failure to eat adequate levels of fruits and vegetables may result in significantly greater lipid peroxidation and oxidative damage of DNA and protein (1,2). There are numerous studies which suggest that moderate consumption of alcoholic beverages confers a beneficial effect on one's well being (3,4). This is due, in part, to the presence of phenolic compounds (such as flavonoids) that possess antioxidant properties in some alcoholic beverages. This is particularly true for red wines where the level of many flavonoids exceeds that found in white wines, beers, and distilled beverages. The long term goal of our studies is to determine what role phenolics found in Oregon Pinot noir have in the beneficial effects of red wine consumption that were reported in epidemiological studies. We initially determined the level of circulating 8-isoprostanes (5) in untreated rat plasma as an indicator of whole body oxidative stress. We found that the levels of circulating isoprostane in untreated rats were about 110 pg/ml using a commercially available ELISA. As a result, this assay will be valuable to assess lipid peroxidation after different long term treatments.
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  • Koop, D. R. (1997). The Effect of Oregon Pinot Noir on Endogenous Lipid Peroxidation 1996-1997. Oregon Wine Advisory Board Research Progress Report.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-11T16:26:29Z (GMT) No. of bitstreams: 1 The Effect of Oregon Pinot Noir on Endogenous Lipid Peroxidation.pdf: 74694 bytes, checksum: 7f519da522dbf2c574ab112daa7316a4 (MD5)
  • description.provenance : Made available in DSpace on 2016-02-11T16:26:29Z (GMT). No. of bitstreams: 1 The Effect of Oregon Pinot Noir on Endogenous Lipid Peroxidation.pdf: 74694 bytes, checksum: 7f519da522dbf2c574ab112daa7316a4 (MD5) Previous issue date: 1997
  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-11T16:26:05Z No. of bitstreams: 1 The Effect of Oregon Pinot Noir on Endogenous Lipid Peroxidation.pdf: 74694 bytes, checksum: 7f519da522dbf2c574ab112daa7316a4 (MD5)

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