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Keywords:

  • antioxidant;
  • DNA cleavage;
  • lipid oxidation;
  • resveratrol;
  • xanthine oxidase

ABSTRACT: The major natural polyphenols of wine are flavonoids. Red wine also contains a natural phytoalexin called resveratrol which recently has been the subject of conflicting reports regarding its protective role against cardiovascular diseases. We have investigated the free radical scavenging capacity of resveratrol, its effects on xanthine oxidase (XO) activity, spontaneous membrane lipid oxidation, and DNA cleavage. Resveratrol showed a dose-dependent free radical scavenging activity, significant inhibition of XO activity, an anti-lipoperoxidative capacity, and a protective effect on DNA cleavage. The antioxidant capacity of resveratrol is ascribed to the concomitant activities of scavenging free radicals, metal chelating, and inhibition of some enzymes involved in free radical generation.