Neuroprotective properties of Spanish red wine and its isolated polyphenols on astrocytes

The neuroprotective effect of Merlot red wine and its isolated polyphenols was evaluated in an oxidative stress model induced by Fenton reaction and hydrogen peroxide in the human astrocytoma U373 MG cell line. Compared with cells treated only with oxidative stress inductors, the pre-incubation with Merlot red wine for 24 h caused a significant increase in cell viability for all concentrations assayed. The most abundant polyphenols found in Merlot red wine were the flavonoids catechin (37.8 mg/l), epicatechin (52.3 mg/l), quercetin (5.89 mg/l) and procyanidins (15.2 mg/l), the hydroxybenzoic acid gallic acid (16.7 mg/l), and the phenolic alcohol tyrosol (31.4 mg/l). The potential protective role of these polyphenols when isolated was then assessed in treated Fenton reaction U373 MG cells. Polyphenols decreased reactive oxygen species generation and increased the activity and the protein expression of the antioxidant enzymes catalase, superoxide dismutase, glutathione reductase and glutathione peroxidase. Of the polyphenols, quercetin and procyanidins showed the highest neuroprotective effect.