Diabetics! Switch from pills to red!
Polyphenols are the main chemical components of wine, giving it healthy properties. It is known that polyphenols act as antioxidants that protect the cell from damage, but their other possible biochemical properties have not yet been determined. Researchers from the group of Alois Jungbauer from the Vienna University of Natural Resources and Life Sciences tried to answer this question for the one thousand one hundred and eleventh time by studying the activity of polyphenols from eight Austrian wines in relation to the PPAR-gamma receptor (peroxisome proliferator-activated receptor gamma).
The cell nucleus receptors activated by the peroxisomal proliferator (PPAR), belonging to the family of nuclear receptors binding transcription factors, are involved in the pathophysiology of metabolic syndrome. Activation of PPAR by receptor agonists is a new way of treating metabolic syndrome and its complications.
The presence of PPAR-gamma is characteristic of many body tissues; it is mainly involved in the growth and development of adipose tissue, energy storage and modification of the content of lipids and glucose in the blood.
The studied red wines are characterized by a high content of polyphenols, especially epicatechingallate (the left structural formula in the figure), also present in green tea, and ellagic acid, which is part of many fruits (the formula in the center). When researchers studied the features of the interaction of wine components with the PPAR-gamma receptor, it was found that not only does epicatechingallate and ellagic acid bind to the receptor, but also that red wines containing significant amounts of these substances exhibit activity similar to that of rosiglitazone (rosiglitazone, right), a drug that is used in the treatment of type II diabetes.
One of the wines studied (its bottle is used as a background for molecular structure schemes) contains a particularly high amount of polyphenols – only 100 ml of wine is equivalent to four times the daily dose of rosiglitazone.
The article by Alfred Zoechling, Falk Liebner and Alois Jungbauer Red wine: A source of potential ligands for peroxisome proliferator-activated receptor γ is published in the journal Food & Function; a short retelling can be read on the New Scientist website: Red wine packed with antidiabetes compoundsPortal "Eternal youth" http://vechnayamolodost.ru
23.11.2010