NMR-based systematic analysis of bioactive phytochemicals in red wine. First determination of xanthurenic and oleanic acids
Experimental evidence suggests that moderate consumption of wine has health promoting properties that have been mainly attributed to the wine polyphenol content. However, a systematic analysis of the major healthy molecules contained in wines has not been conducted yet. Our study explored the potential arsenal of beneficial molecules contained in wine from both a qualitative and quantitative perspective. The experimental approach was based on chromatography and untargeted NMR spectroscopy. In addition to already known bioactive molecules, for the first time, xanthurenic acid and oleanic acid were identified in wine in relatively high concentrations. On account of their many biological activities, these two molecules widen the range of potential beneficial effects of wine and pave the way toward the evaluation of their still unexplored sensory properties.
En este estudio los autores analizan la composición del vino, en busca de moléculas que puedan tener un efecto beneficioso para la salud. Utilizando técnicas experimentales de alta precisión, han localizado por primera vez en concentraciones relativamente elevadas ácido xanturénico y ácido oleanico. Se sabe que estos dos compuestos producen cambios a nivel biológico, por lo que sería interesante seguir investigándolos para conocer sus propiedades.