Identification and biological properties of new resveratrol derivatives formed in red wine

Resveratrol is a well-known wine constituent with a wide range of activities. In wines, resveratrol can be oxidized to form various derivatives including oligomers [1]. In this study, resveratrol derivative transformation in hydroalcoholic solution was investigated by oxidative coupling using metals. De novo resveratrol derivatives were synthetized and analysed by NMR and MS experiments including new molecules. The presence of these compounds was sought in red wines using an ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC MS/MS). This work confirmed the presence of these compounds in red wines in content comparable to that of resveratrol. Finally, biological properties of these compounds were evaluated in breast cancer and macrophage cell models.

Presenting author: Tristan Richard – Université de Bordeaux, Œnologie EA 4577, USC 1366 INRA, INP, ISVV, 210 chemin de Leysotte, 33882 Villenave d’Ornon, France

Additionnal authors: Ayoub Jaa Free Radicals and Oxidative Stress (FROS) research group of the Department of Physiology, Medicine and Nursing School, University of the Basque Country UPV/EHU, 48940-Leioa, Bizkaia, Spain., Anne Gutiérrez Sainz, Josep Valls Fonayet UMR 1366, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Science Agro, UMR OENO, ISVV, 210 chemin de Leysotte, 33882 Villenave d’Ornon, FranceINRAE, UR Œnologie, EA 4577, USC 1366, ISVV, 210 Chemin de Leysotte, F 33882 Villenave d’Ornon, France.1Université de Bordeaux, Œnologie EA 4577, USC 1366 INRA, INP, ISVV, F-33140 Villenave d’Ornon, France,Stéphanie Krisa, M. Begoña Ruiz-Larrea, José Ignacio Ruiz-Sanz, Tristan Richard


Keywords: resveratrol, oxidative coupling, wine, biological activities

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