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Journal of Nutrition and Metabolism
Volume 2018 (2018), Article ID 4384012, 11 pages
Research Article

Acute Consumption of Bordo Grape Juice and Wine Improves Serum Antioxidant Status in Healthy Individuals and Inhibits Reactive Oxygen Species Production in Human Neuron-Like Cells

1Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
2Department of Chemical Engineering, Center of Technology, Federal University of Santa Maria (UFSM), 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
3Department of Biochemistry, Center of Oxidative Stress Research (CEEO), Federal University of Rio Grande do Sul (UFRGS), 2600 Ramiro Barcelos Street–Annex, 90035-003 Porto Alegre, RS, Brazil

Correspondence should be addressed to Cristiane Copetti

Received 4 September 2017; Accepted 30 November 2017; Published 1 March 2018

Academic Editor: Michael B. Zemel

Copyright © 2018 Cristiane Copetti et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Few studies investigated the biological effects of American grape cultivars. We investigated the metabolic response after acute consumption of grape juice or wine from Bordo grapes (Vitis labrusca) in a placebo-controlled crossover study with fifteen healthy volunteers. Blood samples were collected 1 hour after the intake of 100 mL of water, juice, or wine to measure TBARS, ABTS, FRAP, glucose, and uric acid levels. To evaluate differences in cellular response, intracellular reactive species production (DCFH-DA) and metabolic mitochondrial viability (MTT) were assessed after exposure of human neuron-like cells (SH-SY5Y) to juice or wine. Glycemia was reduced after juice or wine consumption, whereas blood levels of uric acid were reduced after juice consumption but increased after wine consumption. Juice and wine consumption reduced plasma lipid peroxidation and increased plasma antioxidant capacity (ABTS and FRAP assays). Furthermore, juice inhibited H2O2-induced intracellular production of reactive species (RS) and increased the viability of SH-SY5Y cells. In contrast, wine (dealcoholized) exhibited a per se effect by inducing the production of RS and reducing cell viability. These results indicate a positive impact of acute consumption of Bordo juice and wine on human oxidative status, whereas only juice had protective effects against oxidative stress-induced cytotoxicity.