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Oxidative Medicine and Cellular Longevity
Volume 2012 (2012), Article ID 805762, 14 pages
Review Article

Wine Polyphenols: Potential Agents in Neuroprotection

1GESVAB, EA 3675, ISVV, Université de Bordeaux, 33882 Villenave d’Ornon, France
2Laboratoire 3BS, Université de Bejaia, Targa Ouzemour, 06000 Béjaia, Algeria
3BIOTEM, EA 4239, Université de la Polynésie Française, BP 6570, Tahiti, 98702 FAAA, Polynésie Française, France
4Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la vie, Université de Bejaia, 06000 Béjaia, Algeria
5Laboratoire de Technologie Alimentaire, Faculté des Sciences, Université AMO Bouira, Bouira, Algeria

Received 10 February 2012; Revised 20 April 2012; Accepted 20 April 2012

Academic Editor: David Vauzour

Copyright © 2012 Abdelkader Basli 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.


There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, such as Parkinson’s or Alzheimer’s diseases. Extensive investigations have been undertaken to determine the neuroprotective effects of wine-related polyphenols. In this review we present the neuroprotective abilities of the major classes of wine-related polyphenols.