Greek wines may offer more than flavor and tradition. A new study finds that extracts from four well-known Greek wines produce strong antioxidant effects on human cells, offering early evidence that these wines could help protect the body against damage linked to disease.
The study, published in the Journal of Functional Foods, evaluated wine extracts from Xinomavro, Agiorgitiko, Assyrtiko, and Malagouzia grape varieties on three types of human cells in the lab.
Fotios Tekos, the study’s lead author from the Department of Biochemistry and Biotechnology at the University of Thessaly in Greece, led the research team that examined the effect of these wine extracts on oxidative stress in liver, blood vessel, and stomach cells.
Oxidative stress occurs when harmful molecules known as free radicals build up in the body and damage cells. Scientists link this process to heart disease, cancer, aging, and other health issues.
Red wine outperforms white varieties in lab tests
The team found that all four wine extracts boosted cells’ natural defenses against such damage. Extracts from the two red wines, Xinomavro and Agiorgitiko, worked better than the white wine extracts.
Researchers say this is likely the results of polyphenols, plant compounds known for their antioxidant power. Red wines generally contain more of these compounds than white wines. Xinomavro stood out as the strongest performer. It cuts down harmful free radicals while also reducing damage to fats and proteins within cells. The study describes this extract as a potential tool for fighting conditions tied to oxidative stress.
Agiorgitiko also strengthened the cells’ antioxidant systems across all three cell types tested. Meanwhile, Assyrtiko and Malagouzia mainly worked by limiting existing damage rather than ramping up cell defenses, though Assyrtiko also raised antioxidant activity in two of the three cell lines.
Gene activity adds depth to Greek wines’ antioxidant effects
The researchers also looked at gene activity connected to the body’s stress response system and found that Agiorgitiko and Malagouzia lowered the activity of the NFE2L2 gene in blood vessel cells, although this was not the case in other genes tested.
Tekos and colleagues noted that the health effects of wine depend on numerous factors, including how much a person drinks and their overall lifestyle. Previous studies on wine and oxidative stress have shown mixed results, with some studies pointing to benefits, while others have recorded little effect.
The findings build on earlier work by the same research group, which had previously studied these wine extracts using non-cell laboratory methods. According to the team, further research is needed, however, before any health claims can be made, since the absorption and utilization of natural extracts can be physically challenging.
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