Abstract
The aim of this research was to investigate the possible effects of white and red table wine on the brain using Wister rats. Twenty-four (24) Wister rats weighing an average of 193g were purchased and identified at the zoological department of the University of Ibadan, Ibadan, Nigeria. The rats were randomly assigned to four groups of six rats each. Red wine (12% alcoholic content), white wine (12% alcoholic content), ethanol+H2O (12%) and distilled water (control), were administered orally and respectively for 10 days. Administration was done using syringe and tourniquets to each rat according to the kg body weight (10ml/kg body weight). The rats were later sacrificed and subjected to biochemical and brain homogenate analysis. The results show that the plasma and brain homogenate of rats administered White wines were significantly lower (p<0.05) than control for Total Cholesterol determination. Similarly, the plasma and brain homogenate of rats administered White wine were significantly lower (p<0.05) than control for Thiobarbituric Acid Reactive Substance (TBARS) determination. Meanwhile, other parameters like HDL-cholesterol, LDL-Cholesterol, Glutathione, Triglyceride, Total Protein, Uric acid and Creatinine were not significantly different from the control for plasma and homogenate analysis. In all, White wine was not found to express any trace of toxicity on the brain as opposed to Red wine. The study therefore shows that White wine are more healthy than red wines and as such when given an option between red and white, white wine should be preferred. Kukoyi, A. J. | Department of Biochemistry, Faculty of Pure and Applied Sciences, Federal University Wukari, P.M.B. 1020, Wukari, Taraba State, Nigeria
Highlights
White grapes are used for white wine production, though some are made with black grapes
EXPERIMENTAL DESIGN Twenty-four (24), seven (7) weeks old Wister rats weighing an average of 193g were purchased and identified in the zoological department of the University of Ibadan, Ibadan, Nigeria
Red wine (12% alcoholic content), white wine (12% alcoholic content), ethanol+H2O (12%) and distilled water, were administered orally, respectively for 10 days
Summary
White grapes are used for white wine production, though some are made with black grapes. Winemakers can make white wine from black grapes; this is because the juice in most black grapes is usually clear. (Serafini et al, 1998) Red wines are made from Black or Red grapes. The main difference between red wines and others is the presence of the skin throughout the entire fermentation process (Serafini et al ,1998). Most discoveries attribute the health benefits of red wine consumption to the alcohol and phenolic compounds present in it (Ginjom et al, 2011). Grape juice contains many of the same biologically active phenolic compounds found in red wine and may contribute to the prevention of atherosclerosis and Parkinson's disease (Ribereau-Gayon, 2010)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
