Abstract
Spanish red, rosé and white wines were studied for antioxidant activity inhibiting the copper-catalyzed oxidation of human LDL in vitro. The following LDL oxidizability indexes were measured: Lag time, maximum rate of oxidation (Rmax), time needed to produce the maximum amount of dienes (Tmax), and concentration of antioxidant that increases lag time by 50% with respect to the control (CLT 50). The parameter CLT 50 was modified to eliminate the influence of LDL status. In all wines tested, lag time and Tmax increased with increasing concentration. A statistically significant correlation was found between the antioxidant activity of wines, expressed as CLT 50, and their total phenols.
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