ABSTRACT：In contrast to the well-described various biological effects of grape wines, the potential effects of commonlyconsumed blackberry wine have not been studied. We examined in vitro antioxidant and vasodilatory effects of fourblackberry wines and compared them with the effects of two red and two white grape wines. Although some blackberry wineshad lower total phenolic content relative to the red grape wines, their antioxidant capacity was stronger, which may be relatedto a higher content of non-flavonoid compounds (most notably gallic acid) in blackberry wines. Although maximal vasodilationinduced by blackberry wines was generally similar to that of red wines, blackberry wines were less potent vasodilators.Vasodilatory activity of all wines, in addition to their flavonoid and total phenolic content, was most significantly associatedwith their content of anthocyanins. No association of vasodilation with any individual polyphenolic compound was found. Ourresults indicate the biological potential of blackberry wines, which deserves deeper scientific attention.

KEY WORDS:  anthocyanins  antioxidant effects  blackberry  vasodilation  wine

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Antioxidant and Vasodilatory Effects of Blackberry and Grape Wines

Ivana Mudnic,1 Danijela Budimir,1 Darko Modun,1 Grgo Gunjaca,1 Ivana Generalic,2 Danijela Skroza,2 Visnja Katalinic,2 Ivica Ljubenkov,3 and Mladen Boban1

1Department of Pharmacology, School of Medicine; 2Department of Food Technology and Biotechnology,
School of Chemistry and Technology; 3Department of Chemistry, School of Science; University of Split, Split, Croatia.

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