I potenziali effetti antiapoptotici e antiossidanti dei polifenoli del vino.

The consumption of fruits and vegetables, as well as foods enriched in bioactive compounds and nutraceuticals, has increased due to consumers’ interest in the relevance of food composition for human health. Considerable recent interest has focused on bioactive phenolic compounds in grape, as they possess many biological activities, such as antioxidant, cardioprotective, anticancer, anti-inflammation, anti-ageing and antimicrobial properties. In this regard, our project aimed to observe the antioxidant and/or antiapoptotic effect of wine polyphenols against UV exposure from morfofunctional point of view. It is well known that UV radiation can induce harmful effects on the skin, in particular UVB radiation is the main cause of severe skin disorders and genotoxic damage, in fact, skin exposure to UV radiation alters antioxidant defense mechanisms increases cellular levels of reactive oxygen species (ROS) contributing to the process of photocarcinogenesis and photo-aging. In addition, cell exposure to UVB radiation causes loss of keratinocyte viability, increased membrane blebbing, cytoskeleton molecular changes, and apoptosis. As described in the literature, phenolic compounds are powerful antioxidant molecules; they play a key role in many biological processes and are able to prevent degenerative processes, cardiovascular disease, and diabetes. Among the best known are Resveratrol, contained, in particular in red wine, but there are also tannins, flavonols, and anthocyanins.