Red wine, flavonoids and imune system

Red wine possesses anti-inflammatory and antioxidant activies in virtue of its content in flavonoids. Here, we tested the in vitro effects of some italian red wines on peripheral blood lymphomonocytes from normal donors. Flavonoid amount was measured and wines were diluited at different concentrations: 1:5, 1:10, 1:100, 1:1000. To verify the effects of flavonoids, samples were deprived of them and tested on immune cells. Three types of wines were used: Lambrusco, Primitivo, Negroamaro. From preliminary experiments, Negroamaro was the most effective of all and, then, used throughout the study. Immune parameters were the following: 1. Expression of CD69 measured on lymphomonocytes by cytofluorimetry; 2. Production of IgA and IgG as evaluated by ELISPOT; 3. Production of nitric oxide (NO) from monocytes by means of a spectrophotometric method. Two stimulants were used, LPS for B cells and monocytes and PMA for T cells and monocytes. Data obtained show that red wine at a concentration of 1:10 is able to enhance IgG production, however same concentration deprived of flavonoids is no longer effective. Expression of CD69, as an earlier marker of activation, on T and B cells is not influenced by red wine. Finally, NO production from monocytes is enhanced by 1:5 and 1:10 dilutions but not by 1:100 and 1:1000 dilutions. Samples deprived of flavonoids lose their capacity of inducing NO generation. Taken togheter, these findings indicate that red wine possesses immune activities which can be ascribed to flavonoids since their removal abrogates the described effects.