Antioxidant And Cytotoxic Activity of Several Red and White Wines Produced in Vojvodina (Serbia) Against EAC And AS30D Tumour Cell Lines

The aim of this study was to test the hypothesis that red and white wines form Vojvodina could be used for their beneficial antioxidant effect due to the presence of the secondary biomolecules that proved to be good antioxidants. The effects of six red and white wines produced in Vojvodina, Serbia, were analysed. The results showed that the tested wine samples decreased the intensity of lipid peroxidation (78,8–193,2 in comparison to 229,2nmolMDA/mLliposomes of control). Furthermore, both red and white wine samples inhibited OH^· (0,52–1,1 in comparison to 1,1nmolMDA/mgdeoxyribose of control) and DPPH^· radical in a dosage dependent manner (24,4–86,2% of scavenged DPPH^· radicals). The examined wine samples, when applied at lower concentrations, inhibited the NO production in a statistically significant degree (0,9–23,5% inhibition). Thus, it can be hypothesized that the examined wines could be very strong and efficient antioxidants (red wines more than white wines). Cytotoxic activity of the examined wine samples against EAC and AS30D tumour cell lines was also analysed. Examined samples did not affect the viability of both EAC and AS30D tumour cell lines. But, interesting findings were made when tumour cells were implanted to NMRI mice. We have observed that pre-treatment with the wine samples (ethanol evaporated) significantly reduced tumour cell viability, and also decreased the cancer incidence (1000–1500cells/mm³ in comparison to 120000 of control). Better results were obtained with the red wines. On the other side, post-treatment did not affect the tumour growth of both tumour types.