The red blood cells (RBCs) are particularly susceptible to oxidative damage due to high concentration of polyunsaturated fatty acids (PUFA) content in their membranes. The lipid peroxidation may be involved in many pathological conditions. The aim of this work was to evaluate the capacity of red wine to protect from the radical initiator AAPH(2,2'-azobis(2-amidinopropane) dihydrochloride)-induced damage in normal human RBCs; we tested the effects of pure phenolic compounds like catechin, resveratrol, quercetin using concentrations from 1 mM to 5 mM and the effects of red wine from grape Magliocco of the Plain of Sybaris (CS) Italy using concentrations from 1 mM to 5 mM (gallic acid equivalents). We investigated the effects of the polyphenols treatment on haemolysis, on Glucose-6-phosphate dehydrogenase (G6PD) levels, on methemoglobin accumulation and on RBCs Morphology.

The protective effects of red wine used in our experimental approach is significant at concentrations equal to 5 mM (gallic acid equivalents) and these effects are comparable with the effects of pure polyphenols at final concentration of 1 mM. In this study, we provide evidence that red wine is effective in reducing oxidative damage in normal human RBCs in vitro, these results according to the positive effect of a red wine moderate consumption especially with a dietary supplementation with high polyphenols concentration foods.