Bioactivity of Cabernet Sauvignon Wine Polyphenols: In Vitro and Ex Vivo Insights into Metabolic Syndrome Prevention

Vollständiger Abstract

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Abstract This study aimed to evaluate the potential health-promoting properties of Cabernet Sauvignon wines from a northern province of Serbia in comparison with wines from France, Italy, North Macedonia, and Spain. In vitro evaluations included assessments of pancreatic lipase, α-amylase, and α-glucosidase inhibition, as well as antioxidant potential. The ex vivo study investigated the modulation of arachidonic acid metabolism, focusing on the production of eicosanoids 12-HETE, PGE2, and TXA2 in platelets. Quantitative analysis of 22 polyphenolic compounds was conducted using HPLC-UV/VIS. The most abundant polyphenolic compounds across all samples were gallic acid (18.3–103 mg/L), catechin (13.2–57.6 mg/L), and malvidin-3-O-glucoside (1.8–80.0 mg/L). Wines more effectively inhibited α-glucosidase than α-amylase and showed low lipase inhibition. Eight of the 17 analyzed samples significantly reduced PGE2 production. These in vitro and ex vivo findings suggest that Cabernet Sauvignon wine may help mitigate certain risk factors associated with metabolic syndrome and cardiovascular disease.