Elicitation of Immune Responsiveness Against Antigenic Challenge in Age- Related Diseases: Effects of Red Wine Polyphenols

T.      Magrone; A.      Tafaro; F.      Jirillo; L.      Amati; E.      Jirillo; V.      Covelli

Abstract

Polyphenols contained in red wine possess a broad array of properties which seem to be beneficial to human and animal health. We have investigated the ability of red wine polyphenols to promote the in vitro release of both proinflammatory and antiinflammatory cytokines from human healthy mononuclear cells, as well as of immunoglobulins from B cells. Following red wine (Negroamaro) pretreatment of lymphomonocytes, results will show a production of regulatory [Interleukin( IL)-12], proinflammatory (IL-1β and IL-6), and anti-inflammatory (IL-10) cytokines, as well as of IgA and IgG. The fine balance between inflammation and antiinflammation, as well as the role of humoral immune response either systemic or mucosal will be discussed as a consequence of red wine intake. Finally, since ageing is characterized by a decline of many immune functions, our results suggest that moderate use of red wine may be beneficial in age-related disorders where the host immune response is very often not effective against a variety of antigens.

Keywords: Polyphenols, cytokiness, immunoglobulins, aging, diet, red wine, immune response

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