<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Zoechling, Alfred</style></author><author><style face="normal" font="default" size="100%">Reiter, Evelyne</style></author><author><style face="normal" font="default" size="100%">Eder, Reinhard</style></author><author><style face="normal" font="default" size="100%">Wendelin, Silvia</style></author><author><style face="normal" font="default" size="100%">Liebner, Falk</style></author><author><style face="normal" font="default" size="100%">Jungbauer, Alois</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">The Flavonoid Kaempferol Is Responsible for the Majority of Estrogenic Activity in Red Wine</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2009</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2009-06-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">223-232</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.2009.60.2.223</style></doi><volume><style face="normal" font="default" size="100%">60</style></volume><issue><style face="normal" font="default" size="100%">2</style></issue><abstract><style  face="normal" font="default" size="100%">The preventive effect of moderate red wine consumption on cardiovascular and hormone-related diseases and the estrogenic activity of red wines have been attributed to resveratrol. In the present study, we wished to determine which polyphenols in red wine have a high affinity for estrogen receptors (ER). The estrogenicity of the red wines, assessed with ligand binding and yeast transactivation assays, was primarily mediated by estrogen receptor β (ERβ), with equivalent concentrations ranging from 40 to 140 nmol/L. Estrogenicity was more weakly mediated by estrogen receptor α (ERα), with equivalent concentrations of ~14 nmol/L and minimal ERα transactivation. Kaempferol and apigenin strongly bound to ERβ, with inhibitory concentrations (IC50) of 5.1 × 10−8 M and 3.8 × 10−7 M, respectively. trans-Resveratrol and quercetin were moderate binders, with IC50 of 4.0 × 10−6 M and 1.1 × 10−6 M, respectively; naringenin and myricetin bound with low affinity ERβ (1.0 × 10−5 M). Most compounds had low affinity to ERα, with IC50 greater than 1 × 10−5 M; the exceptions were kaempferol and apigenin, with IC50 of 8.2 × 10−6 M and 2.3 × 10−6 M, respectively. In this study of eight wines, only 2% of the estrogenic activity was due to trans-resveratrol, thus suggesting revision of the hypothesis that the estrogenicity of red wines is due to trans-resveratrol. In light of the possible positive health effects of ER-β ligands in red wine, vintners may aim to optimize the polyphenol composition in wines without changing sensory properties.</style></abstract></record></records></xml>