Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

5-Hydroxytryptamine release from platelets by different red wines: implications for migraine

K Pattichis1, L L Louca, J Jarman

  • 1Department of Chemical Pathology, Queen Charlotte's Hospital, London, UK.

European Journal of Pharmacology
|January 13, 1995
PubMed
Summary

Most red wines release serotonin (5-hydroxytryptamine) from platelets. This effect varies by wine type and correlates with individual responses, suggesting potential links to adverse reactions like headaches.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

TRACE AMINE DEFICIT IN DEPRESSIVE ILLNESS: THE PHENYLALANINE CONNEXION.

Acta psychiatrica Scandinavica·2017
Same author

Anaesthetists' risk assessment of placebo nerve block studies using the SHAM (Serious Harm and Morbidity) scale.

Anaesthesia·2012
Same author

Detoxified alcoholics, major depressives and tyramine sulphate excretion.

Journal of psychopharmacology (Oxford, England)·2012
Same author

The place of chemical pathology in the development of psychopharmacology.

Journal of psychopharmacology (Oxford, England)·2012
Same author

Clinical pharmacology of moclobemide, a new reversible monoamine oxidase inhibitor.

Journal of psychopharmacology (Oxford, England)·2012
Same author

Monoamine oxidase inhibitors in depression: history and mythology.

Journal of psychopharmacology (Oxford, England)·2012

Area of Science:

  • Biochemistry
  • Pharmacology
  • Food Science

Background:

  • Platelets play a crucial role in hemostasis and serotonin transport.
  • Red wine consumption is associated with various physiological effects, including potential adverse reactions.
  • Serotonin (5-hydroxytryptamine) is a key neurotransmitter involved in mood and physiological processes.

Purpose of the Study:

  • To confirm and further investigate the in vitro release of serotonin from platelets induced by red wine.
  • To identify factors influencing the variability of this serotonin release among different red wines and individuals.
  • To explore the chemical components in red wine responsible for serotonin release.

Main Methods:

  • In vitro incubation of human platelets with various red wine samples.

Related Experiment Videos

  • Assessment of serotonin release using established assays.
  • Correlation analysis between red wine effects and reserpine response.
  • Column chromatography and solid-phase extraction for fractionating wine components.
  • Analysis of fractions for serotonin-releasing activity.

    • Main Results:

    • Most red wines induced significant serotonin release from platelets in vitro.
    • Individual platelet responsiveness varied, but rank ordering of wine effects was consistent.
    • A strong correlation (r=0.87) was observed between red wine's effect and reserpine's effect on individuals.
    • Specific red wine types exhibited consistently higher or lower serotonin-releasing activity, independent of color intensity.
    • Purification identified a low molecular weight orange fraction, primarily within the flavonoid subgroup, as responsible for the activity.

    Conclusions:

    • Red wine's ability to induce platelet serotonin release is confirmed and influenced by wine type and individual factors.
    • The findings suggest that specific flavonoids in red wine may be responsible for serotonin release.
    • This serotonin-releasing property could be implicated in adverse effects of red wine, such as headaches, offering potential for developing modified wines.