Research Article Acute Consumption of Bordo Grape Juice and Wine Improves Serum Antioxidant Status in Healthy Individuals and Inhibits Reactive Oxygen Species Production in Human Neuron-Like Cells Cristiane Copetti , 1 Fernanda Wouters Franco , 1 Eduarda da Rosa Machado , 1 Marcela Bromberger Soquetta, 2 Andr´ eia Quatrin , 1 Vitor de Miranda Ramos , 3 Jos´ eCl´ audio Fonseca Moreira, 3 Tatiana Emanuelli , 1 Cl´ audia Kaehler Sautter, 1 and Neidi Garcia Penna 1 1 Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil 2 Department of Chemical ngineering, Center of Technology, Federal University of Santa Maria (UFSM), 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil 3 Department of Biochemistry, Center of Oxidative Stress Research (CO), Federal University of Rio Grande do Sul (UFRGS), 2600 Ramiro Barcelos Street–Annex, 90035-003 Porto Alegre, RS, Brazil CorrespondenceshouldbeaddressedtoCristianeCopetti;copetti.cris@gmail.com Received 4 September 2017; Accepted 30 November 2017; Published 1 March 2018 AcademicEditor:MichaelB.Zemel Copyright © 2018 Cristiane Copetti et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Few studies investigated the biological effects of American grape cultivars. We investigated the metabolic response after acute consumptionofgrapejuiceorwinefromBordograpes(Vitis labrusca)inaplacebo-controlledcrossoverstudywithfifteenhealthy volunteers. Blood samples were collected 1 hour after the intake of 100mL of water, juice, or wine to measure TBARS, ABTS, FRAP, glucose, and uric acid levels. To evaluate differences in cellular response, intracellular reactive species production (DCFH-DA)andmetabolicmitochondrialviability(MTT)wereassessedafterexposureofhumanneuron-likecells(SH-SY5Y) tojuiceorwine.Glycemiawasreducedafterjuiceorwineconsumption,whereasbloodlevelsofuricacidwerereducedafter juiceconsumptionbutincreasedafterwineconsumption.Juiceandwineconsumptionreducedplasmalipidperoxidationand increased plasma antioxidant capacity (ABTS and FRAP assays). Furthermore, juice inhibited H 2 O 2 -induced intracellular production of reactive species (RS) and increased the viability of SH-SY5Y cells. In contrast, wine (dealcoholized) exhibited a per se effect by inducing the production of RS and reducing cell viability. ese results indicate a positive impact of acute consumption of Bordo juice and wine on human oxidative status, whereas only juice had protective effects against oxidative stress-induced cytotoxicity. 1. Introduction Oxidative stress is caused by the insufficient capacity of biological systems to neutralize the excessive production of reactivespecies[1],whichleadstooxidativedamageincells. Neuronalcellsareparticularlysusceptibletoreactiveoxygen species (ROS) and reactive nitrogen species (RNS) due to their high metabolic activity, low antioxidant capacity, and their nonreplicative nature. Furthermore, the abundance of mitochondria in brain cells increases the generation of re- active species [2]. Fruits and vegetables have many bioactive compounds suchaspolyphenols,whichhaveantioxidantpropertieswith a role in the protection of cellular macromolecules against oxidativedamageinducedbyROSandRNS[3–5].ereis increasing evidence that polyphenols may protect cell constituents against oxidative damage and, therefore, limit the risk of various degenerative diseases associated with Hindawi Journal of Nutrition and Metabolism Volume 2018, Article ID 4384012, 11 pages https://doi.org/10.1155/2018/4384012