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

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.