###### Abstract  
Red wine is a complex alcoholic beverage containing various substances, including those of a potential health-promoting properties, such as polyphenols, responsible for the sensory features of wine. Their potential positive influence is associated with possibility of antioxidative, anti-inflammatory, anticancer, immunomodulating, and antialergenic effects, but at the same time, there is a possibility of their pro-oxidative effect. In spite of the fact that in adolescence alcohol may be highly damaging, as it may disturb the development, it is abused frequently. The aim of the study was to verify the association between red wine consumption as well as dietary polyphenol intake with wine and the oxidative stress parameters in the liver of growing male rats. The growing male Wistar rats were studied, while divided into three groups of six animals, receiving red wine in a solution characterized by 10% of ethanol content since 30 th day of life, for two, four, and six weeks. The alcohol intake was controlled and the content of total phenolic compounds, selected phenolic acids (hydroxybenzoic acid, caffeic acid, p-cumaric acid, ferulic acid, and sinapic acid), total anthocyanins and selected anthocyanins (cyanidin, cyanidin 3-glucose, cyanidin 3-rutinoside, delphinidin, and pelargonidin) were assessed. At the same time, for the liver homogenates, the levels of Thiobarbituric Acid Reactive Substances (TBARS) and protein carbonyl groups were verified. The analysis revealed statistically significant influence of red wine intake, as well as of supply of phenolic acids (hydroxybenzoic acid, caffeic acid, p-cumaric acid, ferulic acid, and sinapic acid), and anthocyanins (cyanidin, cyanidin 3-glucose, cyanidin 3-rutinoside, delphinidin, and pelargonidin) on TBARS and protein carbonyl groups level (R \(>\) 0.80; \(p<\) 0.05), but the influence was stated only for the period of two weeks. The obtained results may suggest pro-oxidative effect of both ethanol and polyphenols for the liver of the growing male rats. At the same time, for the periods of four and six weeks, no influence on TBARS and protein carbonyl groups level was observed (\(p>\) 0.05), which may allow to suppose an adaptive mechanism of the growing organism while the ethanol and polyphenols exposition is prolonged. Further studies are required to confirm the mechanism of the pro-oxidative effect of polyphenols contained in red wine for the liver of growing organism. red wine; phenolic acids; anthocyanins; oxidative stress; adolescent; rats; liver +
Footnote †: journal: Appliedhealth issues such as influence on the development and functioning of the brain [5; 6], bones [7], endocrine system [8], and liver [9]. Hence, the period of adolescence is crucial for alcohol initiation and the subsequent risk [10]. The data obtained in 2015 from 34 European countries through the European School Survey Project on Alcohol and Other Drugs (ESPAD) survey [11] revealed that the preventive actions in this age group do not effectively change the behaviors, and alcohol consumption is still quite high. Such consumption of alcohol during adolescence may disturb the process of development, as it is associated with several crucial biological changes in a short time [12]. For adults, moderate consumption of red wine is one of the typical elements of Mediterranean diet [13], while low-to-moderate red wine consumption is attributed to the so-called Mediterranean alcohol consumption pattern [14]. The specific dietary patterns for alcoholic beverages, including consumption and preferences, are dependent on the country and are derived from cultural heritage of that country [15; 16]. In several European countries, red wine is the major alcoholic beverage consumed, including southern and western Europe (e.g., Italy, Greece, Spain, Portugal, and France) and central and eastern Europe (Hungary, Bulgaria, Romania, and Slovenia) [17].