Consumption of aged white wine modulates cardiovascular risk factors via circulating endothelial progenitor cells and inflammatory biomarkers

Roth, Irene; Casas, Rosa; Medina‐Remón, Alexander; Lamuela-Raventós, Rosa M.; Estruch, Ramón

doi:10.1016/j.clnu.2018.06.001

Cited by 18 publications

(19 citation statements)

References 34 publications

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“…Concentrations of CD40 antigen, CD40 ligand IL-16, MCP-1, and sVCAM-1 were downregulated in both groups: Ethanol and phenolic compounds of red wine. A current study conducted by Roth et al [150] found that aged white wine presents a greater ability to repair and maintain endothelial integrity than gin. In this randomized, controlled, crossover study, 38 high-risk male volunteers (55–80 years), who received 30 g ethanol/day as aged white wine or gin for three weeks, were evaluated.…”

Section: Foodsmentioning

confidence: 71%

Nutrition and Cardiovascular Health

Casas

Castro‐Barquero

Estruch

et al. 2018

IJMS

Self Cite

230

162

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Cardiovascular disease (CVD) is the leading cause of death in Western countries, representing almost 30% of all deaths worldwide. Evidence shows the effectiveness of healthy dietary patterns and lifestyles for the prevention of CVD. Furthermore, the rising incidence of CVD over the last 25 years has become a public health priority, especially the prevention of CVD (or cardiovascular events) through lifestyle interventions. Current scientific evidence shows that Western dietary patterns compared to healthier dietary patterns, such as the ‘Mediterranean diet’ (MeDiet), leads to an excessive production of proinflammatory cytokines associated with a reduced synthesis of anti-inflammatory cytokines. In fact, dietary intervention allows better combination of multiple foods and nutrients. Therefore, a healthy dietary pattern shows a greater magnitude of beneficial effects than the potential effects of a single nutrient supplementation. This review aims to identify potential targets (food patterns, single foods, or individual nutrients) for preventing CVD and quantifies the magnitude of the beneficial effects observed. On the other hand, we analyze the possible mechanisms implicated in this cardioprotective effect.

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Section: Foodsmentioning

confidence: 71%

Nutrition and Cardiovascular Health

Casas

Castro‐Barquero

Estruch

et al. 2018

IJMS

Self Cite

230

162

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“…Roth et al [42] Randomized, controlled, crossover study, 38 volunteers were randomized to receive 30 g of ethanol/day as AWW or gin for 3 weeks.…”

Section: Interventional Studiesmentioning

confidence: 99%

“…There was also a significant 40% increase in EPC expression following AWW intake (p = 0.013), while gin had no effect. The authors concluded that AWW could maintain endothelial integrity with greater ability compared with gin, and that this ability could be attributed to grape-derived components [42].…”

Section: Interventional Studiesmentioning

confidence: 99%

“…Evidence suggests that moderate alcohol consumption-i.e., less than 30 g of alcohol per day-may have beneficial effects on inflammation, diminishing pro-inflammatory markers (e.g., IL-6, CRP) and raising anti-inflammatory markers (e.g., IL-10). The protective effect of alcoholic beverages could be related to the type of drink and the amount of alcohol ingested, as well as their polyphenol content [6,42].…”

Section: Antithrombotic Effectsmentioning

confidence: 99%

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The Effect of Alcohol on Cardiovascular Risk Factors: Is There New Information?

2020

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The effects of alcohol on cardiovascular health are heterogeneous and vary according to consumption dose and pattern. These effects have classically been described as having a J-shaped curve, in which low-to-moderate consumption is associated with less risk than lifetime abstention, and heavy drinkers show the highest risk. Nonetheless, the beneficial effects of alcohol have been questioned due to the difficulties in establishing a safe drinking threshold. This review focuses on the association between alcohol consumption and cardiovascular risk factors and the underlying mechanisms of damage, with review of the literature from the last 10 years.

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“…Although these compounds, mostly polyphenols, have been intensively studied over the past two decades, the main effects of wine (or alcoholic beverages in general) and coffee consumption continue to be attributed to ethanol and caffeine, respectively [8]. Recent reviews indicate that beer and especially red wine [7,8] are associated with a greater reduction in the risk of CVD due to its high polyphenol content [9,10]. The protective effects of coffee against CVD are not well established.…”

Section: Cardiovascular Disease and Its Association With Dietary Pattmentioning

confidence: 99%

Cardiovascular Disease and Nutrition

Marhuenda¹,

Villaño²,

Cerdá³

et al. 2019

Nutrition in Health and Disease - Our Challenges Now and Forthcoming Time

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Many studies have been published on the relationship between the risk of cardiovascular disease and various nutrients, foods, and eating patterns. Despite the well-accepted concept that diet has a significant influence on the development and prevention of cardiovascular disease, foods considered healthy or harmful have varied over the years. Cardiovascular diseases are one of the main causes of illness and death in Western countries, and cardiovascular drugs are the most commonly used medications. There are two types of factors involved in the development of cardiovascular disease. Some factor can be modified, like lifestyle, diet, environment, or smoking. Others such as genetic factors, gender, history, or age cannot be modified. In this chapter, some food, nutrients, and bioactive compounds that are susceptible to exert beneficial of harmful properties on cardiovascular disease are presented.

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Consumption of aged white wine modulates cardiovascular risk factors via circulating endothelial progenitor cells and inflammatory biomarkers

Cited by 18 publications

References 34 publications

Nutrition and Cardiovascular Health

Nutrition and Cardiovascular Health

The Effect of Alcohol on Cardiovascular Risk Factors: Is There New Information?

Cardiovascular Disease and Nutrition

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