Effects of moderate Sicilian red wine consumption on inflammatory biomarkers of atherosclerosis

Abstract

Objective: The aim of the study is to evaluate the effect of moderate Sicilian red wine consumption on cardiovascular risk factors and, in particular, on some inflammatory biomarkers. Methods: A total of 48 subjects of both sexes who were nondrinkers or rare drinkers of moderate red wine were selected and randomly subdivided into two groups assigned to receive with a crossover design a Sicilian red wine (Nero d'Avola or Etna Torrepalino) during meals: Group A (n ¼ 24), in whom the diet was supplemented for 4 weeks with 250 ml/day of red wine, followed by 4 weeks when they returned to their usual wine intake; and Group B (n ¼ 24), in whom the usual wine intake was maintained for 4 weeks, followed by 4 weeks when the diet was supplemented with 250 ml/day of red wine. The following were values measured in all tests: blood glucose, total and HDL-cholesterol and triglycerides, LDL-cholesterol, LDL/HDL ratio, apolipoproteins A1 and B, Lp(a), plasma C-reactive protein, TGFb1, D-Dimer, Factor VII , PAI Ag, t-PA Ag, fibrinogen, oxidized LDL Ab, total plasma antioxidant capacity. Results: At the end of the red wine intake period, LDL/HDL, fibrinogen, factor VII, plasma C-reactive protein and oxidized LDL Ab were significantly decreased, while HDL-C, Apo A1,TGFb1, t-PA, PAI and total plasma antioxidant capacity were significantly increased. Conclusions: Our results show a positive effect of two Sicilian red wines on many risk factors and on some inflammatory biomarkers, suggesting that a moderate consumption of red wine in the adult population is a positive component of the Mediterranean diet.

Are natural antioxidants better – and safer – than synthetic antioxidants?

“…Garlic was reported as a plant beneficial against cardiovascular and other diseases and against cancer [112], but its effect is not only due to its reducing and antioxidant activities [113]. Moderate red wine consumption is a good prevention against atherosclerosis [114]. Green tea catechins inactivate free radicals of skin collagen, preventing their cross-linking and formation of dimers, thus retarding the ageing of skin [115].…”

Mecanismos moleculares de ação anti-inflamatória e antioxidante de polifenóis de uvas e vinho tinto na aterosclerose

“…Neste contexto, observou-se que a ingestão moderada de vinho tinto siciliano (250ml/dia, por 4 semanas) por homens e mulheres saudáveis (n=48) causou a redução nos níveis de LDL-c oxidada, fibrinogênio, PCR e aumentou significativamente as concentrações de HDL-c, Apo A1 e da proteína fator beta de transformação de crescimento (TGFâ1) (Avellone et al, 2006). Estruch et al (2004) verificaram que o consumo do vinho tinto (360ml) durante 28 dias por indivíduos saudáveis (n=40) resultou em diminuição nos níveis sanguíneos de fibrinogênio (-10%), IL-1á (-21%), VCAM-1(-17%), ICAM-1 (-9%) e PCR (-21%), bem como suprimiu a expressão do antígeno 1 associado à função leucocitária (LFA-1) ("27%), da integrina Mac-1 dos leucócitos ("27%), do antígeno de ativação muito tardio (VLA-4) ("32%) e MCP-1 ("46%).…”

Wine and Health: A Review

“…Red wines have exhibited positive effects on biomarkers of atherosclerosis in healthy humans, including a decrease in the LDL/HDL ratio, fibrinogen levels, lipoprotein (a), clotting factors, CRP, and oxidized LDL levels (Sharpe et al 1995, Avellone et al 2006. Also, increases in HDL cholesterol, TGFbeta, t-PA, PAI-1, membrane fluidity, and total plasma antioxidant capacity were reported.…”