Expression of Leukocytes Following Myocardial Infarction in Rats is Modulated by Moderate White Wine Consumption

Ključević, Nikola; Boban, Danica; Milat, Ana Marija; Jurić, Diana; Mudnić, Ivana; Boban, Mladen; Grković, Ivica

doi:10.3390/nu11081890

Cited by 4 publications

(3 citation statements)

References 30 publications

(41 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A meta-analysis involving 63 studies has indicated that moderate alcohol consumption had beneficial effects on the cardiovascular system (35). Also, the peri-infarct inflammatory infiltration following myocardial infarction was positively modulated by white wine (40). We speculated that the mechanisms responsible for the beneficial effects of moderate alcohol consumption on the cardiovascular system against the COVID-19 could be explained by increased changes in the plasma antioxidant activity (41) and reductions in the level of low-density lipoprotein (LDL) cholesterol (42)(43)(44).…”

Section: Discussionmentioning

confidence: 99%

COVID-19 Risk Appears to Vary Across Different Alcoholic Beverages

et al. 2022

View full text Add to dashboard Cite

Objectives: To evaluate the associations of status, amount, and frequency of alcohol consumption across different alcoholic beverages with coronavirus disease 2019 (COVID-19) risk and associated mortality.Methods: This study included 473,957 subjects, 16,559 of whom tested positive for COVID-19. Multivariate logistic regression analyses were used to evaluate the associations of alcohol consumption with COVID-19 risk and associated mortality. The non-linearity association between the amount of alcohol consumption and COVID-19 risk was evaluated by a generalized additive model.Results: Subjects who consumed alcohol double above the guidelines had a higher risk of COVID-19 (1.12 [1.00, 1.25]). Consumption of red wine above or double above the guidelines played protective effects against the COVID-19. Consumption of beer and cider increased the COVID-19 risk, regardless of the frequency and amount of alcohol intake. Low-frequency of consumption of fortified wine (1–2 glasses/week) within guidelines had a protective effect against the COVID-19. High frequency of consumption of spirits (≥5 glasses/week) within guidelines increased the COVID-19 risk, whereas the high frequency of consumption of white wine and champagne above the guidelines decreased the COVID-19 risk. The generalized additive model showed an increased risk of COVID-19 with a greater number of alcohol consumption. Alcohol drinker status, frequency, amount, and subtypes of alcoholic beverages were not associated with COVID-19 associated mortality.Conclusions: The COVID-19 risk appears to vary across different alcoholic beverage subtypes, frequency, and amount. Red wine, white wine, and champagne have chances to reduce the risk of COVID-19. Consumption of beer and cider and spirits and heavy drinking are not recommended during the epidemics. Public health guidance should focus on reducing the risk of COVID-19 by advocating healthy lifestyle habits and preferential policies among consumers of beer and cider and spirits.

show abstract

Section: Discussionmentioning

confidence: 99%

COVID-19 Risk Appears to Vary Across Different Alcoholic Beverages

et al. 2022

View full text Add to dashboard Cite

show abstract

“…The above fact led researchers to the initial opinion that red wines have stronger cardioprotective properties than white wines. Currently, several reports support the idea that some white wines can provide cardio protection similar to red wines [10,15,16]. However, the effect of wine color to its biological activity is still a debate and for this reason red and white wines were both included in the present study.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Anti-Inflammatory, Anti-Platelet and Anti-Oxidant Activity of Wine Extracts Prepared from Ten Different Grape Varieties

et al. 2020

View full text Add to dashboard Cite

Inflammation, thrombosis and oxidative stress are rarely studied together when wine’s biological activity is concerned; hence the existing literature lacks a holistic point of view in the biological outcome. The scope of the present study is to parallel evaluate the effect of wine extracts on those mechanisms. Ten wine varieties and two different extraction methods were used leading to five extracts for each wine: total lipids (TL) and fractions with different phenolic compound classes (FI, FII, FIII and FIV). Their effect on oxidative stress, platelet aggregation and the secretion of cytokines from mononuclear cells was measured and a biological score was calculated. FII of white wines is the most potent extract and the extracts FIII and TL are following. Specifically, FII had higher anti-oxidant and anti-inflammatory score while all three fractions had a similar anti-platelet score. Furthermore, FII and FIII extracts were the most potent red wine extracts and revealed the highest anti-oxidant and anti-inflammatory scores. White wine FII extracts were more potent than the red wine ones while FI and FIV extracts of red wine were more potent than the white wine ones. In conclusion, the protective effect of a wine is independent of its color but is strongly associated with its microconstituents profile. FII extract revealed the highest biological score and further examination is needed in order to identify the compounds that are responsible for the aforementioned actions.

show abstract

“…In our 24 hours‐post AMI model, the use of MPO as the marker for neutrophils is not affected by the presence of macrophages or monocytes that are recuited to the myocardium at later stages. In the case for monocytes, these do not express MPO 29 but require induction 30 to produce significant levels of MPO. Regardless, minimizing the number of cell markers reduces the chance of interference.…”

Section: Discussionmentioning

confidence: 99%