<p>Chronic and acute effects of red wine versus red muscadine grape juice on body composition, blood lipids, vascular performance, inflammation, and antioxidant capacity in overweight adults</p>

Abstract

Purpose: Red wine may benefit health due to the presence of polyphenolic compounds. This research investigated effects of wine (W) versus grape juice (J) on body composition, blood lipids (cholesterol, HDL, LDL, and triglycerides [TG]), vascular responses (augmentation index [AIx] and central pulse wave velocity [cPWV]), inflammation (C-reactive protein [CRP]), and plasma antioxidant capacity (ferric-reducing ability of plasma [FRAP]) in sedentary individuals. Methods: In a randomized crossover design, 19 participants consumed 300 mL of W or J for two weeks and then acutely in the lab. Blood was drawn at baseline, post two weeks, and within 1 hr after consuming treatment. Repeated measures ANOVA with 2 (treatment) × 3 (time) was used for FRAP, AIx, and cPWV and 2 (treatment) × 2 (time) for blood lipids and CRP. A paired t-test was used to compare differences in diet and weight change. Results: Acute, but not chronic, consumption of wine significantly increased FRAP (treatment P = 0.028) and significantly decreased AIx (treatment P = 0.038) while juice exhibited no effects. An overall treatment effect existed for TG (P = 0.028) in wine only. Cholesterol, LDL, HDL, and CRP were not affected in either group. Conclusion: Acute, but not chronic, consumption of wine significantly increased antioxidant capacity and resulted in beneficial changes to the vasculature as determined by AIx.

Gutsy red wine: Could this be a literal meaning in terms of gut microbial diversity?

“…However, there was no significant difference between the red wine and de‐alcoholised red wine interventions, suggesting that the alcoholic matrix of wine did not affect the formation of phenolic metabolites by the gut microbiota ( P > 0.05) (Queipo‐Ortuno et al 2012). In contrast, other researchers have suggested that the presence of alcohol might be necessary to enhance the absorption of phenolic compounds present in wine (McAnulty et al 2019). The other six studies identified in the systematic review examined the effects of polyphenols from grape juice, wine or their extracts on the formation of polyphenolic metabolites.…”