Modulation of haemostatic function and prevention of experimental thrombosis by red wine in rats: a role for increased nitric oxide production

Abstract

1 The e ects of ethyl alcohol and wine (red and white) on haemostatic parameters and experimental thrombosis were studied in rats; NO was evaluated as a possible mediator of these e ects. 2 We found that red wine (12% alcohol) supplementation (8.4+0.4 ml d 71 in drinking water, for 10 days) induced a marked prolongation of`template' bleeding time (BT) (258+13 vs 132+13 s in controls; P50.001), a decrease in platelet adhesion to ®brillar collagen (11.6+1.0 vs 32.2+1.3%; P50.01) and a reduction in thrombus weight (1.45+0.33 vs 3.27+0.39 mg; P50.01). 3 Alcohol-free red wine showed an e ect similar to red wine. In contrast, neither ethyl alcohol (12%) nor white wine (12% alcohol) a ected these systems. 4 All these e ects were also observed after red wine i.v. injection (1 ml kg 71 of 1 : 4 dilution) 15 min before the experiments.5 The e ects of red wine were prevented by the NO inhibitor, N o nitro-L-arginine-methyl ester (L-NAME). L-arginine, not D-arginine, reversed the e ect of L-NAME on red wine infusion. 6 Red wine injection induced a 3 fold increase in total radical-trapping antioxidant parameter values of rat plasma with respect to controls, while white wine and alcohol did not show any e ect. 7 Our study provides evidence that red wine modulates primary haemostasis and prevents experimental thrombosis in rats, independently of its alcohol content, by a NO-mediated mechanism.

Grapes and Cardiovascular Disease

“…Demrow et al (63) used a coronary artery platelet aggregation model (Folts model) that mimics acute coronary syndromes to demonstrate platelet inhibition following oral administration of red wine to dogs. Similar effects were observed in monkeys (64) and these effects have been shown to depend on NO production (65).…”

Grape products and cardiovascular disease risk factors

“…Also, red wine or dealcoholised red wine supplementation to rats induced a marked prolongation of template bleeding time, a decrease in platelet adhesion to fibrillar collagen and a reduction in thrombus weight, while neither ethanol nor white wine affected these systems (50) .…”

Catechin intake and associated dietary and lifestyle factors in a representative sample of Dutch men and women

“…Proposed mechanisms for these potential human health promoting properties include inhibition of the metabolic activation of procarcinogens to DNA-reactive species, induction of enzyme systems involved in detoxi®cation, and protection against DNA damaging free radicals through their antioxidant activity (Rice-Evans et al, 1996;Middleton & Kandaswami, 1994). Catechins may help prevent low-density lipoprotein (LDL) from oxidative damage through their free radical quenching and metal chelating abilities (Wiseman et al, 1997;Rice-Evans et al, 1996), or play a role in the in¯ammatory and thrombotic processes involved in atherosclerosis (Middleton, 1998;Wollny et al, 1999).…”