Polyphenolics and fat absorption

Abstract

OBJECTIVES:To elucidate whether the acute consumption of red wine polyphenolic compounds regulates lipid and lipoprotein metabolism in dyslipidemic postmenopausal women. DESIGN: Eight dyslipidemic postmenopausal women each consumed a mixed meal accompanied by either water, dealcoholized red wine or alcoholic red wine on three separate visits, in a random order, 2 weeks apart. One fasting and six hourly postmeal blood samples were taken and analyzed for plasma apolipoprotein B48 (apoB48; specific marker of chylomicrons (CM) and their remnants (CMR)); total-, LDL-and HDL-cholesterol; triglycerides (TAG); insulin and glucose at each time point. RESULTS: There was a decrease in postprandial apoB48 levels after alcoholic and nonalcoholic red wine consumption compared to water. CONCLUSION: Red wine attenuates postprandial CM and CMR levels in plasma, possibly by delaying the absorption of dietary fat, as suggested by a decrease in plasma apoB48 levels. The reduction of postprandial lipoproteins in circulation after red wine consumption may partly explain the low cardiovascular mortality rates among the French.

Red Wine Polyphenolics Suppress the Secretion of ApoB48 from Human Intestinal CaCo-2 Cells

“…Given the marked improvement shown in these potentially atherogenic lipids over an extended period of time, similar reductions in other lipid and lipoprotein parameters, specifically chylomicrons, may occur. Acute alcoholic red wine consumption has been shown to decrease the number of apoB48 particles present in plasma after a meal, therefore demonstrating that red wine helps to regulate lipid and lipoprotein metabolism (29). This is consistent with our findings in CaCo-2 cells where particle number was also decreased as assessed by apoB levels.…”

Moderate red-wine consumption partially prevents body weight gain in rats fed a hyperlipidic diet☆

“…The ability of red-wine polyphenolics to interfere with fat absorption has been recently reported in humans [17]. It is possible therefore that there are differing metabolic responses to red-wine ingestion in individuals fed a regular diet and in those receiving a hyperlipidic one because of the supposed delay in fat absorption induced by red wine.…”

Grape products and cardiovascular disease risk factors

“…This was first observed by Tebib et al (71) in rats supplemented with low-and highmolecular-weight tannins (a class of polyphenols) from grapes and was later observed in other assays, for example, in rats supplemented with a grape seed extract (72) . Similarly, polyphenols would reduce the intestinal absorption of dietary fat, since it has been observed that both normal and dealcoholised red wine reduced the postprandial concentrations of chylomicrons (73) . Also, it has been observed that polyphenols, in this case from tea, with high molecular weight (such as tannins present in grapes) form complexes with bile, which causes disruption of micelles, leading to the precipitation of cholesterol in the intestinal lumen, which is a behaviour similar to that of water-soluble dietary fibre (74) .…”

“…Control treatment or red wine polyphenols (43) Forty-five rats 6 weeks Control treatment, diet rich in fructose, diet rich in fructose and red wine extract in water with 47·1 % total polyphenols, diet rich in fructose and ethanol 10 % or diet rich in fructose and red wine extract in ethanol with 47·1 % total polyphenols (all supplementations with 10 ml/kg weight per d) Ranaivo et al (2004) (44) (64) Eighty rats 10 weeks Water, ethanol 12·5 %, red wine with 12·5 % ethanol or dealcoholised red wine Pal et al (2004) (73) Twenty rats 5 weeks Control with cellulose or grape product rich in both dietary fibre and polyphenols with 4·7 % total polyphenols (50 mg/kg weight per d) Hayek et al (1997) (70) Forty apoE-deficient mice 6 weeks Ethanol 1·1 %, 0·5 ml red wine/ (93) Eighty rats 10 weeks Red wine, dealcoholised red wine, water, ethanol or ethanol 12·5 % Goñ i et al (2007) (95) 120 the studies was between 1 week and 6 months, with an average of 2 months. Table 3 summarises the selected in vivo studies performed on human subjects.…”