Quantification of the acute effect of a low dose of red wine by nonlinear measures of RR and QT interval series in healthy subjects

Platiša, M.; Gal, Vera; Nestorovic, Zorica; Gojkovic-Bukarica, Ljiljana

doi:10.1016/j.compbiomed.2014.08.015

Cited by 2 publications

(3 citation statements)

References 30 publications

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“…In several prospective studies, the relationship between red wine consumption and BP is U- or J-shaped, suggesting a slight decrease in BP among those who consume one drink a day [85]. In healthy volunteers, the prolonged effect of wine was different from a control alcohol drink (13.5% alcohol) as wine decreased BP and reduced the complexity of the heart-interbeat interval and ventricular repolarization interval [86]. A randomized trial evaluated the effects of alcoholic and non-alcoholic red wine and gin consumption in 67 men with high cardiovascular risk and showed that dealcoholized red wine decreased systolic and diastolic BP, and these changes correlated with increases in plasma NO [87].…”

Section: Red Wine Polyphenols and Cardiometabolic Diseasesmentioning

confidence: 99%

The Fluid Aspect of the Mediterranean Diet in the Prevention and Management of Cardiovascular Disease and Diabetes: The Role of Polyphenol Content in Moderate Consumption of Wine and Olive Oil

et al. 2019

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A growing interest has emerged in the beneficial effects of plant-based diets for the prevention of cardiovascular disease, diabetes and obesity. The Mediterranean diet, one of the most widely evaluated dietary patterns in scientific literature, includes in its nutrients two fluid foods: olive oil, as the main source of fats, and a low-to-moderate consumption of wine, mainly red, particularly during meals. Current mechanisms underlying the beneficial effects of the Mediterranean diet include a reduction in inflammatory and oxidative stress markers, improvement in lipid profile, insulin sensitivity and endothelial function, as well as antithrombotic properties. Most of these effects are attributable to bioactive ingredients including polyphenols, mono- and poly-unsaturated fatty acids. Polyphenols are a heterogeneous group of phytochemicals containing phenol rings. The principal classes of red wine polyphenols include flavonols (quercetin and myricetin), flavanols (catechin and epicatechin), anthocyanin and stilbenes (resveratrol). Olive oil has at least 30 phenolic compounds. Among them, the main are simple phenols (tyrosol and hydroxytyrosol), secoroids and lignans. The present narrative review focuses on phenols, part of red wine and virgin olive oil, discussing the evidence of their effects on lipids, blood pressure, atheromatous plaque and glucose metabolism.

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Section: Red Wine Polyphenols and Cardiometabolic Diseasesmentioning

confidence: 99%

The Fluid Aspect of the Mediterranean Diet in the Prevention and Management of Cardiovascular Disease and Diabetes: The Role of Polyphenol Content in Moderate Consumption of Wine and Olive Oil

et al. 2019

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“…The relationship between alcohol and wine consumption and human health effects has been studied by many researchers [ 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 ].…”

Section: Alcohol and Wine Consumption And Their Impact On Human Hementioning

confidence: 99%

“…Their findings suggested that, in moderate doses, ethanol directly promotes new vessel growth in nonischemic myocardium. Platisa et al [ 41 ] have investigated the protective effect of a moderate consumption of red wine on the cardiovascular system. In separate experiments, volunteers drank 0.2 L of red wine and 0.2 L of a control alcohol drink (13.5% alcohol).…”

Section: Alcohol and Wine Consumption And Their Impact On Human Hementioning

confidence: 99%

Contribution of Red Wine Consumption to Human Health Protection

et al. 2018

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Wine consumption has been popular worldwide for many centuries. Based on in vitro and in vivo studies, a certain amount of everyday wine consumption may prevent various chronic diseases. This is due, in part, to the presence and amount of important antioxidants in red wine, and, therefore, research has focused on them. Wine polyphenols, especially resveratrol, anthocyanins, and catechins, are the most effective wine antioxidants. Resveratrol is active in the prevention of cardiovascular diseases by neutralizing free oxygen radicals and reactive nitrogenous radicals; it penetrates the blood-brain barrier and, thus, protects the brain and nerve cells. It also reduces platelet aggregation and so counteracts the formation of blood clots or thrombi. The main aim of this review is to summarize the current findings about the positive influence of wine consumption on human organ function, chronic diseases, and the reduction of damage to the cardiovascular system.

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Quantification of the acute effect of a low dose of red wine by nonlinear measures of RR and QT interval series in healthy subjects

Cited by 2 publications

References 30 publications

The Fluid Aspect of the Mediterranean Diet in the Prevention and Management of Cardiovascular Disease and Diabetes: The Role of Polyphenol Content in Moderate Consumption of Wine and Olive Oil

The Fluid Aspect of the Mediterranean Diet in the Prevention and Management of Cardiovascular Disease and Diabetes: The Role of Polyphenol Content in Moderate Consumption of Wine and Olive Oil

Contribution of Red Wine Consumption to Human Health Protection

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