Red wine and red wine polyphenolic compounds but not alcohol inhibit ADP-induced platelet aggregation

Lange, Dylan W. de; Golden, P.H. Van; Scholman, W.L.G.; Kraaijenhagen, Rob J.; Akkerman, J. W. N.; Wiel, A. van de

doi:10.1016/s0953-6205(03)90002-1

Cited by 36 publications

(27 citation statements)

References 30 publications

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“…It should also be noted that significant differences in platelet aggregation are reported between red and white wine, with a smaller platelet aggregation to collagen in subjects drinking red wine, probably because of the different polyphenol content in the two types of wine (Pignatelli et al, 2002). This result is confirmed by De Lange et al (2003) who analysed the direct effect of alcohol, red wine and red wine polyphenolic extract on ADP-induced platelet aggregation. Only red wine polyphenolic extract has an inhibitory effect on platelet aggregation, while alcohol itself does not have a direct inhibitory effect within a range of up to 0.24%.…”

Section: Discussionmentioning

confidence: 75%

Effects of moderate Sicilian red wine consumption on inflammatory biomarkers of atherosclerosis

et al. 2005

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Objective: The aim of the study is to evaluate the effect of moderate Sicilian red wine consumption on cardiovascular risk factors and, in particular, on some inflammatory biomarkers. Methods: A total of 48 subjects of both sexes who were nondrinkers or rare drinkers of moderate red wine were selected and randomly subdivided into two groups assigned to receive with a crossover design a Sicilian red wine (Nero d'Avola or Etna Torrepalino) during meals: Group A (n ¼ 24), in whom the diet was supplemented for 4 weeks with 250 ml/day of red wine, followed by 4 weeks when they returned to their usual wine intake; and Group B (n ¼ 24), in whom the usual wine intake was maintained for 4 weeks, followed by 4 weeks when the diet was supplemented with 250 ml/day of red wine. The following were values measured in all tests: blood glucose, total and HDL-cholesterol and triglycerides, LDL-cholesterol, LDL/HDL ratio, apolipoproteins A1 and B, Lp(a), plasma C-reactive protein, TGFb1, D-Dimer, Factor VII , PAI Ag, t-PA Ag, fibrinogen, oxidized LDL Ab, total plasma antioxidant capacity. Results: At the end of the red wine intake period, LDL/HDL, fibrinogen, factor VII, plasma C-reactive protein and oxidized LDL Ab were significantly decreased, while HDL-C, Apo A1,TGFb1, t-PA, PAI and total plasma antioxidant capacity were significantly increased. Conclusions: Our results show a positive effect of two Sicilian red wines on many risk factors and on some inflammatory biomarkers, suggesting that a moderate consumption of red wine in the adult population is a positive component of the Mediterranean diet.

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Section: Discussionmentioning

confidence: 75%

Effects of moderate Sicilian red wine consumption on inflammatory biomarkers of atherosclerosis

et al. 2005

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“…There is in vitro evidence that wine-derived phenolic compounds independently and additively reduce platelet aggregation [237][238][239][240], but the different flavonoid classes may exhibit different effects, particularly on arachidonic acid metabolism [241]. Specifically, wine-derived phenolic compounds have been observed to down-regulate cellular adhesion processes, which are responsible for the recruitment and activation of platelets and their aggregation at the site of vascular damage, hence reducing platelet aggregation [242].…”

Section: Haemostasismentioning

confidence: 99%

The relationships between alcohol, wine and cardiovascular diseases –A review

Stockley¹

2016

NUA

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Abstract.The relationship between alcohol consumption and the risk of cardiovascular disease has now been studied for over fifty years, and confirmed in multiples case-controlled and cohort studies, and subsequent meta-analyses of these studies. Sound experimental and clinical studies of plausible biological mechanisms support that there is a causal relationship between alcoholic beverages and cardiovascular disease. While beer, wine and spirits all contain alcohol, they are not necessarily equal in their effects on cardiovascular health, such as the incidence and mortality of coronary heart disease, stroke and all-cause mortality. Hence this review evaluates the available evidence, and details the biological mechanisms and attributes a percentage reduction in harm where possible.

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“…In addition to beverage type (e.g., red wine, beer, spirit), its constituents (e.g., flavanoids, polyphenols) may affect platelet aggregation. In subjects with moderate wine drinking, it was shown that wine polyphenols inhibited ADP-induced platelet aggregation whereas alcohol had no inhibitory effect (De Lange et al 2003).…”

Section: Collecting the Blood And Preparing The Plateletsmentioning

confidence: 99%

Chronic Heavy Ethanol Consumption Is Associated with Decreased Platelet Aggregation in Rats

Baysan

Kaptan

Erınç

et al. 2005

Tohoku J. Exp. Med.

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Red wine and red wine polyphenolic compounds but not alcohol inhibit ADP-induced platelet aggregation

Cited by 36 publications

References 30 publications

Effects of moderate Sicilian red wine consumption on inflammatory biomarkers of atherosclerosis

Effects of moderate Sicilian red wine consumption on inflammatory biomarkers of atherosclerosis

The relationships between alcohol, wine and cardiovascular diseases –A review

Chronic Heavy Ethanol Consumption Is Associated with Decreased Platelet Aggregation in Rats

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