Red-wine Beneficial Long-term Effect on Lipids but not on Antioxidant Characteristics in Plasma in a Study Comparing Three Types of Wine--Description of twoO-methylated Derivatives of Gallic Acid in Humans

Abstract

The purpose of this double clinical study was (1) to evaluate the effect of one single intake (300 ml) of red wine (RW) on the plasma antioxidant capacity (pAOC) and plasma phenolics over the 24-h time period following the intake, and (2) to compare the long-term effects of daily intakes (250 ml/d) of RW, white wine (WW) and Champagne (CH) on the plasma and LDL characteristics of healthy subjects. In the first part, blood samples were collected just before and after wine consumption. In the second part, subjects received the 3 types of wine successively, only at the mealtime, over 3-week periods separated by a 3-week wash out. Blood samples were drawn in fasting condition before and after each 3-week wine consumption period. The peak of pAOC was at 3-4 h following the single intake of RW, that of catechin was at 4 h (0.13 micromol/l) and that of gallic acid and caffeic acid was earlier (< or = 1.5 and 0.3 micromol/l, respectively). In plasma, the major form of gallic acid was 4-O-methylated, but a minor form (the 3-O-methyl derivative) appeared. In the long term study, no wine was able to change LDL oxidizability, but some other parameters were modified specifically: RW decreased pAOC (without changing TBARS and uric acid plasma levels), LDL lipids and total cholesterol (TC), and increased plasma apoA1, whereas CH increased plasma vitamin A. The beneficial effect of RW seems to mainly be explained by its action on lipid and lipoprotein constants, and not by its antioxidant one.

A thromboxane effect of a hydroxytyrosol-rich olive oil wastewater extract in patients with uncomplicated type I diabetes

“…We only found a transient and significant increase in plasma antioxidant protection 1 h after HT administration, not depending on its determinants albumin, uric acid and bilirubin, suggesting that this effect was due to HT intake. Moreover, this effect might be underestimated because it has been established that pAOC decreases just after a meal, due to the postprandial lipemiaassociated oxidative stress (Cartron et al, 2003). A similar (but not statistically significant) transient effect was shown in rats (Visioli & Galli, 2001).…”

“…b-Carotene was assayed by using the reagent kit for HPLC analysis from ChromSystems (München, Germany). The pAOC determination procedure has recently been described extensively (Cartron et al, 2003). Statistical analyses were performed by means of the Wilcoxon rank sum test by the StatView F4-5 software (Abacus Concepts, Berkeley, CA, USA).…”

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

“…However, the distribution of ox-LDL Ab in the unselected population and its relationship with red wine consumption are unknown. In vivo, in the study of Cartron et al (2003) the protective effect of red wine, white wine and French champagne appears to be due to lipid parameter modifications and not to plasma antioxidant characteristics, which showed significant modifications either after a single intake or after a long-term daily intake administration (3 weeks). In our study, in contrast with these results, a reduction in ox-LDL Ab and an increase in TAC were observed after only 4 weeks of daily red wine intake.…”

Bioavailability of Phenolic Antioxidants Associated with Dietary Fiber: Plasma Antioxidant Capacity After Acute and Long-Term Intake in Humans

“…An increase in plasma concentration of certain polyphenols after the intake of wine, including catechin, malvidin-3-glucoside, gallic acid, caffeic acid and several metabolites derived from them, has been described [21,[25][26][27]. Although, the aim of this work was to establish whether the intake of a dietary fiber rich in associated PA affected overall plasma antioxidant capacity, it would be necessary in further studies to elucidate the nature of the compounds responsible of the observed increase in this parameter.…”