Red wine consumption does not affect oxidizability of low-density lipoproteins in volunteers

Abstract

Please be advised that this information was generated on 2018-05-11 and may be subject to change. ABSTRACTPhenolic compounds in red wine may protect low-density lipoprotein,s (LDL) against oxidative modification, thereby reducing the risk of cardiovascular morbidity. However, in vivo data are scarce. We gave 13 healthy volunteers 550 mL red wine and another 11 volunteers white wine for 4 wk in a random ized double-blind trial. Interference by alcoholic components of wine was eliminated by reducing the alcohol content to 3.5%. Red wine did not affect the susceptibility of LDL to C ir 1 -mediated oxidative modification [lag time before and after red wine drink ing: Cv ± SO) 61.8 ± 7.7 und 62.7 ± 11,8 min, respectively; lag time before and after white wine drinking: 64,5 ± 10.4 and 63.3 ± 10.8 min, respectively]. Concentrations of the antioxidants urate, vitamin C, and glutathione in plasma and of vitamin E and ubiquinol-10 in LDL were also unchanged after either red or white wine consumption. The results of this study do not show a beneficial effect of red wine consumption on LDL oxidation.

Supplementation with wine phenolic compounds increases the antioxidant capacity of plasma and vitamin E of low-density lipoprotein without changing the lipoprotein Cu2+-oxidizability: Possible explanation by phenolic location

“…Nevertheless, our results agree with those of Sharpe et al (1995). It is also worth noting that De Rijke et al (1996) reported no difference in LDL protecting effects of red wine as compared with white wine in the particular case of lower alcohol content (3.5%). In this respect, although we have no precise information about proanthocyanidins and anthocyanins of red wine used by these authors, it seems that the daily ingested amounts of`catechins' and¯avonols were similar to those of the present paper and, interestingly, that the amounts present in white wine were extremely low.…”

Grape products and cardiovascular disease risk factors

“…However, other similar studies reported no such effects (25,33) . It is interesting that in one of these studies (47) , the authors explained that the storage conditions of the tested product had not been the same as in a previous one where they had observed a decrease in LDL oxidation.…”

“…Also, grape polyphenols may have a reducing effect in cardiac fibrosis, a process occurring in cases of hypertension (17) Thirty-five healthy women 4 weeks Red wine with 13·5 % ethanol and 1·9 g total polyphenols/l or white wine with 13 % ethanol and 0·31 g total polyphenols/l Agewall et al (2000) (18) Twelve healthy subjects Acute intake Red wine with 1·9 g total polyphenols/l and 12·5 % ethanol or dealcoholised red wine with 1·1 g total polyphenols/l (250 ml in all groups) Cross-over design Naissides et al (2004) (19) Seventeen postmenopausal women Acute intake Dealcoholised red wine with 2·2 g total polyphenols/l, white wine with 2·2 g total polyphenols/l or water Cross-over design Williams et al (2004) (20) Fourteen men with stable IHD Acute intake Red wine with 13·5 % ethanol and 1·2 g total polyphenols/l, white wine with 13 % ethanol and 0·2 g total polyphenols/l or non-alcoholic drink without polyphenols Cross-over design Pignatelli et al (2006) (21) Twenty healthy subjects 3 weeks Red wine with 12·5 % ethanol and 1·2 g total polyphenols/l or white wine with 12·5 % ethanol and 0·18 g total polyphenols/l Castilla et al (2008) (24) Thirty-two haemodialysed patients 2 weeks Red grape concentrate (100 ml/d ¼ 600 mg total polyphenols/d), 800 IU (20 mg) vitamin E/d or both De Rijke et al (1996) (25) Twenty-four healthy subjects 2 weeks, then 4 weeks with different treatments (33) Nine hypercholesterolaemic and eight normocholesterolaemic subjects (45) Hypertensive men 8 weeks Grape juice with 2·1 g total polyphenols/l or placebo (11 ml/kg weight per d in all groups) Ward et al (2005) (46) Hypertensive subjects 6 weeks Vitamin C, polyphenols from red grape seeds (1 g/d), both or control Chou et al (2001) (47) Fifteen healthy subjects 1 week Extract from grape peel with 5 % total polyphenols (600 mg extract/d) Matsuo et al (2001) (51) Six men Acute intake Red wine, ethanol, polyphenols from red wine Cross-over design Freedman et al (2001) (52) Twenty healthy volunteers 2 weeks Purple grape juice (7 ml/kg weight per d) Boban et al (2006) (53) Nine men Acute intake Red wine, dealcoholised red wine, polyphenols from red wine, ethanol -water solution, water Cross-over design Whelan et al (2004) (10...…”

Moderate consumption of beer, red wine and spirits has counteracting effects on plasma antioxidants in middle-aged men

“…Nevertheless, only in one study diet was fully controlled (Kondo et al, 1994), some included smokers Sharpe et al, 1995;Suzukawa et al, 1994) or lacked information on smoking habits (Gorrinstein et al, 1997;Kondo et al, 1994;Maxwell et al, 1994;Whitehead et al, 1995). Most studies were restricted to wine consumption De Rijke et al, 1996;Fuhrman et al, 1995;Maxwell et al, 1994;Sharpe et al, 1995;Whitehead et al, 1995), some included spirits (Kondo et al, 1994;Nigdikar et al, 1998;Suzukawa et al, 1994) and two only focussed on beer consumption Gorrinstein et al, 1997). Three studies evaluated the acute antioxidant effects of wine consumption on antioxidant status Maxwell et al, 1994;Whitehead et al, 1995) which may have limited relevance in terms of chronic disease prevention.…”