Red wine prevents the postprandial increase in plasma cholesterol oxidation products: a pilot study

Abstract

Moderate wine consumption has been shown to lower cardiovascular risk. One of the mechanisms could involve the control of postprandial hyperlipaemia, a well-defined risk factor for atherosclerosis, reasonably by reducing the absorption of lipid oxidised species from the meal. The objective of the present study was to investigate whether wine consumption with the meal is able to reduce the postprandial increase in plasma lipid hydroperoxides and cholesterol oxidation products, in human subjects. In two different study sessions, twelve healthy volunteers consumed the same test meal rich in oxidised and oxidisable lipids (a double cheeseburger), with 300 ml of water (control) or with 300 ml of red wine (wine). The postprandial plasma concentration of cholesterol oxidation products was measured by GC -MS. The control meal induced a significant increase in the plasma concentration of lipid hydroperoxides and of two cholesterol oxidation products, 7-b-hydroxycholesterol and 7-ketocholesterol. The postprandial increase in lipid hydroperoxides and cholesterol oxidation products was fully prevented by wine when consumed with the meal. In conclusion, the present study provides evidence that consumption of wine with the meal could prevent the postprandial increase in plasma cholesterol oxidation products.

The Case for Anthocyanin Consumption to Promote Human Health: A Review

“…The consumption of 300 mL of anthocyanin‐containing red wine has also been shown to increase serum antioxidant capacity by 18% after 1 h and by 11% after 2 h (Whitehead and others ), while the consumption of 300 mL of an anthocyanin‐rich red wine (304 μmol anthocyanins) with a meal has been shown to prevent the postprandial increase in plasma lipid hydroperoxides and oxycholesterols, thus protecting the organism from their potential proatherogenic effect (Natella and others ).…”

Consumption of anthocyanin-rich Queen Garnet plum juice reduces platelet activation related thrombogenesis in healthy volunteers

“…Anthocyanins are a main polyphenol subclass and are some of the most abundant polyphenols in fruits and vegetables with an estimated mean intake in Europe of 65 mg/day (Zamora-Ros et al, 2011). Studies suggesting an ability of anthocyanin-rich foods to attenuate thrombosis include: purple and red grape juice supplements inhibiting platelet aggregation in healthy subjects as well as reducing oxidised LDL and activity of NADPH oxidase in dialysis patients (Castilla et al, 2008;Freedman et al, 2001), red wine preventing the typical postprandial increase in lipid hydroperoxides and cholesterol oxidation products when consumed together with the meal (Natella et al, 2011), and anthocyanins, along with colonic polyphenol metabolites, exhibiting in vitro inhibitory properties of platelet activation and aggregation (Rechner & Kroner, 2005).…”

Ethylchloroformate Derivatization for GC–MS Analysis of Resveratrol Isomers in Red Wine

“…Red wine has been consumed by humans for hundreds of years and its beneficial effects on human health are well described [ 23 , 24 ]. The antioxidant activity of red wine is due to the synergy of cis - and trans -RSV with other molecules such as catechins, anthocyanins, polyphenols, and flavanols, which are particularly abundant in this specific oenological matrix [ 25 ].…”