The effect of acute red wine polyphenol consumption on postprandial lipaemia in postmenopausal women

Naissides, Mary; Mamo, John; James, Anthony P.; Pal, Sebely

doi:10.1016/j.atherosclerosis.2004.07.025

Cited by 49 publications

(38 citation statements)

References 31 publications

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“…There is no information in the literature about the eff ect of treatment with wine lees as a functional food on serum lipid levels. However, similar reduction of hypocholesterolaemic and hypotriglyceridaemic eff ects has been reported for polyphenol-rich wine and other foods and beverages in similar in vivo experiments (47)(48)(49)(50)(51). The results presented here can be explained by the proposed mechanisms from similar studies that polyphenols from wine or other plant sources alter the lipoprotein metabolism by mechanisms of delayed lymphoid transport, infl uencing apolipoprotein B concentrations, packaging and secretion of very low-density lipoprotein particles from the liver or expression of LDL receptors (49)(50)(51).…”

Section: Resultssupporting

confidence: 82%

Wine Lees Polyphenols as a Novel Functional Bioactive Compound in the Protection against Oxidative Stress and Hyperlipidemia

Landeka

Jurčević

Dora

et al. 2017

Food Technol. Biotechnol.

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Wine lees are the residual precipitate formed during wine fermentation, storage, fi ltration or centrifugation (1). The (poly)phenolic compounds in lees determine the colour, intensity and organoleptic properties of wine. Through biochemical processes in lees, enzymatic activitiy induces the transformation of phenols to high value--added polyphenolic compounds with in vivo physiological activity, such as gallic acid or ellagic acid, catechin, caff eic acid, resveratrol and others (2)(3)(4)(5) SummaryThe study examines the potential of wine industry by-product, the lees, as a rich mixture of natural polyphenols, and its physiological potential to reduce postprandial metabolic and oxidative stress caused by a cholesterol-rich diet in in vivo model. Chemical analysis of wine lees showed that their total solid content was 94.2 %. Wine lees contained total phenols, total nonfl avonoids and total fl avonoids expressed in mg of gallic acid equivalents per 100 g of dry mass: 2316.6±37.9, 1332.5±51.1 and 984.1±28.2, respectively. The content of total anthocyanins expressed in mg of cyanidin-3-glucoside equivalents per 100 g of dry mass was 383.1±21.6. Antioxidant capacity of wine lees determined by the DPPH and FRAP methods and expressed in mM of Trolox equivalents per 100 g was 259.8±1.8 and 45.7±1.05, respectively. The experiment lasted 60 days using C57BL/6 mice divided in four groups: group 1 was fed normal diet and used as control, group 2 was fed normal diet with added wine lees, group 3 was fed high-cholesterol diet (HCD), i.e. normal diet with the addition of sunfl ower oil, and group 4 was fed HCD with wine lees. HCD increased serum total cholesterol (TC) by 2.3-fold, triacylglycerol (TAG) by 1.5-fold, low-density lipoprotein (LDL) by 3.5-fold and liver malondialdehyde (MDA) by 50 %, and reduced liver superoxide dismutase (SOD) by 50 %, catalase (CAT) by 30 % and glutathione (GSH) by 17.5 % compared to control. Conversely, treatment with HCD and wine lees reduced TC and LDL up to 1.4 times more than with HCD only, with depletion of lipid peroxidation (MDA) and restoration of SOD and CAT activities in liver, approximating values of the control. HDL levels were unaff ected in any group. Serum transaminase activity showed no hepatotoxic properties in the treatment with lees alone. In the proposed model, wine lees as a rich polyphenol source could be a basis for functional food products without alcohol.

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Section: Resultssupporting

confidence: 82%

Wine Lees Polyphenols as a Novel Functional Bioactive Compound in the Protection against Oxidative Stress and Hyperlipidemia

Landeka

Jurčević

Dora

et al. 2017

Food Technol. Biotechnol.

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“…One dose (-) Red wine after 6 hr exacerbated the postprandial lipid and insulin response (postmenopausal women) Naissides et al 2004 (-) Wine (with food) raised plasma triglyceride levels without significantly changing cholesterol levels Van Tol et al 1995 (-) Red wine (but not vodka) with a high fat meal after 3-9 hr increased certain serum lipids, particularly very low-density lipoprotein (VLDL) Blanco-Colio et al 2000…”

Section: Dose/effect a Finding Referencementioning

confidence: 99%

Wine and Health: A Review

Guilford

Pezzuto

2011

Am. J. Enol. Vitic.

166

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Abstract:As indicated by epidemiological studies, regular and moderate wine consumption, particularly red wine, has been associated with health benefits. Clinical studies and work performed with animal models indicate that wine may protect against cardiovascular disease, atherosclerosis, hypertension, certain types of cancer, type 2 diabetes, neurological disorders, and metabolic syndrome. The mechanism of action has been attributed to antioxidant, lipid regulating, and anti-inflammatory effects. A variety of wine constituents have been studied in various disease models. Both the alcoholic and polyphenolic components of wine are believed to contribute to these beneficial effects. As wine is a complex mixture, it is likely that a multitude of chemical constituents, as well as their metabolites, work synergistically to impact human health. In sum, although wine drinking may be contraindicated in certain individuals, in healthy people, regular consumption of moderate amounts of wine may protect against certain chronic health conditions.

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“…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...…”

Section: Effects On Blood Pressure: Endothelial Functionmentioning

confidence: 99%

Grape products and cardiovascular disease risk factors

Pérez‐Jiménez

Saura‐Calixto

2008

Nutr. Res. Rev.

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Many in vivo trials have evaluated the effects of grape products on different CVD risk factors. Most published studies have dealt with some specific aspects of mechanisms of grape flavonoid action or have focused only on one product, such as wine. The aim of the present paper is to review trials dealing with grape products and CVD published during the last 13 years (seventyfive trials). Polyphenols, alcohol and dietary fibre are the main constituents of the tested products. In animal and human studies, grape products have been shown to produce hypotensive, hypolipidaemic and anti-atherosclerotic effects, and also to improve antioxidant status as measured in terms of plasma antioxidant capacity, oxidation biomarkers, antioxidant compounds or antioxidant enzymes. Differences in the design of the studies and in the composition of the tested products (not always provided) could explain the different results of these studies.

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The effect of acute red wine polyphenol consumption on postprandial lipaemia in postmenopausal women

Cited by 49 publications

References 31 publications

Wine Lees Polyphenols as a Novel Functional Bioactive Compound in the Protection against Oxidative Stress and Hyperlipidemia

Wine Lees Polyphenols as a Novel Functional Bioactive Compound in the Protection against Oxidative Stress and Hyperlipidemia

Wine and Health: A Review

Grape products and cardiovascular disease risk factors

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