The effect of chronic consumption of red wine polyphenols on vascular function in postmenopausal women

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

doi:10.1038/sj.ejcn.1602377

Cited by 35 publications

(27 citation statements)

References 35 publications

(38 reference statements)

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“…Such benefits were not observed when more than five glasses of wine were consumed at once (binge drinking), a level at which alcohol may become toxic (Hijmering et al 2007). Another study found dealcoholized red wine to be more effective than regular red wine (Agewall et al 2000), but there are data that contradict these results (Boban et al 2006, Naissides et al 2006b). …”

Section: Dose/effect a Finding Referencementioning

confidence: 63%

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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Section: Dose/effect a Finding Referencementioning

confidence: 63%

Wine and Health: A Review

Guilford

Pezzuto

2011

Am. J. Enol. Vitic.

166

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“…Indeed, some promising preliminary data suggest that lifetime fruit and vegetable consumption [Aatola et al 2010] but also dietary intervention with polyphenols-rich sources [Dohadwala et al 2011;Grassi et al 2009;Naissides et al 2006;Pase et al 2011;Vlachopoulos et al 2005] may provide an effective means of reducing arterial stiffness. However, long-term standardized studies dedicated to examine the role of polyphenols in the management of arterial stiffness, assessed by the noninvasive measure of pulse wave velocity (PWV), are highly recommended [Laurent et al 2006].…”

Section: Resultsmentioning

confidence: 99%

Evidence for a protective effect of polyphenols-containing foods on cardiovascular health: an update for clinicians

Habauzit¹,

Morand²

2011

Therapeutic Advances in Chronic Disease

236

157

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Growing evidence suggests that polyphenols could be serious candidates to explain the protective effects of plant-derived foods and beverages. Based on current studies, a general consensus has been achieved to sustain the hypothesis that the specific intake of foods and beverages containing relatively high concentrations of flavonoids may play a meaningful role in reducing cardiovascular disease (CVD) risk through an improvement in vascular function and a modulation of inflammation. This review aims at providing an update on the effects of the consumption of polyphenols-rich foods on intermediate clinical markers of CVD in humans, namely cholesterolemia, blood pressure, endothelial function and platelet function. To date, on the basis of clinical studies, the demonstration is particularly convincing for flavonoids from cocoa-derived products and to a lesser extent for those of tea. While additional studies in this area are clearly needed, incorporating plant foods that are rich in flavanols in the diet of healthy individuals could help to reduce CVD risk. For flavonoids from fruits such as berries, pomegranate, grapes or citrus fruits and those from beverages such as red wine or coffee, the evidence is so far inconclusive. This is primarily due to the limited number and the weakness of experimental designs of the studies performed with these dietary sources. Future long-term well-designed investigations with polyphenols-rich foods but also with isolated phenolic compounds would provide valuable information to establish public health recommendations on polyphenols, taking into account both the nature of the compounds and the optimal dose, for cardiovascular health protection. Therapeutic Advances in Chronic Disease 3 (2) 88 http://taj.sagepub.com mediators. The early phase of atherosclerosis is characterized by the accumulation of cholesterol deposits in macrophages in the intima of the arteries. These foam cells can aggregate to form fatty streaks that progressively mature into a fibrous plaque which is a hallmark of established atherosclerosis. Fibrous plaque is covered by a connective tissue cap with embedded smooth muscle cells. If the plaque continues to grow, it gradually restricts the blood flow causing ischaemia. The clinically important complications of atheroma usually involve rupture of the fibrous cap, causing exposure of highly thrombogenic collagen and resulting intraluminal thrombus. Activated platelets trigger vasoconstriction and further propagation of the thrombus, which may result in total cease in blood flow, and subsequent clinical event. KeywordsEvidence from epidemiological studies indicates a positive association between reduction in the incidence of CVD and consumption of plant-based foods such as fruit and vegetables, nuts, whole grains, plant-derived beverages [Dauchet et al. 2005;Hu and Willett, 2002]. In 2009, Dauchet and collaborators offered a review on the evidence for a relationship between fruit and vegetable consumption and the occurrence of CVD events [Dauchet et a...

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“…No significant correlation, however, was observed for other flavonoids [77]. De-alcoholised red wine, but not normal red wine, was able to reduce arterial stiffness in hypercholesterolemic post-menopausal women [78]. This indicates that PPs are beneficial to this condition, but the benefit is negated by alcohol.…”

Section: Human Trials Demonstrating Benefits Of Dietary Polyphenolicsmentioning

confidence: 94%

Polyphenolic phytochemicals – just antioxidants or much more?

Stevenson

Hurst

2007

Cell. Mol. Life Sci.

489

323

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Polyphenolic phytochemicals are ubiquitous in plants, in which they function in various protective roles. A 'recommended' human diet contains significant quantities of polyphenolics, as they have long been assumed to be 'antioxidants' that scavenge excessive, damaging, free radicals arising from normal metabolic processes. There is recent evidence that polyphenolics also have 'indirect' antioxidant effects through induction of endogenous protective enzymes. There is also increasing evidence for many potential benefits through polyphenolic-mediated regulation of cellular processes such as inflammation. Inductive or signalling effects may occur at concentrations much lower than required for effective radical scavenging. Over the last 2-3 years, there have been many exciting new developments in the elucidation of the in vivo mechanisms of the health benefits of polyphenolics. We summarise the current knowledge of the intake, bio-availability and metabolism of polyphenolics, their antioxidant effects, regulatory effects on signalling pathways, neuro-protective effects and regulatory effects on energy metabolism and gut health.

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The effect of chronic consumption of red wine polyphenols on vascular function in postmenopausal women

Cited by 35 publications

References 35 publications

Wine and Health: A Review

Wine and Health: A Review

Evidence for a protective effect of polyphenols-containing foods on cardiovascular health: an update for clinicians

Polyphenolic phytochemicals – just antioxidants or much more?

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