Abstract
ABSTRACTBackground: The health benefits associated with moderate wine consumption, as with ethanol and phenolic compounds, include different mechanisms still little understandable. Aim: Evaluate glycemic and weight variations, and the deposit of triglycerides, cholesterol and liver glycogen with red wine consumption. Methods: 60 ApoE knockout mice were divided into three groups of 20: Wine Group (WG), Ethanol Group (EG) and Water Group (WAG). They received daily: WG 50 ml of wine and 50 ml water; EG 6 ml ethanol and WAG 94 ml of water. All groups were followed for four months. The food intake was monitored daily, in the period from eight to ten hours and held every five days. The measurement of water intake was also made every five days. The weighing of the animals took place every ten days. Results: The WG had higher weight increase as compared to the other groups. The concentration of hepatic triglyceride was higher in WG (57%) and the EG group was lower (31.6%, p<0.01) than the control. The concentration of cholesterol was lower in the WG (23.6%), as well as EG (24.5%, p<0.05). The concentration of glycogen was higher in WG (16%) and fasting blood glucose was higher in EG compared to the other groups but not both demonstrated a statistically significant difference. Conclusion: The WG increased triglyceride and WAG decreased cholesterol. The triglyceride may be increased due to the high caloric value of wine or some unknown property that led to significant increase in subcutaneous andretroperitoneal fat in mice.
Highlights
The first reports of wine consumption either as drink or medicinal purposes date back 7,000 years B.C
The term meaning an apparent incompatibility between the wasteful consumption of lipids in the diet with the low incidence of cardiovascular diseases which can be attributed to the regular consumption of red wine that has phenolic compounds in its composition - in particular flavonoids, which inhibit the reaction of LDL oxidation[7,10]
The animals were divided into three groups: Wine Group (WG), Ethanol Group (EG) and Water Group (WaG) being 20 ApoE knockout mice in each
Summary
The first reports of wine consumption either as drink or medicinal purposes date back 7,000 years B.C. Hippocrates (around 400 B.C.) used and recommended wine as disinfectant, a drug associated with other drugs and as part of a healthy diet[27]. Alcoholism has been considered disease and the harms and benefits of its consumption began to be studied. The term meaning an apparent incompatibility between the wasteful consumption of lipids in the diet with the low incidence of cardiovascular diseases which can be attributed to the regular consumption of red wine that has phenolic compounds in its composition - in particular flavonoids -, which inhibit the reaction of LDL oxidation[7,10]. Several studies were held evaluating the benefit of alcoholic beverages, with emphasis on wine consumption or different alcoholic beverages (wine, beer and distillates) and ABCD Arq Bras Cir Dig 2016;29(3):[146-150]
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