PP.31.12] EFFECTS OF REGULAR CONSUMPTION OF RED WINE AND ALCOHOL-FREE RED WINE ON SYSTEMIC HAEMODYNAMICS, LIPID PROFILE AND OXIDATIVE STRESS IN SPONTANEOUSLY HYPERTENSIVE RATS

Abstract

Objective: Numerous studies have shown that moderate wine consumption is associated with decreased incidence of cardiovascular disease, including hypertension. Other studies have observed that moderate alcohol consumption lowers the risk of cardiovascular events. The aim of the present study was to compare the effects of regular red wine (RW) and alcohol-free red wine (AFRW) consumption (1 ml/day) on systemic haemodynamics, lipid profile and oxidative stress in adult male spontaneously hypertensive rats (SHR). Design and method: Control SHRC group (n = 8), received tap water, SHR+RW (n = 8) received red wine (Prokupac wine, Cellar Braca Rajkovic, Serbia) and SHR+AFRW (n = 8) received alcohol-free red wine by gavage throughout the 4-week experimental period. Systolic (SBP), diastolic (DBP), mean blood pressure (MBP), heart rate (HR), cardiac index (CI) and total vascular resistance (TVR) were measured in anesthetized rats. Blood samples were collected for total cholesterol, triglycerides, high-density lipoproteins (HDL) cholesterol, low-density lipoproteins (LDL) cholesterol, bilirubin, uric acid and plasma TBARS (p-thiobarbituric acid reactive substances). Results: SBP was found to be lower in SHR+AFRW and SHR+RW groups compared to control. Chronic consumption of AFRW resulted in a significant decrease of DBP and MAP (p < 0.05), while chronic RW application significantly reduced only the DBP. None of the two types of wine had significant effect on HR, CI and TVR of SHRs. The lipid profile was significantly changed in SHR after RW but not after AFRW consumption. RW raise the level of total cholesterol (p < 0.05) relative to control, and the triglycerides were increased compared to the control as well as the AFRW group (p < 0.001). Although, HDL was slightly higher and LDL cholesterol was mildly to moderately lower in both wine groups compared to control. AFRW doubles the production of endogenous antioxidant bilirubin in the SHRs, while RW cause a significant increase of plasma uric acid (p < 0.05) compared to control. Both, RW and AFRW, significantly reduced p-TBARS. Conclusions: Chronic intake of AFRW has a better effect on blood pressure and lipid proifile of SHR than consumption of RW. Both, RW and AFRW, can increased antioxidant capacity and reduce susceptibility of SHR plasma to lipid peroxidation.