Daily Consumption Of Red Wine Research Articles

Cardiovascular risk and benefits from antioxidant dietary intervention with red wine in asymptomatic hypercholesterolemics

The role of red wine in cardiovascular risk prevention has been documented by several epidemiological studies in patients and normocholesterolemic healthy individuals. However, it is unclear whether hypercholesterolemic individuals free of cardiovascular disease would equally benefit from moderate red wine consumption to prevent atherosclerosis and the development of cardiovascular disease. Forty (40) healthy male and female volunteers were recruited, divided into 2 age-adjusted groups according to their total cholesterol levels; in asymptomatic hypercholesterolemics (AHC), and normocholesterolemics (NC). Total Antioxidant Capacity (TAC), Lipid profile, Vitamin E, and cardiovascular risk indexes (Low Density Lipoproteins (LDL)/High Density Lipoproteins (HDL) and Vitamin E/Total Cholesterol (TC) were evaluated in the blood serum of all subjects prior to and 1 month after once daily red wine consumption as well as prior to and after being given a placebo drink following a 1 month wash out period. TAC significantly increased after the intervention in all subjects in AHC and NC group with a mean difference (post-pre) 1.78mmol/l and 0.87mmol/l, respectively. Vitamin E significantly increased especially in AHC group (13.1% increase) compared to NC group (5.41%) after red wine consumption, with higher increase in the AHC group. There was marginal significant treatment effect (decrease) on fasting LDL/HDL ratio (p=0.05) and a statistically significant increase on Vitamin E/TC ratio relative to drinking placebo for NC (p<0.005) and AHC group (p<0.002). Asymptomatic hypercholesterolemic (AHC) individuals are more likely to develop cardiovascular disease as presented by high cholesterol levels in addition to the presence of low baseline serum α-tocopherol (vitamin E) concentrations, leading to atherosclerosis. AHC individuals following an early dietary intervention, seem likely to reduce the risk factors for cardiovascular disease by increasing circulating concentrations of TAC and α-tocopherol (vitamin E) so as vitamin E/TC ratio increases.

Effect of type of alcoholic beverages on carbohydrate-deficient transferrin, sialic acid, and liver enzymes.

There are only limited data obtained under well controlled conditions on the effects of moderate drinking on markers of alcohol use disorders. The aim of this study was to investigate the effects of moderate intake of different alcoholic beverages on these markers, including carbohydrate-deficient transferrin (CDT), sialic acid (SA), and the liver enzymes gamma-glutamyltransferase, aspartate aminotransferase, and alanine aminotransferase. Eleven apparently healthy, nonsmoking middle-aged men were included in a 12-week randomized, diet-controlled crossover trial according to a 4 x 4 Latin-square design. Changes in CDT, SA, gamma-glutamyltransferase, aspartate aminotransferase, and alanine aminotransferase were analyzed after 3 weeks of daily intake of four glasses (40 g of alcohol) of red wine, beer, spirits (Dutch gin), or water (control). After 3 weeks' daily consumption of red wine, a significant decrease of serum CDT concentration was observed compared with water consumption. There was no effect of any alcoholic beverage on the other outcome measures. Daily consumption of 40 g of alcohol from different types of alcoholic beverages with dinner did not affect SA or liver enzymes. Further investigations to explore the mechanisms for the red wine-induced decreases of CDT, including changes in iron metabolism, are clearly needed.

Resveratrol: un polifenol neuroprotector de la dieta mediterránea

Resveratrol is a polyphenol present in grapes, some nuts and dried fruits, and red wine. A number of beneficial properties have been attributed to this compound. Its potential neuroprotective effects are the subject of much research today. To review the effects of resveratrol, and more particularly those related to its capacity to offer protection against the neurodegeneration associated with several pathologies and traumatic injuries in the central nervous system. It has been suggested that the daily consumption of red wine, and therefore of resveratrol, could account for the so-called 'French paradox', according to which the population in the south of France, despite eating a diet that is relatively high in saturated fats, presents a low risk of heart disease. From this first evidence of the cardioprotective properties of resveratrol, its study has been extended and equally attractive biopharmacological effects have now been found in many different fields. Thus, neuroprotective effects have been found in models of neurodegeneration (Alzheimer's, Parkinson's or Huntington's disease, or diverse neuropathies), of ischaemia and of brain and spinal cord injury, but further clinical data are still needed in this regard. Although few studies have been conducted in humans, recent findings in experimental models of neurological pathology are encouraging and open up the doors to future clinical studies that will allow the therapeutic value of resveratrol to be determined.

Daily Red Wine Consumption Improves Vascular Function by a Soluble Guanylyl Cyclase-Dependent Pathway

Polyphenols in red wine are supposed to improve endothelial function. We investigated whether daily red wine consumption improves in-vivo vascular function by reducing endothelin-1 (ET-1). Additional pathways mediating this effect were studied using porcine coronary arteries (PCAs). Eighteen young healthy women drank red wine daily for 3 weeks. Vascular function was evaluated by determining forearm blood flow (FBF) responses to endothelium-dependent (acetylcholine (ACh)) and endothelium-independent (sodium nitroprusside (SNP)) vasodilators. PCAs were suspended in organ baths and exposed to the endothelium-dependent vasodilator bradykinin, the nitric oxide (NO) donor S-nitroso-N-acetyl-L,L-penicillamine (SNAP) and/or red wine extract (RWE). ACh-induced and SNP-induced FBF increases were equally enhanced after 3 weeks of red wine consumption, but an immediate enhancement (i.e., after drinking the first glass) was not observed. Vice versa, plasma ET-1 levels were not decreased after 3 weeks, but we observed an acute drop after drinking one glass of wine. RWE relaxed preconstricted PCAs in an endothelium-, NO-, and soluble guanylyl cyclase (sGC)/guanosine-3',5'-cyclic monophosphate (cGMP)-dependent manner. Short RWE exposure reduced the response to bradykinin and SNAP by inactivating sGC. This effect disappeared upon prolonged RWE exposure. The enhanced FBF response following 3 weeks of red wine consumption, but not after one glass, reflects a change in smooth muscle sensitivity. Alterations in sGC responsiveness/activity, rather than changes in ET-1, appear to underlie this phenomenon.

Red wine consumption improves in vitro migration of endothelial progenitor cells in young, healthy individuals

Endothelial progenitor cells (EPCs) contribute to the maintenance of vascular endothelial function. The moderate consumption of red wine provides cardiovascular protection. We investigated the underlying molecular mechanism of EPC migration in young, healthy individuals who drank red wine. Fourteen healthy volunteers consumed 250 mL red wine daily for 21 consecutive days. Vascular endothelial function, plasma stromal cell-derived factor 1alpha (SDF1alpha) concentrations, and the number, migration, and nitric oxide production of EPCs were determined before and after the daily consumption of red wine. EPCs were glucose stressed to study the effect of red wine on EPC migration, proliferation, and senescence and to study the expressions of CXC chemokine receptor 4 (CXCR4) and members of the Pi3K/Akt/eNOS (phosphatidylinositol 3-kinase/protein kinase B/endothelial nitric oxide synthase) signaling pathway by Western blotting. Daily red wine consumption for 21 consecutive days significantly enhanced vascular endothelial function. Although plasma SDF1alpha concentrations were unchanged, EPC count and migration were significantly increased after this 21-d consumption period. Red wine increased the migration, proliferation, CXCR4 expression, and activity of the Pi3K/Akt/eNOS signaling pathway and decreased the extent of apoptosis in glucose-stressed EPCs. The results of the present study indicate that red wine exerts its effect through the up-regulation of CXCR4 expression and activation of the SDF1alpha/CXCR4/Pi3K/Akt/eNOS signaling pathway, which results in increased EPC migration and proliferation and decreased extent of apoptosis. Our findings suggest that these effects could be linked to the mechanism of cardiovascular protection that is associated with the regular consumption of red wine.

DAILY RED WINE CONSUMPTION IMPROVES VASCULAR FUNCTION IN YOUNG HEALTHY WOMEN, PROPABLY BY AN ENDOTHELIUM-DEPENDENT NITRIC OXIDE-SOLUBLE GUANYLYL CYCLASE - MEDIATED PATHWAY: PP.6.236

Objective: Polyphenols in red wine are believed to improve endothelial function. We investigated whether daily consumption of red wine improves in vivo vascular function. After ingestion, red wine components are present for some time in the circulation. Therefore, we also studied whether incubation of porcine coronary arteries (PCAs) with red wine extract (RWE) improves vascular function in vitro. Methods: Eighteen young healthy women drank red wine daily for three weeks. Vascular function was evaluated as forearm blood flow (FBF). For the in vitro study, PCAs were suspended in organ baths in the absence or presence of the NOS inhibitor L-NAME and/or the soluble guanylyl cyclase (sGC) inhibitor ODQ. In a number of vessels, the endothelium was removed. Concentration-response curves to RWE were constructed following preconstriction with U46619. The effect of RWE incubation was studied by quantifying bradykinin- and S-nitroso-N-penicillamine (SNAP)- induced vasorelaxation following acute (0.5 hour and 2 hours) or chronic (16 hours) pre-incubation with RWE. Results: Acetylcholine-induced, endothelium-dependent and sodium nitroprusside-induced, endothelium-independent FBF increases were enhanced after three weeks of red wine consumption, but not acutely after one unit of red wine (corresponding with 10 g of alcohol). In vitro, RWE fully relaxed U46619-preconstricted PCAs. This effect was endothelium-dependent and strongly reduced by L-NAME and ODQ. Acute pre-incubation with RWE blocked bradykinin-induced relaxation, and this effect tended to disappear upon chronic pre-incubation. Similarly, acute, but not chronic, RWE pre-incubation diminished the SNAP-induced response. Conclusions: In vitro, RWE causes endothelium-dependent, NO- and sGC-mediated relaxations of coronary arteries. Pre-incubation with RWE reduces the bradykinin- and SNAP-induced relaxation, possibly via sGC inactivation induced by the high levels of NO generated by RWE. This effect disappears upon prolonged pre-incubation. These data are in line with our in vivo results, where the lack of an acute effect of red wine may be attributed to sGC inactivation, whereas the improved effect after prolonged wine exposure may reflect sGC upregulation and/or structural vascular alterations.

Sex-dependent alterations in erythrocyte trace element levels and antioxidant status after a month of moderate daily red wine consumption

We tested the hypothesis whether trace elements and antioxidant status change in a sex-dependent manner may contribute to sex-dependent hepatic effects of moderate daily wine consumption. Twenty-one healthy young men and women were enrolled to this study who consumed red wine 0.3 and 0.2 l per day, respectively, for a month. Blood was taken at baseline (BV) and at end of the study (EV). Red cell trace element levels, red cell and plasma antioxidant status and serum routine blood chemistry were assessed at baseline and at the end of the study. No sign of hepatotoxicity was detected. BV level of some trace elements (i.e. Zn, Pb) and Zn/Cu ratios were higher in women than in men. Ca, Mg, Pb, Sr and Zn levels and the Zn/Cu ratio had lower EV than BV in women. In men, Al, Ca, Li, Pb and Sr levels had lower EV than BV. The tested antioxidant parameters improved in both the sexes. Although no hepatotoxicity was observed, changes in trace element content were detected after 1 month of moderate red wine consumption. The most remarkable sex-specific alteration was the decrease of Zn levels and of the Zn/Cu ratio in women. Given the protective effect of Zn against liver damage, this finding suggests a possible contribution of decreased Zn levels to sex-dependent effects of red wine.

Cultural, socioeconomic and nutritional determinants of functional food consumption patterns

The aim of our research was to describe cultural, socioeconomic and nutritional determinants associated with functional food consumption. Cross-sectional design in 5000 military men. Using mailed questionnaires, the functional food consumption frequency was recorded. Margarines fortified with phytosterols or phytostanols were used on a daily basis by 26.3% of the responders. Only 4.7% took a daily portion of probiotics, whereas 14.0% consumed one or more portions of nuts a week. One man out of three consumed one cup of tea daily, whereas 10.2% consumed one glass of red wine daily. Three or more portions of fruit a day were consumed by 19.1%, and two or more portions of vegetables a day by 26.6%. Only 12.3% consumed a portion of fatty fish weekly. After adjustment for age, body mass index, physical activity, use of vitamin supplements, smoking, marital status, cultural background, educational and income level, the daily consumption of fortified margarines increased with age. The consumption of fermented dairy products increased with physical activity and with the use of vitamin supplements. The consumption of fortified margarines, nuts, tea and fatty fish was strongly influenced by cultural background, with higher consumptions for Flemish-speaking men compared with French-speaking persons. Daily consumption of red wine was higher in French-speaking men and in higher educated men. Finally, functional food consumption was associated with a healthy dietary pattern. Age, physical activity, level of education, use of vitamin supplements and cultural background are predictors of functional food consumption patterns.

Effects of a daily intake of one glass of red wine on biomarkers of antioxidant status, oxidative stress and inflammation in healthy adults

Summary Background & aims The objective of this study was to evaluate the effects of a daily intake of one glass red wine (150 mL, 15 g alcohol) on biomarkers of antioxidant status, oxidative stress and inflammation in men and women. Methods Healthy, non-smoking participants (n=94, men and women) were randomized to a red wine group or a control group. Participants in the red wine group consumed 150 mL red wine each day for 3 weeks. Eighty-eight participants completed the study, 31 men and 57 women. We analyzed effects on 33 different biomarkers in blood samples collected at baseline and after intervention. Results No significant effect of red wine consumption was observed in any of the biomarkers studied in men. Minor adverse effects were observed for the plasma antioxidant α-tocopherol, the oxidative stress marker gamma-glutamyl transferase and the anti-inflammatory modulator interleukin-1-receptor antagonist among women. All other biomarkers were unchanged also in women. Conclusions These results indicate that a low daily consumption of red wine does not affect biomarkers of antioxidant status, oxidative stress and inflammation in men. In women, minor adverse effects were observed in a few biomarkers, while most biomarkers were not affected.

Red Wine and Beer Elevate Blood Pressure in Normotensive Men

A positive relationship between alcohol consumption and blood pressure (BP) is well-established but the relative effect of specific alcoholic beverages is controversial. This study aimed to determine whether red wine may improve vascular function and have less of an impact on blood pressure because of its high content of antioxidant vasodilator polyphenolic compounds. Healthy normotensive men entered a 4-period crossover study comparing in random order 4 weeks of control-abstinence with similar periods of daily consumption of red wine (375 mL; 39 grams alcohol), de-alcoholized red wine (375 mL), or beer (1125 mL; 41 grams alcohol). Ambulatory systolic BP and diastolic BP and heart rate (HR) were measured together with vascular function as assessed by flow-mediated dilatation (FMD) and glyceryl trinitrate-mediated (GTNMD) dilatation of the brachial artery. The systolic and diastolic BP and HR were not different between control-abstinence and de-alcoholized red wine. However, compared with control-abstinence, both red wine and beer increased awake systolic BP (2.9 and 1.9 mm Hg, respectively; P<0.05) and asleep HR (5.0 and 4.4 bpm; P<0.05). There were no specific effects of red wine, de-alcoholized red wine, or beer on FMD or GTNMD. Daily consumption of approximately 40 grams alcohol as either red wine or beer for 4 weeks results in similar increases in systolic BP and HR. De-alcoholized red wine did not lower BP, and neither red wine nor de-alcoholized red wine influenced vascular function, suggesting that red wine polyphenolics do not have a significant role in mitigating the blood pressure-elevating effects of alcohol in men.

The influence of moderate red wine consumption on antioxidant status and indices of oxidative stress associated with CHD in healthy volunteers

The effects of moderate red wine consumption on the antioxidant status and indices of lipid peroxidation and oxidative stress associated with CHD were investigated. A randomised, controlled study was performed with twenty free-living healthy volunteers. Subjects in the red wine group consumed 375 ml red wine daily for 2 weeks. We measured the total concentration of phenolics and analysed the individual phenolics in the wine and plasma by HPLC with tandem MS. The antioxidant capacity of plasma was measured with electron spin resonance spectroscopy while homocysteine and fasting plasma lipids were also determined. The production of conjugated dienes and thiobarbituric acid-reactive substances (TBARS) were measured in Cu-oxidised LDL. Plasma total phenolic concentrations increased significantly after 2 weeks of daily red wine consumption (P< or =0.001) and trace levels of metabolites, mainly glucuronides and methyl glucuronides of (+)-catechin and (-)-epicatechin, were detected in the plasma of the red wine group. These flavan-3-ol metabolites were not detected in plasma from the control group. The maximum concentrations of conjugated dienes and TBARS in Cu-oxidised LDL were reduced (P< or =0.05) and HDL cholesterol concentrations increased (P< or =0.05) following red wine consumption. The findings from the present study provide some evidence for potential protective effects of moderate consumption of red wine in healthy volunteers.

Potential health benefits from the flavonoids in grape products on vascular disease.

In the dog, monkey, a nd human we have shown that 5 ml/kg of red wine or 5-10 ml/kg of purple grape juice but not orange or grapefruit juice inhibits platelet activity, and protects against epinephrine activation of platelets. Red wine and purple grape juice enhances platelet and endothelial production of nitric oxide (Fitzpatrick et al., 1993, Parker et al., 2000). This is thought to be one of the mechanisms whereby purple grape juice significantly improved endothelial function in 15 patients with coronary artery disease. The consumption of purple grape juice by the patients also offered increased protection against LDL cholesterol oxidation, even though all the patients were also taking another antioxidant vitamin E, 400 IU/day. The number of people and animals in these studies was small; however, each one acted as their own control as measurements were made in each before, and then after consumption of red wine or purple grape juice. Thus these studies are thought to be significant. We feel that the results of these studies are encouraging and justify further research on larger numbers of subjects. This suggests that the flavonoids in purple grape juice and red wine may inhibit the initiation of atherosclerosis by one or more of the mechanisms described above. It will take years to fully characterize the potential benefits of daily consumption of red wine or purple grape juice for maintaining a healthy heart. Based on the existing evidence of antiplatelet and antioxidant benefits and improved endothelial function from red wine and purple grape juice, it seems reasonable to suggest that moderate amounts of red wine or purple grape juice be included among the 5-7 daily servings of fruits and vegetables per day as recommended by the American Heart Association to help reduce the risk of developing cardiovascular disease.

The role of alcohol in the anti low density lipoprotein oxidation activity of red wine

Oxidation of low density lipoprotein cholesterol (LDL-c) is supposed to play a role in the generation of atherosclerotic lesions. Grape derived beverages supply a large number of nutritional antioxidants because of their high content of polyphenols. This might be one of the mechanisms behind the supposed beneficial effect of red wine. Wine also contains alcohol and its role in oxidation processes especially in vivo is unclear. In this study the effect of daily red wine consumption for 2 weeks on oxidizability status of LDL was investigated. The role of alcohol in LDL oxidation was further explored in in vitro experiments. After abstinence from alcoholic beverages, grape juices and tea for a week, seven healthy male volunteers consumed 375 ml of red wine (30 g alcohol) per day during 2 weeks. At the start and end of the drinking period blood samples were taken and the susceptibility of LDL-c to copper-induced oxidation was analyzed with the addition of distilled water (control) and dilutions of a 12% alcohol solution, white wine and red wine. Although red wine at concentrations achievable in vivo caused a significant prolongation of the lag-time of metal ion dependent LDL oxidation in vitro (85.9±23.0–114.1±30.8 min, P<0.001), a significant shortening of lag-time was found in vivo after the 2 weeks of wine consumption (56.3±13.0 min, P<0.001). A shorter lag-time compared to the control was found for both alcohol and white wine in vitro. The changed oxidizability status of LDL after 2 weeks of wine consumption made it more susceptible for the in vitro antioxidant effect of red wine. At low dilutions red grape juice extended lag-time as well, which was not influenced by the addition of alcohol. Red wine has a strong inhibitory effect on copper-induced oxidation of LDL in vitro, while red grape juice has a minor effect, an effect which should be attributed to the non alcohol components in the beverages. In vivo, however, this effect can be overshadowed by the prooxidant influence of alcohol. The balance between alcohol and polyphenols of a wine may be critical for its in vivo effect on LDL oxidation.