Dose Of Red Wine Research Articles

Comparing the Effect of Grape Fermentative Product and Fresh Red Grape Juice on Antioxidant Biomarkers of Liver Mitochondria Isolated From Rats in Vitro

Background: Mitochondria are a source of reactive oxygen species (ROS), and several natural compounds are used as antioxidant agents. This study aimed to investigate and compare the effects of fresh grape juice red wine on oxidative stress biomarkers in rat liver mitochondria. Materials and Methods: In this regard, mitochondria were isolated from the liver of 27 male Wistar rats (220-250 g). The isolated mitochondria were cultured in different doses of red wine and fresh red grape juice for 24, 48, and 72 h. After treatment, total antioxidant capacity, lipid peroxidation, total thiol groups, and catalase activity were determined in the isolated mitochondria of the rat liver. Results: The results confirmed the oxidant/antioxidant effects of red wine and fresh red grape juice at different times. Conclusion: According to the results, the fresh red grape juice showed higher antioxidant properties than red wine in the liver mitochondrial samples.

Effects of consuming different doses of red wine on male blood pressure

Introduction: Moderate consumption of red wine (RW) has been associated with a decrease in cardiovascular risk due to its phenolic composition. Purpose: Assessing the effects of consuming different doses of RW on the blood pressure (BP) of men during 24 hours after its ingestion. Methods : 10 normotensive male subjects (25.1±3.6 years) consumed three different doses of RW (250ml, 200ml and 150ml) randomly for three weeks; one dose was ingested per week. The BP was measured by using the Ambulatory BP Monitoring every 15 minutes during waking, and every 30 minutes during the sleep period for 24 hours. Results : There was a reduction in mean values of Systolic Blood Pressure (SBP) from six to nine hours of waking period, and the Diastolic Blood Pressure (DBP) from nine to 12 hours of sleep compared with BP at rest. Conclusions : The moderate RW consumption significantly reduced SBP and DBP in men, with a 150ml dose sufficient to reduce and maintain better BP levels.

The effect of red wine consumption on hormonal reproductive parameters and total antioxidant status in young adult male rats.

Very little is known about the effects of red wine consumption on male reproductive functions. Here we report the effect of regular drinking of different types of red wine on hormonal reproductive parameters and total antioxidant status in young adult male rats. Dry red wine (D-RW) exerted higher antioxidant activity and was characterized by higher concentration of phenolic compounds compared to semi-dry (SD-RW), sweet (S-RW) and semi-sweet (SS-RW) wines. No differences in total antioxidant status of rat plasma after six weeks of drinking of the wines were detected. Increased plasma follicle-stimulating hormone levels in S-RW versus control and D-RW (5.26 vs. 3.06 and 3.21 ng mL(-1)) groups were found. The plasma testosterone concentration was lower in D-RW compared to control, SD-RW, S-RW and SS-RW groups (0.25 vs. 1.12, 1.09, 1.54 and 1.25 ng mL(-1)). Higher plasma 17β-estradiol level in S-RW versus SD-RW and SS-RW (10.94 vs. 7.18 and 6.72 pg mL(-1)) group was stated. The prolactin level was higher in plasma of S-RW versus D-RW and SS-RW (17.35 vs. 9.74 and 8.59 ng mL(-1)) rats. The effects of red wine drinking on the hormonal regulation of the male reproductive system depend on the type and the dose of red wine. Chemical compounds naturally occurring in red wines (i.e. phenolics) may modulate the effects of ethyl alcohol, but also directly affect the male reproduction.

Consuming a small-moderate dose of red wine alone can alter the glucose–insulin relationship

The aim in the present study was to assess the effect of small-moderate red wine ingestion on the level of serum insulin and plasma glucose when nutritional status is varied. Twenty nondiabetic males (19-22 years) participated in the study. In the fasting trial, all participants underwent a 6 h fast prior to consuming 4 standard units of red wine (40 g alcohol) or the equivalent amount of placebo as dealcoholized wine (containing <0.5% alcohol, 0% resveratrol) over a 135 min period. Alternatively, in the feeding trial, participants consumed food for 45 min prior to ingesting 4 standard units of red wine (40 g alcohol) or placebo over 135 min. Serum insulin and plasma glucose were assessed at regular 45 min intervals during all trials. The results showed a significant decrease in the level of serum insulin and no significant change in plasma glucose concentration in the fasting trial. Alternatively, a significant alcohol-induced decrease in plasma glucose and no change in serum insulin occurred when red wine alone was consumed after food. It was concluded that red wine can alter the glucose-insulin relationship and ingesting red wine alone (without food) should not be encouraged in nondiabetic individuals.

Bolus Ingestion But Not Regular Consumption of Native or Dealcoholized Red Wine Modulates Selected Immunological Functions of Leukocytes in Healthy Volunteers

Background/Aims: Red wine (RW) consumption reduces the risk for coronary heart disease (CHD). Since immunological mechanisms involved in CHD were modulated by RW polyphenols in vitro, we investigated whether consumption of native or dealcoholized RW (DRW) affects selected immunological parameters in healthy adults ex vivo. Methods: Twenty-seven nonsmokers were randomized to consume a single dose of 200 ml RW, 175 ml DRW or 200 ml water (controls). The same doses of RW (n = 24) and DRW (n = 25) were ingested daily for 6 weeks in addition to the subjects’ usual diet. Controls (n = 25) did not receive any study drink. Blood was drawn before/90/360 min after supplementation or before and after 6-week intervention, respectively, to determine T cell apoptosis, phagocytosis and burst of neutrophils and monocytes. Results: T cell apoptosis decreased after 360 min in group DRW [median (interquartile range); t₀: 71 (68; 75)% vs. t₃₆₀: 65 (64; 67)%; p = 0.008], but also in controls [t₀: 71 (65; 76)% vs. t₃₆₀: 64 (60; 65)%; p = 0.038] and both changes were different from group RW (DRW, p = 0.006; control, p = 0.024). Burst-positive monocytes increased after bolus ingestion of DRW [t₀: 27 (14; 69)% vs. t₃₆₀: 47 (29; 74)%; p = 0.012], and this change was different from controls (p = 0.008). Immunological changes related to daily consumption of RW or DRW did not occur. Conclusions: Other mechanisms than a modulation of phagocytosis, burst or T cell apoptosis by RW polyphenols, ingested either with or without alcohol, might explain the protective effects of RW against CHD observed in epidemiological studies.

Bioavailability of Red Wine Anthocyanins As Detected in Human Urine

Anthocyanins, which are natural plant pigments from the flavonoid family, represent substantiated constituents of the human diet. Many foods but especially red grapes and wines contain large amounts of flavonoids, which are mostly anthocyanins. The aim of our study was to determine the potential bioavailability, in human, of several anthocyanins from red wine. Six healthy, fasting volunteers, having a polyphenols-free diet, drank 300 mL of water every hour for 12 h and collected urine. Several weeks later, the same volunteers repeated the same procedure but replaced the water of the fourth drinking dose with white wine. Two weeks later, they repeated the procedure with red instead of white wine. In the 300 mL dose of red wine, the subjects received 218 mg of anthocyanins, which were detected in their urine by HPLC analysis with a photodiode array detector. Two of the compounds found among the wine anthocyanins were found unchanged in the urine. Other anthocyanin compounds, which seemed to have undergone molecular modifications, were detected in the urine after incubation with HCl. The anthocyanin level in the urine reached a peak within 6 h of the wine drinking. Within 12 h of the wine drinking, we found 1.5−5.1% of the ingested anthocyanins, in the urine. Keywords: Red wine; anthocyanins; antioxidants; absorption; urine; human