Effects Of Red Wine Consumption Research Articles

Health Effects of Red Wine Consumption: A Narrative Review of an Issue That Still Deserves Debate

A strong controversy persists regarding the effect of red wine (RW) consumption and health. Guidelines for the prevention of cardiovascular diseases (CVD) and cancers discourage alcohol consumption in any form, but several studies have demonstrated that low RW intake may have positive effects on CVD risk. This review evaluated randomised controlled trials (RCTs), examining the recent literature on the correlations between acute and chronic RW consumption and health. All RCTs published in English on PubMed from 1 January 2000 to 28 February 2023 were evaluated. Ninety-one RCTs were included in this review, seven of which had a duration of more than six months. We assessed the effect of RW on: (1) antioxidant status, (2) cardiovascular function, (3) coagulation pathway and platelet function, (4) endothelial function and arterial stiffness, (5) hypertension, (6) immune function and inflammation status, (7) lipid profile and homocysteine levels, (8) body composition, type 2 diabetes and glucose metabolism, and (9) gut microbiota and the gastrointestinal tract. RW consumption mostly results in improvements in antioxidant status, thrombosis and inflammation markers, lipid profile, and gut microbiota, with conflicting results on hypertension and cardiac function. Notably, beneficial effects were observed on oxidative stress, inflammation, and nephropathy markers, with a modest decrease in CVD risk in five out of seven studies that evaluated the effect of RW consumption. These studies were conducted mainly in patients with type 2 diabetes mellitus, and had a duration between six months and two years. Additional long-term RCTs are needed to confirm these benefits, and assess the potential risks associated with RW consumption.

The effect of red wine consumption on health

Introduction and purpose of the study: The impact of red wine consumption on the human body has been the case of research by many scientists. The aim of this study is to review the literature, present the most important research findings, and summarize the current knowledge about wine and other alcoholic beverages consumption. Methodology and materials: A review of the available literature in the PubMed and Google Scholar databases using keywords such as "red wine," "cardiovascular disease," "red wine’’ and ‘’health benefits." State of knowledge: Red wine is an alcohol containing many active flavonoid and non-flavonoid substances that have multi-directional effects, including functioning as natural "sweepers" of free radicals. Ethanol itself, in moderate amounts, exhibits certain cardioprotective effects. Summary: Numerous studies indicate a positive effect of moderate red wine consumption in the prevention of cardiovascular diseases. It has also been shown to reduce the risk of death regardless of the cause.

Inside Front Cover: Polyphenols and Ulcerative Colitis: An Exploratory Study of the Effects of Red Wine Consumption on Gut and Oral Microbiome in Active‐Phase Patients

Mol. Nutr. Food Res. 2022, 66, 2101073 DOI: 10.1002/mnfr.202101073 Moderate and regular red wine consumption seemed to improve the clinical status and symptoms of Ulcerative Colitis (UC) patients in the active phase of the disease. This pioneering pilot study suggests an increase in bacterial diversity in the microbiome of patients after wine polyphenols intake, both in the oral and intestinal environment. This is reported by M. Victoria Moreno-Arribas and co-workers in article number 2101073.

Long term effects of red wine consumption in brain: an MRI, fMRI and neuropsychological evaluation study

ABSTRACT Red wine (RW) consumption has been proposed to have a potential health benefit. However, the effect of RW consumption on the brain is not entirely known, mainly when associated with aging. Regular red wine consumers (n = 30) and abstainers (ABST; n = 27) without cognitive impairment were evaluated for brain structural characteristics (Fazekas score and voxel-based morphometry) and for functional adaptations assessed by fMRI (using the Word Tasks Color Stroop (WCST) and Two-Back (TBT)), as well as by neuropsychological tests in different domains. There were no significant differences regarding brain morphological features. RW consumers showed greater activation in the thalamus during WCST and in paracingulate/anterior cingulate cortices, left superior frontal gyrus and frontal pole during TBT. ABST required higher activation of different cortical areas in the left parietal lobe during WCST. Age and intelligence quotient influenced those activations. In Stroop and trail-making neuropsychological tests, RW consumers performed slightly better than ABST. This study should be viewed as hypothesis-generating rather than conclusive. Highlights White matter hyperintensities and gray matter volume did not differ between the RW and ABST groups. RW consumers could depend more on right thalamus during WSCT due to its role in visual integration. ABST could depend more on left parietal lobe during WSCT due to its role in sensory and phonological encoding. RW consumers with inferior cognitive abilities could depend more on letter recognition to solve a TBT correctly. Younger abstainers could depend more on different areas involved in integrating cognitive processes and attention regulation to solve a TBT correctly.

Polyphenols and Ulcerative Colitis: An Exploratory Study of the Effects of Red Wine Consumption on Gut and Oral Microbiome in Active-Phase Patients.

This paper explores the effects of moderate red wine consumption on the clinical status and symptomatology of patients with ulcerative colitis (UC), including the study of the oral and intestinal microbiome. A case control intervention study in UC patients is designed. Intervention patients (n = 5) consume red wine (250mLday-1 ) for 4 weeks whereas control patients (n = 5) do not. Moderate wine consumption significantly (p<0.05) improves some clinical parameters related to serum iron, and alleviates intestinal symptoms as evaluated by the IBDQ-32 questionnaire. 16S rRNA gene sequencing indicate a non-significant (p>0.05) increase in bacterial alpha diversity after wine intervention in both saliva and fecal microbiota. Additional comparison of taxonomic data between UC patients (n = 10) and healthy subjects (n = 8) confirm intestinal dysbiosis for the UC patients. Finally, analysis of fecal metabolites (i.e., phenolic acids and SCFAs) indicates a non-significant increase (p >0.05) for the UC patients that consumed wine. Moderate and regular red wine intake seems to improve the clinical status and symptoms of UC patients in the active phase of the disease. However, studies with a greater sample size are required to achieve conclusive results.

Effect of red wine or its polyphenols on induced apical periodontitis in rats

To evaluate the effect of red wine consumption or its polyphenols on the inflammation/resorption processes associated with apical periodontitis in rats. Thirty-two three-month-old Wistar rats had apical periodontitis induced in four first molars and were then arranged into four groups: control (C)-rats with apical periodontitis; wine (W)-rats with apical periodontitis receiving 4.28ml/kg of red wine; resveratrol+quercetin (R+Q)-rats with apical periodontitis receiving 4.28ml/kg of a solution containing 1.00mg/L of quercetin and 0.86mg/L of resveratrol and alcohol (ALC)-rats with apical periodontitis receiving the alcoholic dose contained in the wine. The oral gavage treatments were administered daily, from day 0 to day 45. On the 15th day, apical periodontitis was induced, and on the 45th day, the animals were euthanized. Histological, immunohistochemical (RANKL, OPG, TRAP, IL-10, TNF-⍺ and IL-1β) and micro-computed tomography for bone resorption analysis were performed in the jaws. The Kruskal-Wallis with Dunn's test was performed for nonparametric data, and the anova with Tukey's test for parametric data, p<.05. The median score of the inflammatory process was significantly lower in the R+Q group (1) compared to the C (2) (p=.0305) and ALC (3) (p=.0003) groups, and not different from the W (1.5) group. The immunolabeling for OPG was significantly higher in the R+Q group (p=.0054) compared to all groups; the same was observed for IL-10 (p=.0185), different from groups C and ALC. The R+Q group had the lowest TRAP cell count (p<.0001), followed by the W group, both inferior to C and ALC groups. The lowest bone resorption value was in the R+Q group (0.50mm3 ±0.21mm3 ), significantly lower (p=.0292) than the C group (0.88mm3 ±0.10mm3 ). The W group (0.60mm3 ±0.25mm3 ) and R+Q group had less bone resorption compared to the ALC group (0.97mm3 ±0.22mm3 ), p=.0297 and p=.0042, respectively. Red wine administration to rats for 15days before induction of apical periodontitis decreased inflammation, TRAP marking and periapical bone resorption compared to alcohol. Resveratrol-quercetin administration reduced the inflammatory process in apical periodontitis, periapical bone resorption, and altered the OPG, IL-10 and TRAP expression compared to C and ALC groups.

Moderate Red Wine Consumption Increases the Expression of Longevity-Associated Genes in Controlled Human Populations and Extends Lifespan in Drosophila melanogaster.

The beneficial effects of moderate red wine consumption on cardiovascular health are well known. The composition of red wine includes several compounds, such as the phytoestrogen resveratrol, that exert these beneficial effects, although not all the mechanisms by which they act are known. Our aim was to study the effect of red wine consumption on longevity-related genes in controlled human populations, such as cloistered nuns. We found that the expression of catalase, manganese-superoxide dismutase, Sirt1, and p53 was increased in peripheral blood mononuclear cells after 14 days of moderate red wine consumption. This increase was accompanied by an enhanced metabolic wellness: fatty acids, cholesterol, branched chain amino acids (isoleucine and leucine), ketone bodies (acetoacetate), bacterial co-metabolites (trimethylamine), and cellular antioxidants (taurine) contributed to a change in metabolic profile after moderate red wine consumption by the nuns. No serious unwanted side effects were observed. Finally, we tested the effect of moderate red wine consumption on longevity in a controlled animal population, such as D. melanogaster, and found that it increased average life span by 7%. In conclusion, moderate red wine consumption increases the expression of key longevity-related genes and improves metabolic health in humans and increases longevity in flies.

The changes in biochemical parameters due to wine consumption depending on gender

The aim of this study was to investigate the effect of red wine consumption on the lipid profile and glucose in the group of male (13 men aged 34 - 64 years) and the group of female (11 women aged 28 - 57 years). Research consisted of moderate red wine consumption for 6 weeks. The dose of alcohol ranged from 200 to 300 mL per day of red wine Lemberger (Winery Masaryk, Slovakia). The blood samples were obtained after overnight fasting and were collected at baseline and after three days, three weeks and six weeks of wine consumption. Differences between male and female subjects were reflected in the results of different biochemical parameters in the dynamics of wine consumption. We found out that while in females the total cholesterol level did not change significantly and had a predominantly downward trend, for male subjects we observed at the beginning the slight increase of the levels, which, however, after 6 weeks of consumption significantly decreased from an initial value of 5.75 ±1.32 mmol.L-1 to 5.35 ±1.25 mmol.L-1 (p &lt;0.05). The blood concentration of triglycerides in the dynamics of the experiment did not change significantly in either one gender, although small differences were observed, because while the female subjects had triglyceride development over consumption upward trend in male subjects it was vice versa. LDL-cholesterol changed significantly only in the group of female. Level of this lipid parameter decreased significantly during the six weeks of consumption of Lemberger from an initial value 3.37 ±0.68 mmol.L-1 to the lowest 2.99 ±0.61 mmol.L-1, which was recorded in the third week of consumption (p &lt;0.0001), but statistically significant differences versus baseline we monitored after three days and six weeks of consumption (p &lt;0.01). In the group of male, we did not observe such significant changes, but it should be noted, that the men had changes in LDL-cholesterol downward direction and all the values were in the range of benchmarks. In the group of female, HDL-cholesterol increased to 2.05 ±0.6 mmol.L-1 after six weeks of consumption from baseline of 1.7 ±0.69 mmol.L-1, and the difference was statistically significant (p &lt;0.05), in the group of male, its level changed first significantly after three days of consumption of steep increase (1.46 ±0.61 mmol.L-1, p &lt;0.05), and for the next six weeks, it was the significantly increase (1.59 ±0.5 mmol.L-1, p &lt;0.01). The glucose concentration did not change significantly in the dynamics of wine consumption among men and women, and all the values were between the limits of the standard.

Effect of Red Wine Consumption on Serum Oxidation and Adiponectin Levels in Overweight and Healthy Individuals

Obesity is a well-known independent risk factor for CVD and metabolic syndrome. It has been shown that moderate red wine consumption might reduce the risk of cardiovascular disease (CVD). The aim of this study was to investigate whether red wine has anti-infl ammatory and antioxidative effect in overweight subjects. Ten overweight and 14 healthy subjects drank 200 mL/day of red wine for one month. While the Cabernet Sauvignon wine caused a signifi cant increase in paraoxonase activity (p<0.05), it led to a decrease in basal and stimulated LDL diene levels in both of the groups (p<0.05). Total antioxidant activity increased in the two groups following wine consumption. While wine consumption had no effect on IL-6, TNF- and CRP levels of overweight subjects, it led to an increase in adiponectin levels. Current data consider that regular red wine consumption may be benefi cial to improve the antioxidant potential of LDL oxidation in overweight patients. In addition to the prevention of LDL oxidation, moderate wine consumption might delay the onset of atherosclerosis through an increase in paraoxonase and adiponectin 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.

Effects of red wine intake on human salivary antiradical capacity and total polyphenol content

The protective effects of grape polyphenols have been reported on oral health, though unreasonable alcohol consumption represents a risk factor for developing oral cancer. The possible effects of red wine consumption on salivary antiradical activity were investigated in healthy volunteers for the first time, to the best of our knowledge. Time-course (from 0 min to 240 min) changes of salivary radical-scavenging capacity were measured by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS(+)) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, in twelve healthy volunteers, after the intake of red wine (125 mL), a capsule of red wine extract (300 mg) or water (125 mL). Furthermore, time-course of salivary total polyphenol levels, detected by the Folin-Ciocalteu colorimetric method, was also determined. Both ABTS and DPPH tests showed that red wine consumption did not increase salivary antiradical activity in volunteers. Conversely, red wine extract administration caused a marked rise in salivary ABTS radical-scavenging capacity within 30 min, followed by a plateau up to 240 min. The same treatment also raised salivary DPPH radical-scavenging activity at any time point, though to a minor extent. The highest salivary polyphenol concentration was reached 30 min after wine drinking, followed by a steady decrease up to 240 min. Wine drinking was not associated to a reduced salivary antiradical capacity. However, wine extract greatly improved the salivary antioxidant status.

Effect of Red Wine Consumption on Biomarkers of Oxidative Stress

To evaluate the effect of acute and chronic consumption of red wine or de-alcoholized red wine with a similar antioxidant capacity on plasma total antioxidant capacity (TEAC), nuclear factor-κB (NF-κB) activity and F2-isoprostanes (8-iso-PGF(2α)) in healthy men. Nineteen healthy men with an increased waist circumference (≥94 cm) and a body mass index above 25 kg/m(2) participated in a randomized, controlled crossover design trial. They daily consumed 450 ml of red wine (four drinks; 41.4 g alcohol) or 450 ml of de-alcoholized red wine during dinner for 4 weeks each. On the last day of each treatment period, blood was collected before and 1 h after a standardized dinner with red wine or de-alcoholized red wine and also 24-h urine was collected. Absolute TEAC levels were higher 1 h after dinner with red wine compared with dinner with de-alcoholized red wine (1.3 versus 1.1 mmol Trolox equivalents/l; P = 0.03). Consumption of dinner together with de-alcoholized red wine acutely stimulated NF-κB activity in peripheral blood mononuclear cells (0.4-0.7 HeLa equivalents/2.5 μg protein; P = 0.006), whereas this increase was completely suppressed when the dinner was combined with red wine. A chronic increase in urinary 8-iso-PGF(2α) after 4 weeks of red wine consumption compared with de-alcoholized red wine consumption (157 pg/mg creatinine and 141 pg/mg creatinine, respectively, P = 0.006) was also observed. Consumption of a moderate dose of red wine can acutely increase plasma TEAC and suppress NF-κB activation induced by a meal. Controversially, 4 weeks of red wine consumption compared with de-alcoholized red wine consumption increases the oxidative lipid damage marker 8-iso-PGF(2α).

(Poly)phenolic Constituents and the Beneficial Effects of Moderate Red Wine Consumption

Red wines contain a rich diversity of simple and complex (poly)phenolic compounds. Subtle changes in the polyphenolic profile occur during maturation of the wine which impacts on their colour and taste. Although the protective effects of red wine consumption have been linked with resveratrol and procyanidins, the identity of the compounds involved remains unclear.

The glass that cheers: Phenolic and polyphenolic constituents and the beneficial effects of moderate red wine consumption

Red wines, moderate consumption of which is associated with beneficial effects on health, including a reduced incidence of cardiovascular disease, contain a rich diversity of simple and complex (poly)phenolic compounds. Subtle changes in the polyphenolic profile occur during maturation of the wine which affects its colour and taste. Although the protective effects of red wine consumption have been linked with resveratrol and procyanidins, the identity of the compounds involved remains unclear.

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.

The role of AMP-activate protein kinase (AMPK) in the regulation of cardiac hypertrophy

Backgrond: The polyphenol resveratrol has been attributed to some of the cardioprotective effects of red wine consumption, including the ability to inhibit hypertrophy via its antioxidant properties. A recent discovery in hepatocytes showed that resveratrol can activate AMP-activated protein kinase (AMPK), a key regulator of cellular energy homeostasis. However, it is currently unknown whether resveratrol can also activate cardiac AMPK and the functional consequence of this. As we have shown that activation of AMPK inhibits protein synthesis associated with cardiac hypertrophy, we hypothesized that an additional mechanism by which resveratrol inhibits hypertrophy is via AMPK activation. &#x0D; Methods: To investigate this, neonatal rat cardiac myocytes were treated with vehicle (Veh) or 50 µM resveratrol (Resv) for 24 hours and 10 µM phenylephrine (PE) to induce hypertrophy. Contributors of the hypertrophic response, such as protein synthesis and specific intracellular signalling pathways, were measured using [3H]-phenylalanine incorporation and immunoblot analysis, respectively. &#x0D; Results: Activation of AMPK was achieved with resveratrol even in the presence of phenylephrine, as shown by increased AMPK phosphorylation (Veh+PE = 0.69±0.06 vs Resv+PE = 1.57±0.29 arbitrary units, p &lt; 0.01). Resveratrol also significantly decreased protein synthesis induced by phenylephrine (Veh+PE = 45702.5±5252.9 vs Resv+PE = 32929.0±4512.9 disintegrations per minute, p &lt; 0.05). This was associated with reduced activities of regulators of protein synthesis, namely p70S6 kinase and eukaryotic elongation factor-2 (eEF2). Specifically, resveratrol countered the effects of phenylephrine by blunting the increase in p70S6 kinase phosphorylation while partially restoring eEF2 phosphorylation. Furthermore, resveratrol dramatically decreased nuclear factor of activated T-cells (NFAT) promoter activity, as shown by reduced luciferase activity driven by a NFAT-responsive promoter (Veh+PE = 171100±7881 vs Resv+PE = 27530±5975 luciferase activity, p &lt; 0.001). &#x0D; Conclusions: As the calcineurin-NFAT pathway is thought to be involved in pathological hypertrophy, this provides further evidence that AMPK activation has therapeutic potential, and shows another mechanism by which resveratrol can prevent hypertrophic growth.

Resveratrol regulates the expression of LXR-α in human macrophages

The naturally occurring polyphenol resveratrol has been associated with the beneficial effects of red wine consumption on cardiovascular disease and shown to inhibit atherosclerosis in animal models. To determine if resveratrol affects the expression of genes that control lipid homeostasis in human macrophages, we measured expression changes in the LXR-α pathway, crucial to cholesterol efflux, and in genes that mediate lipoprotein uptake. Resveratrol treatment of THP-1 macrophages induced LXR-α at mRNA and protein levels. Increased recruitment of RNA polymerase II to the LXR-α promoter suggested that up-regulation was at least partly mediated by transcriptional mechanisms. Resveratrol also induced LXR-α in human monocyte-derived macrophages together with elevated ABCA1 and ABCG1 mRNA levels. Moreover, resveratrol repressed the expression of the lipid uptake genes LPL and SR-AII. The ability of resveratrol to modulate expression of the genes involved in lipid uptake and efflux suggests that polyphenols can potentially limit cholesterol accumulation in human macrophages.

Combined acute effects of red wine consumption and cigarette smoking on haemodynamics of young smokers

Red wine seems to improve haemodynamic variables, while smoking provokes adverse effects. The haemodynamic effects of their combined use is unknown. The purpose of the present study was to examine the acute effects of red wine and its constituents, in combination with the smoking of one cigarette, on haemodynamic parameters, such as blood pressure and wave reflections, in a group of smokers. Twenty smokers (12 males, eight females) participated in a double-blind, crossover study comprised of 3 study days. All subjects either smoked one cigarette, or smoked and drank 250 ml of red wine, or 250 ml of de-alcoholized red wine (containing the same type and similar concentration of antioxidants). Applanation tonometry and generalized transfer functions were used to estimate aortic pressure waveforms at baseline and 30, 60 and 90 min after each trial. The augmentation index (AIx) was used to express wave reflections. Smoking increased peripheral systolic blood pressure (P < 0.005) 30 min later, but simultaneous consumption of either type of red wine caused no such effect. Additionally, smoking caused no overall effect on AIx, while smoking and drinking either regular or de-alcoholized red wine reduced AIx (P < 0.001). The reduction of AIx after red wine consumption was significantly greater than the respective reduction after de-alcoholized red wine (P = 0.004). Antioxidant substances in red wine counteracted the smoking-induced increase in peripheral systolic blood pressure. Both alcohol and antioxidants in red wine decrease wave reflections in uncomplicated habitual smokers postprandially, indicating an additional favourable effect of red wine.

Reservatol inhibits cell cycle progression in U937 cells

Resveratrol, a naturally occurring stylbene present in grapes, is proposed to be responsible for the positive effects of red wine consumption on cardiovascular diseases (French paradox). In recent years this molecule has also been proposed as a cancer chemopreventive agent. The aim of the present study was to investigate the mechanisms by which resveratrol inhibits tumor growth. For this purpose, U937 cells were exposed to resveratrol at concentrations usually present in red wine, and the effects on proliferation, death and cell cycle machinery were assessed. The U937 cell growth was impaired due to reduced cell proliferation, without significant induction of apoptosis. This anti-proliferative effect is associated with modulations in the pattern of DNA distribution, with a reduction of G0/G1, particularly G2-M peaks and accumulation in the S phase of the cell cycle. This result was confirmed by the observation that the rate of [3H]-thymidine incorporation into DNA was significantly reduced in resveratrol-treated U937 cells. Consistent with this observation, in the same experimental conditions, the activity of ribonucleotide reductase, an enzyme critically involved in the process of DNA duplication, decreased. The altered progression in the cell cycle could depend on modulations in the activity of cyclin dependent kinases and their inhibitors. After exposure of U937 cultures to resveratrol, the expression of cyclins A and E, as well as that of CDK2 increased, while that of p21CIP was significantly reduced. The data shown in this report suggests that the prevention of cancer development exerted by resveratrol may result from modulations of molecules involved in the regulation of cell cycle progression, which block the cells at the S phase checkpoint.

Red wine administration to apolipoprotein E-deficient mice reduces their macrophage-derived extracellular matrix atherogenic properties.

Proteoglycans (PGs) from the arterial extracellular matrix (ECM) contribute to the trapping of LDL and oxidized LDL (Ox-LDL) in the arterial wall, a phenomenon called "lipoprotein retention". Moreover, we have shown that subsequent to their binding to the matrix, LDL and Ox-LDL are taken up by macrophages. Oxidative stress significantly increases macrophage secretion of ECM-PGs, lipoprotein binding to the ECM and the uptake of ECM-retained lipoproteins by macrophages. The aim of the present study was to determine whether red wine administration to atherosclerotic mice would affect their peritoneal macrophage-derived extracellular matrix properties, such as the glycosaminoglycan content and the ability to bind LDL. In addition, we questioned the ability of LDL bound to the mice peritoneal macrophages-derived ECM to be taken up by macrophages. Red wine administration to atherosclerotic mice did not affect the mice peritoneal macrophages-derived ECM glycosaminoglycan content but it significantly reduced the mice peritoneal macrophages-derived ECM ability to bind LDL and the subsequent uptake of ECM-retained LDL by the macrophages. The present study thus clearly demonstrated the inhibitory effect of red wine consumption by E0 mice on their peritoneal macrophage-derived extracellular matrix atherogenic properties.