Moderate Red Wine Intake Research Articles

Sex-Specific Adherence to the Mediterranean Diet in Obese Individuals.

Adherence to the Mediterranean diet (MedDiet) has long been associated with several health benefits, including a reduced risk of heart disease, diabetes, and obesity. The MedDiet is characterized by a high consumption of foods such as fruits, vegetables, whole grains, fish, and olive oil, along with a moderate intake of red meat and red wine with meals. Some studies report significant differences between men and women in susceptibility to obesity, with women at a higher prevalence of obesity than men. One unexplored aspect, however, concerns the sex difference in MedDiet adherence, which could be influenced by various factors, such as health perceptions, food preferences, and cultural influences. The aim of this study is to assess the effectiveness and impact of MedDiet adherence in men and women, with a focus on its influence on health and well-being, as well as its ability to promote sex equity in healthcare outcomes. Moreover, we aim to measure the overall health improvements in men and women participating in a MedDiet program, including changes in body composition and overall quality of life. This study highlights that the MedDiet is associated with more significant body weight loss in women, although their increase in MedDiet adherence was lower than in men. Trial registration: NCT01890070. Registered 24 June 2013.

The Effect of Hokkaido Red Wines on Vascular Outcomes in Healthy Adult Men: A Pilot Study.

Moderate red wine intake has been associated with lower cardiovascular mortality, due in part to the intake of polyphenols and anthocyanins, whose content can vary from varietal and year of harvest. This study assessed the vascular effects in response to a single intake of 2015 and 2018 Zweigelt red wines from Hokkaido, Japan. Healthy men were randomly assigned to consume 240 mL each of a red wine, or a sparkling white grape juice as a control in a randomized three-arm cross-over design with a 7 day washout between arms. The augmentation index (AI; a measure of arterial stiffness) and AI at 75 beats/min (AI75), reactive hyperemia index, systolic and diastolic blood pressure (SBP and DBP, respectively), and platelet reactivity were assessed at baseline and two and four hours after each beverage intake. Changes from the baseline were analyzed using a linear mixed model. Significant treatment effects (p = 0.02) were observed, with AI 13% lower after the intake of the 2015 or 2018 vintages compared to the control. Intake of the 2018 vintage reduced SBP and DBP (-4.1 mmHg and -5.6 mmHg, respectively; p = 0.02) compared to the 2015 wine and the control drink. The amount of hydroxytyrosol in the 2018 wine was almost twice the amount as in the 2015 wine, which may help explain the variable blood pressure results. Future studies exploring the vascular effects of the same red wine from different vintage years and different phenolic profiles are warranted.

Moderate red wine intake and cardiovascular health protection: a literature review.

Wine is a complex matrix consisting primarily of water (86%) and ethyl alcohol (12%), as well as other different molecules, such as polyphenols, organic acids, tannins, compound minerals, vitamins and biologically active compounds which play an important role in the specific characteristics of each wine. According to the Dietary Guidelines for Americans 2015-2020, moderate red wine consumption-defined as up to two units of alcohol per day for men and up to one unit of alcohol per day for women-significantly reduces the risk of cardiovascular disease which represents the major causes of mortality, and disability, in developed countries. We reviewed the available literature concerning the potential relationship between moderate red wine consumption and cardiovascular health. We searched Medline, Scopus and Web of Science (WOS) for randomized controlled studies and case-control studies published from 2002 to 2022. A total of 27 articles were selected for the review. According to epidemiological evidence, drinking red wine in moderation lowers the risk of developing cardiovascular disease and diabetes. Red wine contains both alcoholic and non-alcoholic ingredients; however, it is yet unclear which is to blame for these effects. Combining wine with the diet of healthy individuals may add additional benefits. New studies should focus more on the characterization of the individual components of wine, to allow the analysis and study of the impact of each of them on the prevention and treatment of certain diseases.

Adherence to the mediterranean diet in an urban population of the ecuadorian sierra

Introduction: mediterranean diet is characterized by being balanced, varied, and includes the necessary nutrients for the life of the human being, the moderate intake of red wine has antioxidant characteristics, it prevents atherosclerosis becoming a cardiovascular protector, likewise the nuts contribute to the reduction of triglycerides.Objective: determine the adherence to the Mediterranean diet in an urban population of the Ecuadorian highlands.Methods: quantitative research, with a non-experimental descriptive correlational approach, cross-sectional, carried out in August 2022, which uses a questionnaire as a tool which was applied to a population of 133 people who constitute the sample of participants.Results: the results were tabulated using the Excel 2016 version software, obtaining scientific data. The study reflects that 66,2 % of the population shows low or poor adherence and 33,8 % show good adherence to the consumption of a Mediterranean diet, in many of the respondents the intake of carbonated drinks, high-calorie products such as cakes or commercial confectionery has become a habit forming these as a fundamental part of their diets.Conclusions: the mediterranean diet is a new concept for our country, however, there is a large amount of scientific evidence of the benefits that it brings to the nutritional status in addition to the prevention of non-communicable diseases such as diabetes and hypertension

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.

The Mediterranean Diet as a Source of Natural Compounds: Does It Represent a Protective Choice against Cancer?

The Mediterranean diet (MD), characterized by a high intake of fruits, vegetables, legumes, nuts and grains, a moderate intake of red wine and a reduced consumption of meat, has been considered one of the healthiest dietary patterns worldwide. Growing evidence suggests an inverse relationship between high adherence to the MD and cancer, as well as other chronic degenerative diseases. The beneficial effects elicited by the MD pattern on cancer are due to the high contents of bioactive compounds contained in many foods of MD, which protect cells by oxidative and inflammatory processes and inhibit carcinogenesis by targeting the various hallmarks of cancer with different mechanisms of action. Although over the past decades numerous dietary and phytochemical compounds from Mediterranean food that have anticancer potential have been identified, a clear association between the MD eating pattern and cancer needs to be established. While we wait for answers to this question from well-conducted research, the empowering of the MD as a protective choice against cancer should represent the priority for public health policies.

Red wine consumption mitigates the cognitive impairments in low-density lipoprotein receptor knockout (LDLr−/−) mice

ABSTRACT Although the benefits of moderate intake of red wine in decreasing incidence of cardiovascular diseases associated to hypercholesterolemia are well recognized, there are still widespread misconceptions about its effects on the hypercholesterolemia-related cognitive impairments. Herein we investigated the putative benefits of regular red wine consumption on cognitive performance of low-density lipoprotein receptor knockout (LDLr−/−) mice, an animal model of familial hypercholesterolemia, which display cognitive impairments since early ages. The red wine was diluted into the drinking water to a final concentration of 6% ethanol and was available for 60 days for LDLr−/− mice fed a normal or high-cholesterol diet. The results indicated that moderate red wine consumption did not alter locomotor parameters and liver toxicity. Across multiple cognitive tasks evaluating spatial learning/reference memory and recognition/identification memory, hypercholesterolemic mice drinking red wine performed significantly better than water group, regardless of diet. Additionally, immunofluorescence assays indicated a reduction of astrocyte activation and lectin stain in the hippocampus of LDLr−/− mice under consumption of red wine. These findings demonstrate that the moderate consumption of red wine attenuates short- and long-term memory decline associated with hypercholesterolemia in mice and suggest that it could be through a neurovascular action.

Moderate Red Wine Intake in Secondary Prevention for Patients with Cardiovascular Disease

The cardioprotective effect of moderate and regular wine consumption in primary prevention has been well documented. The goal of the present investigation..

P2683Beneficial effects of red wine intake upon gut microbiota and parallel effects upon plasma metabolomics

Abstract Background Evidence suggests that red wine (RW) components can influence favorably gut microbiota. However, Interactions of RW, gut microbiota and plasma metabolomics remain unclear. Purpose The goal of this study was to assess the effects upon gut microbiota and plasma metabolomic profile of short-term, moderate RW intake in patients (pts) with documented coronary artery disease (CAD) Methods Forty-two males aged 60.4±5.4 years (SD) with documented CAD by angiography underwent a randomized, crossover, controlled, interventional trial. They were assigned to either RW treatment or abstinence from any alcoholic beverage, as control. Each treatment was preceded by a 2-week washout period. During the RW intervention, subjects ingested 250 ml of RW per day/ 5 days a week/ 3 weeks. Fasting blood samples and fecal samples were collected 4 times, after washout and at the end of each 3-week intervention. Gut microbiota was analysed by 16 S rRNA gene sequences and plasma metabolomics was performed by Ultrahigh Performance Liquid Chromatography-Tandem Mass Spectroscopy. Twenty pts chosen randomly had their global metabolic profiles examined at all visits. Diet was carefully controlled and quantified by a 3 day/week questionnaire at beginning and end of the study. Prebiotics, probiotics were not allowed during the study. Patients in need for antibiotic therapy were not included. Results In the RW period compared to abstinence, fecal metagenomic revealed a decrease in abundance of Collinsella, a bacterial genus correlated with atherosclerosis; an increase in Eubacterium, genus related to fiber digestion and bile acid metabolism; and a significant increase in alpha diversity (p&lt;0.05 for all). In plasma, trimethylamine N-oxide (TMAO), fell non-significantly post RW consumption. HDL and resveratrol increased after RW consumption (p&lt;0.05). Plasma metabolomic analysis of 20 pts revealed microbiome related changes associated with RW consumption: decreased levels of phenylalanine, benzoate, tyrosine and tryptophan; lower levels of primary bile acids (BA) cholate, taurocholate, and also secondary BA deoxycholate and lithocholate sulfate. In parallel, RW elevated androgenic steroids and decreased beta oxidation (p&lt;0.05 for all). Simultaneously total energy, proteins, carbohydrates and fat components of the diet did not change significantly. Conclusions Moderate RW ingestion augmented microbiota diversity, increased the proportion of putative anti-atherosclerotic bacteria and influenced plasma metabolomics. RW influenced energy metabolism through gut microbiota related plasma changes in amino acids, nucleotide profile, bile acids, androgenic steroids and beta-oxidation. These findings furnish some novel insight into mechanisms whereby RW may mitigate atherosclerosis. Acknowledgement/Funding FAPESP (Fundacao de Amparo à Pesquisa do Estado de Sao Paulo), IBRAVIN (Instituto Brasileiro do Vinho), Banco Bradesco SA

Mediterranean diet and health status: Active ingredients and pharmacological mechanisms.

The Mediterranean diet (MedDiet) is one of the most widely described and evaluated dietary patterns in scientific literature. It is characterized by high intakes of vegetables, legumes, fruits, nuts, grains, fish, seafood, extra virgin olive oil, and a moderate intake of red wine. A large body of observational and experimental evidence suggests that higher adherence to the MedDiet is associated with lower risk of mortality, cardiovascular disease, metabolic disease, and cancer. Current mechanisms underlying the beneficial effects of the MedDiet include reduction of blood lipids, inflammatory and oxidative stress markers, improvement of insulin sensitivity, enhancement of endothelial function, and antithrombotic function. Most likely, these effects are attributable to bioactive ingredients such as polyphenols, monounsaturated and polyunsaturated fatty acids, or fibre. This review will focus on both established and less established mechanisms of action of biochemical compounds contained in a MedDiet. LINKED ARTICLES: This article is part of a themed section on The Pharmacology of Nutraceuticals. To view the other articles in this section visit http://onlinelibrary.wiley.com/doi/10.1111/bph.v177.6/issuetoc.

Alcohol Intake and Risk of Lethal Prostate Cancer in the Health Professionals Follow-Up Study.

It is unknown whether alcohol intake is associated with the risk of lethal (metastatic or fatal) prostate cancer. We examine (1) whether alcohol intake among men at risk of prostate cancer is associated with diagnosis of lethal prostate cancer and (2) whether intake among men with nonmetastatic prostate cancer is associated with metastasis or death. This prospective cohort study uses the Health Professionals Follow-Up Study (1986 to 2012). Our analysis of alcohol intake among men at risk of prostate cancer included 47,568 cancer-free men. Our analysis of alcohol intake among men with prostate cancer was restricted to 5,182 men diagnosed with nonmetastatic prostate cancer during follow-up. We examine the association of total alcohol, red and white wine, beer, and liquor with lethal prostate cancer and death. Multivariate Cox proportional hazards regression estimated hazard ratios (HRs) and 95% CIs. Alcohol drinkers had a lower risk of lethal prostate cancer (any v none: HR, 0.84 [95% CI, 0.71 to 0.99]) without a dose-response relationship. Total alcohol intake among patients with prostate cancer was not associated with progression to lethal prostate cancer (any v none: HR, 0.99 [95% CI, 0.57 to 1.72]), whereas moderate red wine intake was associated with a lower risk (any v none: HR, 0.50 [95% CI, 0.29 to 0.86]; P trend = .05). Compared with none, 15 to 30 g/d of total alcohol after prostate cancer diagnosis was associated with a lower risk of death (HR, 0.71 [95% CI, 0.50 to 1.00]), as was red wine (any v none: HR, 0.74 [95% CI, 0.57 to 0.97]; P trend = .007). Cancer-free men who consumed alcohol had a slightly lower risk of lethal prostate cancer compared with abstainers. Among men with prostate cancer, red wine was associated with a lower risk of progression to lethal disease. These observed associations merit additional study but provide assurance that moderate alcohol consumption is safe for patients with prostate cancer.

Phenolic Compounds Characteristic of the Mediterranean Diet in Mitigating Microglia-Mediated Neuroinflammation.

Neuroinflammation is a pathological feature of quite a number of Central Nervous System diseases such as Alzheimer and Parkinson’s disease among others. The hallmark of brain neuroinflammation is the activation of microglia, which are the immune resident cells in the brain and represents the first line of defense when injury or disease occur. Microglial activated cells can adopt different phenotypes to carry out its diverse functions. Thus, the shift into pro-inflammatory/neurotoxic or anti-inflammatory/neuroprotective phenotypes, depending of the brain environment, has totally changed the understanding of microglia in neurodegenerative disease. For this reason, novel therapeutic strategies which aim to modify the microglia polarization are being developed. Additionally, the understanding of how nutrition may influence the prevention and/or treatment of neurodegenerative diseases has grown greatly in recent years. The protective role of Mediterranean diet (MD) in preventing neurodegenerative diseases has been reported in a number of studies. The Mediterranean dietary pattern includes as distinctive features the moderate intake of red wine and extra virgin olive oil, both of them rich in polyphenolic compounds, such as resveratrol, oleuropein and hydroxytyrosol and their derivatives, which have demonstrated anti-inflammatory effects on microglia on in vitro studies. This review summarizes our understanding of the role of dietary phenolic compounds characteristic of the MD in mitigating microglia-mediated neuroinflammation, including explanation regarding their bioavailability, metabolism and blood–brain barrier.

Phylogenetic profile of gut microbiota in healthy adults after moderate intake of red wine.

There is growing interest in understanding how human colonic microbiota can be modified by dietary habits. We examined the influence of moderate red wine intake on the colonic microbiota of 15 healthy volunteers, related to the high concentration of polyphenols present in this beverage. The volunteers were classified into high, moderate, and low polyphenol metabolizers (metabotypes) due to their ability to metabolize polyphenols and the results were compared with that of five control (no wine intake) subjects. We analyzed the composition, diversity, and dynamics of their fecal microbiota before and after 1 month of wine consumption. The 16S rDNA sequencing allowed detection of 2324 phylotypes, of which only 30 were found over the 0.5% of mean relative frequency, representing 84.6% of the total taxonomical assignments. The samples clustered more strongly by individuals than by wine intake or metabotypes, however an increase in diversity, after the wine intake, was observed. The results of this study suggest an increase in the global fecal microbial diversity associated to the consumption of red wine, confirm the high variability of the microbiota from different individuals, and show the stability of their singular microbiota composition to small and short-term dietary changes.

Beneficial Effects of Moderate Intake of Red Wine on Glycemic Control, Lipid Profile and Pancreas Histoarchitecture in Diabetic Rats Fed on High Carbohydrate Diet

Beneficial Effects of Moderate Intake of Red Wine on Glycemic Control, Lipid Profile and Pancreas Histoarchitecture in Diabetic Rats Fed on High Carbohydrate Diet

Erratum to: Le régime méditerranéen : aliments vedettes ou style alimentaire ? Introduction

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The Resveratrol Derivative Piceatannol Alters the Conformation of Alzheimer's Disease Associated Aβ Protein Aggregates

Epidemiological evidence suggests that moderate red wine intake is associated with a reduction of risk in Alzheimer's disease (AD). Together with the fact that natural polyphenol resveratrol is highly abundant in red wine, it is speculated that resveratrol and its derivatives may play a role in preventing the progression of AD. This study investigated the behavior of resveratrol and its derivatives, piceatannol, oxyresveratrol and piceid in interacting with AD associated protein Aβ peptides whose aggregation is hypothesized to contribute to the pathogenesis of AD.The inhibitory capability of resveratrol and derivatives toward Aβ monomer aggregation was evaluated using dot blotting with LOC antibody, which binds to amyloid aggregate fibril structure. Piceatannol exhibited a significant 90% decrease of LOC recognized amyloid aggregate β structure. In contrast, other compounds elicited only a modest effect. TEM images reveal that this decrease is a result of changes in fibril structure. Moreover, piceatannol is able to induce morphology changes in pre-formed Aβ aggregates. When inhibition of the early stages of aggregation was examined using an oligomerization assay that employs SDS-PAGE and Western blot to determine the quantity and size of oligomers formed. None of the compounds are effective inhibitors at this stage of aggregation. Thus, the morphology changes induced by piceatannol occur post oligomerization.Finally, to assess the impact of Aβ aggregates’ morphology on neurotoxicity, a neuronal apoptosis assay was used to assess the toxicity of morphology-altered aggregates. Together, results suggests piceatannol to be a potential therapeutic agent for AD.

Towards the fecal metabolome derived from moderate red wine intake.

Dietary polyphenols, including red wine phenolic compounds, are extensively metabolized during their passage through the gastrointestinal tract; and their biological effects at the gut level (i.e., anti-inflammatory activity, microbiota modulation, interaction with cells, among others) seem to be due more to their microbial-derived metabolites rather than to the original forms found in food. In an effort to improve our understanding of the biological effects that phenolic compounds exert at the gut level, this paper summarizes the changes observed in the human fecal metabolome after an intervention study consisting of a daily consumption of 250 mL of wine during four weeks by healthy volunteers (n = 33). It assembles data from two analytical approaches: (1) UPLC-ESI-MS/MS analysis of phenolic metabolites in fecal solutions (targeted analysis); and (2) UHPLC-TOF MS analysis of the fecal solutions (non-targeted analysis). Both approaches revealed statistically-significant changes in the concentration of several metabolites as a consequence of the wine intake. Similarity and complementarity between targeted and non-targeted approaches in the analysis of the fecal metabolome are discussed. Both strategies allowed the definition of a complex metabolic profile derived from wine intake. Likewise, the identification of endogenous markers could lead to new hypotheses to unravel the relationship between moderate wine consumption and the metabolic functionality of gut microbiota.

Resveratrol and Alzheimer's disease: message in a bottle on red wine and cognition.

Cognitive impairment is the final outcome of a complex network of molecular mechanisms ultimately leading to dementia. Despite major efforts aimed at unraveling the molecular determinants of dementia of Alzheimer type (DAT), effective disease-modifying approaches are still missing. An interesting and still largely unexplored avenue is offered by nutraceutical intervention. For instance, robust epidemiological data have suggested that moderate intake of red wine may protect against several age-related pathological conditions (i.e., cardiovascular diseases, diabetes, and cancer) as well as DAT-related cognitive decline. Wine is highly enriched in many polyphenols, including resveratrol. Resveratrol is a well recognized antioxidant which may modulate metal ion deregulation outcomes as well as main features of the Alzheimer’s disease (AD) brain. The review will discuss the potentiality of resveratrol as a neuroprotectant in dementia in relation to the oxidative stress produced by amyloid and metal dysmetabolism.

Moderate intake of red wine promotes a significant increase of phenolic metabolites in human faeces

With the final aim of ascertaining consistent data about the changes of phenolic metabolites in faeces after a regular wine consumption, the present paper compiles the data from two previous human intervention studies: a) a pilot study (n = 8), that compared the ingestion of de-alcoholised red wine (272 mL/day), red wine (272 mL/day), or gin (100 mL/day) during 20 days, and b) a large trial study (n = 41, 33 cases and 8 controls), that assessed variability among individuals after the intake of red wine (250 mL/day, 28 days). Great coincidence was observed in the main phenolic metabolites identified in the faecal samples from both studies that included benzoic acids, phenols, hippuric acids, phenylacetic acids, phenylpropionic acids, valeric acids, valerolactones and cinnamic acids. However, significant differences (P < 0.05) in the total phenolic content between faecal samples before and after the wine intervention was only observed for the large trial study (358 ± 270 and 625 ± 380g/g faeces, corresponding to the mean values before and after the intervention, respectively), emphasizing the large variability in the phenolic-metabolizing gut-microbial capacity among individuals. The overall results confirm that consumption of wine enhances phenolic metabolism, which might have physiological relevancy at the gut level.

Profiling of Microbial-Derived Phenolic Metabolites in Human Feces after Moderate Red Wine Intake

A controlled and randomized trial study involving 41 healthy volunteers (33 intervention and 8 control subjects) was performed in order to establish changes in the microbial-derived phenolic metabolite profile of feces after moderate consumption of red wine (250 mL/day, 4 weeks). Out of the 35 phenolic metabolites identified, 10 compounds (mainly benzoic and 4-hydroxyvaleric acids) showed statistically significant increases (P < 0.05) after the wine intake. Also, the total phenolic metabolites content was significantly (P < 0.05) higher in the samples after the wine intake (625 ± 380 μg/g feces) in comparison to the samples before (358 ± 270 μg/g feces), and a tentative distribution of the volunteers into three groups could be established: <500, 500-1000, and >1000 μg/g feces. These results suggest that a different gut microbial capacity to metabolize wine polyphenols exists among the human population, as observed for polyphenols from other sources.