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

2005 ◽  
Vol 93 (2) ◽  
pp. 233-240 ◽  
Author(s):  
Catherine Tsang ◽  
Siobhan Higgins ◽  
Garry G. Duthie ◽  
Susan J. Duthie ◽  
Moira Howie ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Healthy Volunteers ◽  
Antioxidant Status ◽  
Red Wine ◽  
Conjugated Dienes ◽  
Controlled Study ◽  
Total Phenolic ◽  
Resonance Spectroscopy ◽  
Oxidised Ldl ◽  
Wine Consumption

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≤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≤0·05) and HDL cholesterol concentrations increased (P≤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.

Red Wine Consumption Prevents Vascular Oxidative Stress Induced by a High-fat Meal in Healthy Volunteers

2004 ◽  
Vol 74 (2) ◽  
pp. 137-143 ◽  
Author(s):  
Ventura ◽  
Bini ◽  
Panini ◽  
Marri ◽  
Tomasi ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Uric Acid ◽  
Healthy Volunteers ◽  
Red Wine ◽  
Plasma Lipid ◽  
Total Plasma ◽  
High Fat ◽  
Plasma Antioxidant ◽  
Lipid Parameters ◽  
Fat Meal

In order to investigate the effect of red wine on plasma lipid and oxidative stress parameters after a high-fat meal, fifteen healthy volunteers were studied: three days after a high-fat meal with 250 mL of water, they received the same meal with 250 mL of red wine. During both periods, serial blood samples were drawn before and 2, 4, and 8 hours after the meal to evaluate plasma lipids (cholesterol and triglycerides; retinyl palmitate), oxidative stress (D-ROM, and malondialdehyde) and antioxidant (total plasma antioxidant levels and uric acid) parameters. During the meal without wine, plasma lipid parameters increased significantly, whereas plasma total plasma antioxidant levels decreased, and a trend toward reduction of uric acid levels was seen). A similar trend in lipid parameters was observed after the meal with wine; no significant difference in individual lipid parameter trends after a meal with and without wine was observed. Wine ingestion induced higher total plasma antioxidant levels and uric acid; malondialdehyde levels remained constant after wine ingestion. Plasma D-ROM showed a significant postprandial increase in both experiments, but it was significantly lowered after wine ingestion. Our results give evidence of oxidative stress following a fat-rich meal in healthy subjects, suggesting that ingestion of red wine during a high-fat meal significantly reduces oxidative stress without inducing any significant modification in postprandial lipemia.

scholarly journals Effect of Red Wine Consumption on Biomarkers of Oxidative Stress

2012 ◽  
Vol 48 (2) ◽  
pp. 153-159 ◽  
Author(s):  
Ilse C. Schrieks ◽  
Robin van den Berg ◽  
Aafje Sierksma ◽  
Joline W.J. Beulens ◽  
Wouter H.J. Vaes ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Red Wine ◽  
Wine Consumption ◽  
Biomarkers Of Oxidative Stress

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

2010 ◽  
Vol 22 (2) ◽  
pp. 185-191 ◽  
Author(s):  
Gabriella Beko ◽  
Krisztina Hagymasi ◽  
Klara Szentmihalyi ◽  
Eva Stefanovits Banyai ◽  
Janos Osztovits ◽  
...  
Keyword(s):  
Trace Element ◽  
Antioxidant Status ◽  
Red Wine ◽  
Wine Consumption ◽  
Trace Element Levels

Moderate red wine consumption improves hemorheological parameters in healthy volunteers

2014 ◽  
Vol 56 (1) ◽  
pp. 13-23 ◽  
Author(s):  
A. Toth ◽  
B. Sandor ◽  
J. Papp ◽  
M. Rabai ◽  
D. Botor ◽  
...  
Keyword(s):  
Healthy Volunteers ◽  
Red Wine ◽  
Wine Consumption

Relationship between Ghrelin, reactive Oxygen Species and Oxidative Stress in Hypertensives

2021 ◽  
pp. 130-134
Author(s):  
M.B.S. Sugunakar ◽  
Priscilla Johnson ◽  
Shanthi Silambanan ◽  
Srinivas C.H. ◽  
Lavanya Sekhar
Keyword(s):  
Oxidative Stress ◽  
Reactive Oxygen Species ◽  
Healthy Volunteers ◽  
Blood Sample ◽  
Antioxidant Status ◽  
Reactive Oxygen ◽  
Oxygen Species ◽  
Total Antioxidant ◽  
The Mean ◽  
The Relationship

Globally, hypertension (HTN) is one of the leading cause of premature death as per WHO estimates.1 HTN poses a major public health burden as it is directly responsible for 57% of all stroke deaths and 24% of all coronary heart disease (CHD) deaths in India Oxidative stress refers to a state of elevated levels of reactive oxygen species (ROS) which occurs in several conditions such as hypertension that stimulate either ROS production or a deterioration in antioxidant defenses. Free radical like reactive oxygen species (ROS) were known to be involved in many cellular dysfunctions leading to the development of various lifestyle-related diseasesAlthough few researchers10,11 (Suematsu M 2005, Zwirska-Korczala K 2007) have reported the relationship between oxidative stress and the function of ghrelin, scanty information is available regarding the relationship between ghrelin and antioxidant status in hypertensives. Hence, this study was conducted to explore the association between Ghrelin and antioxidant status in hypertensives. Methodology: Blood Pressure was measured as per the JNC-7 recommendations, using Diamond digital monitor. BP cuff was tied on the right arm, with the subject in sitting position after five minutes of rest and then BP was measured. The AHA classification of hypertension was used to grade hypertension12 Subjects were advised to come for blood sample collection around 7am without having any breakfast the next day. 5ml of blood sample was collected, serum was separated labeled and stored in -200C for analysis. Ghrelin was estimated using sincere biotech ELISA kit E3091Hu HSN-38220090. Total antioxidant activity was measured by ferric reducing antioxidant power (FRAP) ASSAY colorimetric method13 Results: The study subjects were categorized into 3 groups. Group 1 – healthy volunteers; Group 2 – Grade 1 hypertensives (130–139mmHg SBP or 80–89mmHg DBP) and Group 3 – Grade 2 hypertensives (≥140mmHg SBP or ≥90mmHg DBP) The mean Ghrelin levels in Grade1 and Grade 2 hypertensives were lower when compared with healthy volunteers (Table.2, Fig.5) and it was statistically significant (P>0.0001) Similarly, the mean total antioxidant (TAO) levels in Grade 1 and Grade 2 hypertensives were lower when compared with healthy volunteers (Table.1, Fig.4) and it was statistically significant (p=0.000278). Fig.1 shows the correlation between Ghrelin levels and TAO levels. Antioxidant capacity was significantly (p=0.01) higher in the subjects with the higher levels of Ghrelin. Conclusion: It can be concluded that the redox balance changes in the blood of hypertensives. These changes may be compounded by Ghrelin which has an effect on vasodilator action of NO. Our results, therefore, highlight the need for more research to clarify the difference between oxidative stress linked to hypertension and the role of Ghrelin in hypertension. If proven, administration of ghrelin might become a unique new therapy for cardiovascular diseases.

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

2007 ◽  
Vol 2 (6) ◽  
pp. e127-e133 ◽  
Author(s):  
Anette Karlsen ◽  
Lars Retterstøl ◽  
Petter Laake ◽  
Siv Kjølsrud-Bøhn ◽  
Leiv Sandvik ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Status ◽  
Red Wine ◽  
Daily Intake ◽  
Healthy Adults

scholarly journals Metabolome-based clustering after moderate wine consumption

OENO One ◽  
2020 ◽  
Vol 54 (3) ◽  
pp. 455-467 ◽  
Author(s):  
Adelaida Esteban-Fernández ◽  
Clara Ibañez ◽  
Carolina Simó ◽  
Begoña Bartolomé ◽  
Victoria Moreno Arribas
Keyword(s):  
Clinical Trials ◽  
Healthy Volunteers ◽  
Red Wine ◽  
Nutritional Interventions ◽  
Phenolic Metabolites ◽  
Wine Consumption ◽  
Wine Polyphenols ◽  
Relative Production ◽  
First Time ◽  
Metabolomic Approach

Grouping individuals according to their metabolic capacities (metabotyping) has caused a shift from individualised to grouped treatments for the optimisation of nutritional interventions. Several studies have reported a stratification of patients into metabolic clusters after the intake of certain foods, of which polyphenols seem to be mostly associated with metabotypes. Despite this, there is a lack of metabotyping studies regarding wine consumption. In this context, the human urinary metabolome of healthy volunteers (n=41) was explored by means of a non-targeted metabolomic approach after an intervention with red wine (250 mL/day, 28 days). Three clusters of volunteers based on their relative production of phenolic metabolites were perceived , and the compounds responsible for this clustering were identified. To our knowledge, this is the first time that different urinary metabotypes have been described in healthy volunteers after moderate red wine consumption. Our findings suggest that stratification of individuals in clinical trials according to their metabotype is necessary to fully understand the health effects of wine polyphenols.

scholarly journals Chronic and moderate consumption of reduced-alcohol wine confers cardiac benefits in a rat model of pulmonary arterial hypertension

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Patrick Diaba-Nuhoho ◽  
Martin Cour ◽  
Nkanyiso Hadebe ◽  
David Marais ◽  
Sandrine Lecour ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Pulmonary Arterial Hypertension ◽  
Arterial Hypertension ◽  
Rat Model ◽  
Red Wine ◽  
Thiobarbituric Acid ◽  
Conjugated Dienes ◽  
Thiobarbituric Acid Reactive Substances ◽  
Acceleration Time ◽  
Pulmonary Arterial

Abstract Objectives In pulmonary arterial hypertension (PAH), right ventricular (RV) dysfunction develops via mechanisms involving oxidative stress. Moderate and chronic red wine (RW) consumption reduces oxidative stress and confers cardioprotection but its effect on PAH is unknown. We evaluated whether moderate and chronic consumption of reduced-alcohol RW (RARW) confers cardioprotection in a monocrotaline (MCT)-induced PAH rat model. Results Rats were randomly grouped: control; MCT; RARW; MCT + RARW. Wine was diluted to mimic moderate intake for humans, and consumed from 7 days before, until 28 days after MCT-injection. Echocardiography measured pulmonary artery acceleration time (PAAT) and RV thickness. Conjugated dienes (CD), and thiobarbituric acid reactive substances (TBARS) concentrations were assessed. MCT induced RV thickness and decreased PAAT compared to controls [1.22 ± 0.09 mm vs 0.46 ± 0.02 mm and 14 ± 1 vs 23 ± 2 m/s, respectively (p < 0.001)]. Chronic RARW consumption limited MCT-induced RV hypertrophy and increased PAAT. CD and TBARS increased in MCT-treated animals compared to controls (672 ± 43 nmol/L vs 453 ± 35 nmol/L; p < 0.01 and 13 ± 2 µmol/L vs 4 ± 0.3 µmol/L; p < 0.01). RARW reduced MCT-induced CD (472 ± 27 nmol/L vs 672 ± 43 nmol/L; p < 0.01). Conclusion Chronic and moderate intake of RARW ameliorates MCT-induced PAH in rats, which may be partly attributable to reduction of lipid peroxidation.

scholarly journals Moderate Wine Consumption Reduces Faecal Water Cytotoxicity in Healthy Volunteers

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2716
Author(s):  
Irene Zorraquín-Peña ◽  
Dolores González de Llano ◽  
Alba Tamargo ◽  
M. Victoria Moreno-Arribas ◽  
Begoña Bartolomé
Keyword(s):  
Cell Viability ◽  
Healthy Volunteers ◽  
Cell Lines ◽  
Red Wine ◽  
Favourable Effect ◽  
Control Group ◽  
Gut Health ◽  
Wine Consumption ◽  
Hct 116 ◽  
Assay Conditions

There are some studies that suggest that moderate consumption of wine, as part of a healthy and balanced diet, has a favourable effect on intestinal health. This study evaluates the effect of moderate wine consumption on faecal water (FW) cytotoxicity as a parameter of gut health. To that end, faecal samples before and after a red wine intervention study (250 mL of wine/day, 4 weeks) in healthy volunteers (n = 8) and in a parallel control group (n = 3) were collected and assayed for in vitro FW cytotoxicity. Two reference compounds, phenol and p-cresol, were used for assessing the cytotoxicity assays using two colon epithelial cell lines (HT-29 and HCT 116) and different assay conditions (FW dilution and incubation time). For the two cell lines and all assay conditions, the means of percentage cell viability were higher (lower cytotoxicity) for samples collected after the red wine intervention than for those collected before, although significant (p < 0.05) differences were only found in certain assay conditions for both cell lines. Significant positive correlations between the percentage cell viability and the contents of some faecal metabolites (short-chain fatty acids (SCFA) and phenolic acids (PA)) were found for the more resistant cell line (HCT 116), suggesting that the reduction in FW cytotoxicity observed after moderate red wine consumption was related to the production of microbial-derived metabolites such as SCFA and PA, whose faecal contents have been shown to increase after wine consumption. FW cytotoxicity can be deemed as a holistic biomarker that involves diet, gut microbiota and host.

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