Moderate consumption of red wine, but not gin, decreases erythrocyte superoxide dismutase activity: A randomised cross-over trial☆

Autor: Elena Casals, Ramon Estruch, Alvaro Urbano-Márquez, Emilia Antúnez, Domenico Rotilio, Gemma Chiva-Blanch, G. de Gaetano, Rosa M. Lamuela-Raventós, F. Mota, Emilio Sacanella, Cristina Andres-Lacueva, R. Deulofeu
Rok vydání: 2011
Předmět:
Male
Erythrocytes
Antioxidant
Endocrinology
Diabetes and Metabolism
medicine.medical_treatment
Medicine (miscellaneous)
Blood Pressure
Wine
medicine.disease_cause
Antioxidants
chemistry.chemical_compound
Prospective Studies
chemistry.chemical_classification
Cross-Over Studies
Nutrition and Dietetics
medicine.diagnostic_test
biology
Alcoholic Beverages
Glutathione peroxidase
food and beverages
Vitamins
Middle Aged
Malondialdehyde
Lipids
Lipoproteins
LDL
Biochemistry
Cardiology and Cardiovascular Medicine
Adult
medicine.medical_specialty
Superoxide dismutase
Phenols
Internal medicine
medicine
Humans
Blood Coagulation
Exercise
Flavonoids
Superoxide Dismutase
business.industry
Body Weight
Polyphenols
Feeding Behavior
Diet
Endocrinology
chemistry
biology.protein
Lipid profile
business
Oxidative stress
Lipoprotein
Zdroj: Nutrition, Metabolism and Cardiovascular Diseases. 21:46-53
ISSN: 0939-4753
Popis: Background and Aims Several studies have shown that moderate alcohol consumption reduces the risk of coronary heart disease, a disease related to oxidative stress. However, the effects of different alcoholic beverages on antioxidant status are not fully known. Our aim was therefore to compare the effects of a moderate intake of an alcoholic beverage with high polyphenol content (red wine) and another without polyphenol content (gin) on plasma antioxidant vitamins, lipid profile and oxidability of low-density lipoprotein (LDL) particles. Methods and results Forty healthy men (mean age, 38 years) were included in a randomised cross-over trial. After a 15-day washout period, subjects received 30g/ethanol/d as either wine or gin for 28 days. Diet and exercise were monitored. Before and after each intervention, we measured serum vitamins, malondialdehyde (MDA), superoxide dismutase (SOD) and glutathione peroxidase activities, lipid profile, oxidized LDL and LDL resistance to ex-vivo oxidative stress. Compared to gin intervention, wine intake reduced plasma SOD activity [−8.1U/gHb (95% confidence interval, CI, −138 to −25; P =0.009)] and MDA levels [−11.9nmol/L (CI, −21.4 to−2.5; P =0.020)]. Lag phase time of LDL oxidation analysis also increased 11.0min (CI, 1.2–20.8; P =0.032) after wine, compared to gin, whereas no differences were observed between the two interventions in oxidation rate of LDL particles. Peroxide concentration in LDL particles also decreased after wine [−0.18nmol/mL (CI, −0.3 to−0.08; P =0.020)], as did plasma oxidized LDL concentrations [−11.0U/L (CI,−17.3 to −6.1; P =0.009)]. Conclusion Compared to gin, red wine intake has greater antioxidant effects, probably due to its high polyphenolic content.
Databáze: OpenAIRE
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