Effect of red wine consumption on biomarkers of oxidative stress
| Autor: | Aafje Sierksma, Joline W.J. Beulens, Wouter H. J. Vaes, Ilse C. Schrieks, Henk F. J. Hendriks, Robin van den Berg |
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| Přispěvatelé: | Epidemiology and Data Science, ACS - Diabetes & metabolism, ACS - Heart failure & arrhythmias, APH - Health Behaviors & Chronic Diseases |
| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
Adult
Male Alcohol Drinking Down-Regulation Wine Urine medicine.disease_cause Antioxidants chemistry.chemical_compound Humans Medicine Food science Aged Creatinine Meal Cross-Over Studies business.industry digestive oral and skin physiology NF-kappa B food and beverages General Medicine Middle Aged Crossover study Treatment period Up-Regulation Oxidative Stress chemistry Trolox business Biomarkers Oxidative stress HeLa Cells |
| Zdroj: | Schrieks, I C, van den Berg, R, Sierksma, A, Beulens, J W J, Vaes, W H J & Hendriks, H F J 2013, ' Effect of red wine consumption on biomarkers of oxidative stress ', Alcohol and Alcoholism, vol. 48, no. 2, pp. 153-159 . https://doi.org/10.1093/alcalc/ags086 Alcohol and Alcoholism, 48(2), 153-159. Oxford University Press |
| ISSN: | 0735-0414 |
| DOI: | 10.1093/alcalc/ags086 |
| Popis: | Aims: 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-PGF2α) in healthy men. Methods: Nineteen healthy men with an increased waist circumference (≥94 cm) and a body mass index above 25 kg/m2 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. Results: 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-PGF2α 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. Conclusions: 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-PGF2α. © The Author 2012. Medical Council on Alcohol and Oxford University Press. All rights reserved. |
| Databáze: | OpenAIRE |
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