| Autor: |
Nevena Mihailovic-Stanojevic, Katarina Savikin, Jelena Zivkovic, Gordana Zdunic, Zoran Miloradovic, Milan Ivanov, Danijela Karanovic, Una-Jovana Vajic, Djurdjica Jovovic, Jelica Grujic-Milanovic |
| Jazyk: |
angličtina |
| Rok vydání: |
2016 |
| Předmět: |
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| Zdroj: |
Journal of Functional Foods, Vol 26, Iss , Pp 719-730 (2016) |
| Druh dokumentu: |
article |
| ISSN: |
1756-4646 |
| DOI: |
10.1016/j.jff.2016.08.051 |
| Popis: |
Numerous studies have shown that moderate wine consumption is associated with decreased incidence of cardiovascular disease, including hypertension. Others observed that moderate alcohol consumption lowers the risk of cardiovascular events. The aim of the present study was to identify and quantify the components of red wine (RW) and alcohol-free red wine (AFRW), and compare the effects of their 4-week consumption (1 mL/day) on haemodynamics, lipid profile and oxidative stress in adult male spontaneously hypertensive rats (SHR). Among anthocyanins, malvidin 3-O-glucoside dominates in both RW and AFRW. AFRW reduces blood pressure of SHR. Both RW and AFRW can increase antioxidant capacity and reduce susceptibility of plasma to lipid peroxidation. RW, due to adverse triacylglycerol levels elevates the risk of cardiovascular complications in SHR. Removing alcohol from wine eliminates these adverse effects and promotes AFRW as a useful beverage in hypertensive patients. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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Full Text from ScienceDirect