Decrease in serum total cholesterol and increase in high-density lipoprotein cholesterol in rats following moderate intake of sherry

• Published in: Journal of the science of food and agriculture Vol. 84; no. 7; pp. 613 - 615
• Main Authors: Elorza, F.L, Jimenez-Caliani, A, Jimenez-Jorge, S, Naranjo, M.C, Naji, L, Estevez, M.I, Mateos-Romero, J.M, Mateo, J, Guerrero, J.M
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01-05-2004; Wiley; John Wiley and Sons, Limited
• Subjects: Alcohol use; Animal productions; antioxidant; Biological and medical sciences; blood lipids; blood serum; Cholesterol; Fermented food industries; Food industries; food intake; Fundamental and applied biological sciences. Psychology; HDL cholesterol; high density lipoprotein; rats; Rodents; sherry; Terrestrial animal productions; Vertebrates; wine; Wines; Wines and vinegars; Wine; Rat; Animal feeding; High density; Rodentia; Lipoprotein; Antioxidant; HDL cholesterol; sherry; Alcoholic beverage; Vertebrata; Mammalia; Decrease; Cholesterol HDL; Total; Serum
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.1715

Moderate intake of sherry by rats resulted in a decrease in serum total cholesterol and an increase in the proportion of high-density lipoprotein cholesterol. Oloroso, manzanilla, fino and amontillado sherries all exerted similar effects. These effects were apparently not related to the ethanol content, since an aqueous solution of ethanol did not modify cholesterol levels. Therefore other compounds must be responsible for the effects observed. This paper shows that, in addition to typical red and white wines, sherries should be included in the list of wines with beneficial physiological effects following moderate consumption.