Red wine consumption does not affect oxidizability of low-density lipoproteins in volunteers

• Published in: The American journal of clinical nutrition Vol. 63; no. 3; pp. 329 - 334
• Main Authors: de Rijke, YB, Demacker, PN, Assen, NA, Sloots, LM, Katan, MB, Stalenhoef, AF
• Format: Journal Article
• Language: English
• Published: Bethesda, MD Elsevier Inc 01-03-1996; American Society for Clinical Nutrition; American Society for Clinical Nutrition, Inc
• Subjects: ACIDE ASCORBIQUE; ACIDE URIQUE; ACIDO ASCORBICO; ACIDO URICO; Adult; Afdeling Humane voeding; Amidines - pharmacology; ANTIOXIDANTES; ANTIOXIDANTS; ANTIOXYDANT; ASCORBIC ACID; Biological and medical sciences; BLOOD LIPIDS; BLOOD PLASMA; CHOLESTEROL; COLESTEROL; Double-Blind Method; Feeding. Feeding behavior; Female; FEMME; Flavonoids - administration & dosage; Flavonoids - pharmacology; Fundamental and applied biological sciences. Psychology; GLUTATHION; GLUTATHIONE; GLUTATION; HEMOLIPIDOS; HIGH DENSITY LIPOPROTEIN; HOMBRES; HOMME; Human Nutrition; Human Nutrition & Health; Human Nutrition (HNE); Humane Voeding; Humane Voeding & Gezondheid; Humans; KINETICS; LIPID PEROXIDATION; Lipid Peroxidation - drug effects; LIPIDE SANGUIN; LIPOPROTEINAS; LIPOPROTEINE; LIPOPROTEINS; Lipoproteins, LDL - blood; Male; MEN; Middle Aged; MUJERES; NETHERLANDS; Oxidation; Oxidation-Reduction; PAISES BAJOS; PAYS BAS; PEROXIDACION LIPIDICA; PEROXYDATION DES LIPIDES; PLASMA SANGUIN; PLASMA SANGUINEO; Proteins; QUINONAS; QUINONE; QUINONES; SUSCEPTIBILITY; TRIGLICERIDOS; TRIGLYCERIDE; TRIGLYCERIDES; UBIQUINOL; UBIQUINONES; URATE; URIC ACID; Vertebrates: anatomy and physiology, studies on body, several organs or systems; VIN; VINOS; VITAMIN E; VITAMINA E; VITAMINE E; VLAG; WHITE WINE; Wine; WINES; WOMEN; Human; Lipoprotein; Antioxidant; Red wine; Flavonoid; In vitro; Biological activity; Feeding; Alcoholic beverage; In vivo; Polyphenol; Diet; Fermented beverage; Oxidation; Dealcoholization
• ISSN: 0002-9165; 1938-3207
• DOI: 10.1093/ajcn/63.3.329

Phenolic compounds in red wine may protect low-density lipoproteins (LDL) against oxidative modification, thereby reducing the risk of cardiovascular morbidity. However, in vivo data are scarce. We gave 13 healthy volunteers 550 mL red wine and another 11 volunteers white wine for 4 wk in a randomized double-blind trial. Interference by alcoholic components of wine was eliminated by reducing the alcohol content to 3.5% Red wine did not affect the susceptibility of LDL to Cu2+ -mediated oxidative modification [lag time before and after red wine drinking (chi +/- SD) 61.8 +/- 7.7 and 62.7 +/- 11.8 min, respectively; lag time before and after white wine drinking: 64.5 +/- 10.4 and 63.3 +/- 10.8 min, respectively]. Concentrations of the antioxidants urate, vitamin C, and glutathione in plasma and of vitamin E and ubiquinol-10 in LDL were also unchanged after either red or white wine consumption. The results of this study do not show a beneficial effect of red wine consumption on LDL oxidation.