Plasma polyphenols and antioxidants, oxidative DNA damage and endothelial function in a diet and wine intervention study in humans

• Published in: Drugs under experimental and clinical research Vol. 25; no. 2-3; p. 133
• Main Authors: Leighton, F, Cuevas, A, Guasch, V, Pérez, D D, Strobel, P, San Martín, A, Urzua, U, Díez, M S, Foncea, R, Castillo, O, Mizón, C, Espinoza, M A, Urquiaga, I, Rozowski, J, Maiz, A, Germain, A
• Format: Journal Article
• Language: English
• Published: Switzerland 1999
• Subjects: Adult; Antioxidants - analysis; Arteriosclerosis - prevention & control; Diet, Atherogenic; Dietary Fats; DNA Damage - drug effects; Endothelium, Vascular - drug effects; Endothelium, Vascular - physiology; Flavonoids; Humans; Lipid Metabolism; Male; Oxidative Stress - drug effects; Phenols - blood; Phenols - metabolism; Polymers - metabolism; Polyphenols; Wine - analysis
• ISSN: 0378-6501

An intervention study was performed to evaluate the influence of a Mediterranean diet, a high fat diet, and their supplementation with red wine in moderate amounts, on biochemical, physiological, and clinical parameters related to atherosclerosis and other chronic diseases. For 3 months two groups of 21 male volunteers each, received either a Mediterranean diet or a high fat diet; during the second month, red wine was added isocalorically, 240 ml/day. Participants were kept under close medical and nutritional surveillance. At days 0, 30, 60 and 90, clinical, physiological and biochemical evaluations were made. Plasma vitamin C was significantly decreased in the high fat diet group compared to the Mediterranean diet group. After wine supplementation to the Mediterranean diet, a significant 13.5% increase in plasma vitamin C was observed. Furthermore, when wine was added vitamin E decreased significantly in plasma, 15% in the high fat diet and 26% in the Mediterranean diet. Total plasma antioxidant capacity (total antioxidant reactivity) increased 28% above basal levels in the Mediterranean diet group, but not in the high fat diet group. In both groups, wine induced a marked increase in total antioxidant reactivity above basal levels, 56% and 23%, respectively. Oxidative DNA damage, detected as 8-hydroxydeoxyguanosine (8-OHdG) levels in blood leukocyte DNA, was markedly increased by the high fat diet; however, it was strongly reduced, to approximately 50% basal values, after wine supplementation, both in the high fat diet and Mediterranean diet groups. Endothelial function, evaluated noninvasively as flow-mediated vascular reactivity of the brachial artery, was suppressed by the high fat diet, and was normal after wine supplementation. These effects are attributed to oxidative stress associated with a high fat diet, and to the elevated plasma antioxidant capacity associated with wine consumption and the Mediterranean diet. The results presented support the following conclusions: a high fat diet induces oxidative stress; a diet rich in fruits and vegetables enhances antioxidant defenses; wine supplementation to a high fat or a Mediterranean diet increases plasma antioxidant capacity, decreases oxidative DNA damage, and normalizes endothelial function.