[Experimental study of resveratrol and flavonoids in red wine with regard to their possible hypolipemic effects]

Resveratrol (trans-3,5,4'-trihydroxystilben) is a polyphenol (phytoalexin) naturally found in wine and different therapeutic plants. It is a substance with an antioxidant and estrogenic effect and the ability to inhibit the growth of some tumours. Some studies mention its possible antiaggregation, neuroprotective and antiallergic effect. In the submitted pilot study the authors investigated the effect of resveratrol and flavonoids (anthocyanins, catechins) on serum lipid levels, in particular total cholesterol and liver enzymes in the laboratory rat. In the experiments healthy animals were used (fed a standard diet) as well as hypercholesterolemic animals (fed a special sugar diet) and treated animals. The investigated parameters were total cholesterol, HDL-cholesterol, aminotransferase aspartate (AST) and alanine aminotransferase (ALT). The conclusions of the investigation indicate that resveratrol and flavonoids (anthocyanins, catechins) found in red wine significantly reduce the total cholesterol level in the hypercholesterolemic rat. The resultant effect of resveratrol and flavonoids on liver enzymes in our experiment is not unequivocal.