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Wine polyphenols and optimal nutrition.

Fulvio Ursini1, Alex Sevanian

  • 1Department of Biological Chemistry, University of Padova, Padova, Italy. ursini@mail.bio.unipd.it

Annals of the New York Academy of Sciences
|June 21, 2002
PubMed
Summary

Wine consumption with meals, particularly due to procyanidins, reduces oxidative stress and protects against cardiovascular disease by preventing LDL oxidation and atherogenesis.

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Area of Science:

  • Cardiovascular Research
  • Nutritional Science
  • Food Chemistry

Background:

  • The Mediterranean diet emphasizes wine consumption with meals.
  • Wine's cardiovascular benefits are linked to reduced oxidative damage to plasma lipoproteins.
  • Oxidative damage is exacerbated by consuming oxidized lipids in food.

Purpose of the Study:

  • To investigate wine's role in mitigating food-derived oxidative stress.
  • To identify the specific wine components responsible for antioxidant effects.
  • To evaluate the impact of wine on lipoprotein oxidation and atherogenesis.

Main Methods:

  • Assessing postprandial changes in lipid hydroperoxides and LDL- after consuming meals with and without wine.
  • Analyzing the antioxidant capacity of wine components, focusing on procyanidins.
  • Conducting animal studies with rabbits fed a high-cholesterol diet and supplemented with grapeseed procyanidins.

Main Results:

  • Wine consumption minimized postprandial increases in lipid hydroperoxides and LDL-, and reduced LDL oxidability.
  • Procyanidins were identified as key antioxidants in wine, superior to monomers.
  • Grapeseed procyanidins reduced plasma lipid peroxides and inhibited foam cell deposition in rabbits.

Conclusions:

  • Wine, particularly its procyanidins, effectively combats food-induced oxidative stress.
  • These effects contribute to preventing atherogenesis, even in hypercholesterolemic conditions.
  • Wine's role in the Mediterranean diet may offer significant cardiovascular protection through antioxidant mechanisms.

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