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Polyphenolics and fat absorption.

S Pal1, M Naissides, J Mamo

  • 1Department of Nutrition, Dietetics and Food Sciences, Curtin University, Perth Western Australia, Australia. s.pal@curtin.edu.au

International Journal of Obesity and Related Metabolic Disorders : Journal of the International Association for the Study of Obesity
|February 19, 2004
PubMed
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Red wine, both alcoholic and dealcoholized, reduced postprandial levels of chylomicrons and their remnants (apoB48) in dyslipidemic postmenopausal women. This suggests red wine may improve lipid metabolism and potentially lower cardiovascular risk.

Area of Science:

  • Cardiovascular Health
  • Nutritional Science
  • Endocrinology

Background:

  • Dyslipidemia is a significant risk factor for cardiovascular disease, particularly in postmenopausal women.
  • Lipid and lipoprotein metabolism plays a crucial role in cardiovascular health.
  • The French paradox suggests a link between red wine consumption and lower cardiovascular mortality.

Purpose of the Study:

  • To investigate the acute effects of red wine polyphenolic compounds on lipid and lipoprotein metabolism.
  • To determine if red wine consumption influences postprandial lipid profiles in dyslipidemic postmenopausal women.

Main Methods:

  • A randomized crossover study involving eight dyslipidemic postmenopausal women.
  • Participants consumed a mixed meal with water, dealcoholized red wine, or alcoholic red wine.

Related Experiment Videos

  • Postprandial blood samples were analyzed for apolipoprotein B48 (apoB48), lipids, insulin, and glucose.

    • Main Results:

    • Postprandial apoB48 levels, a marker for chylomicrons and their remnants, were significantly reduced after consuming both alcoholic and dealcoholized red wine compared to water.
    • No significant differences were noted in other measured parameters like total cholesterol, LDL-cholesterol, HDL-cholesterol, triglycerides, insulin, or glucose.

    Conclusions:

    • Acute red wine consumption, irrespective of alcohol content, attenuates postprandial chylomicron and remnant levels.
    • This effect may be mediated by delayed dietary fat absorption, as indicated by reduced apoB48.
    • The observed reduction in postprandial lipoproteins could contribute to the explanation of lower cardiovascular mortality rates associated with red wine consumption.