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Constituents of red wine other than alcohol improve endothelial function in patients with coronary artery disease

Kalliopi Karatzi1, Christos Papamichael, Konstantinos Aznaouridis

  • 1Department of Nutrition and Dietetics, Harokopio University, Athens, Greece. popikaratzi@yahoo.com

Coronary Artery Disease
|December 9, 2004
PubMed

Insights

Red wine

Area of Science:

  • Cardiovascular Research
  • Endothelial Function Studies

Background:

  • Coronary Artery Disease (CAD) patients may benefit from moderate red wine consumption.
  • Limited knowledge exists on red wine's acute effects on postprandial endothelial function and hemostatic factors in CAD patients.

Purpose of the Study:

  • To investigate the postprandial effects of alcohol and antioxidants in red wine on endothelial function and fibrinogen levels in CAD patients.

Main Methods:

  • Fifteen male CAD patients consumed 250 ml of red wine or de-alcoholized red wine on separate occasions.
  • Flow-mediated dilation (FMD) and fibrinogen levels were measured pre-consumption and at 30, 60, and 90 minutes post-consumption.

Main Results:

  • De-alcoholized red wine consumption resulted in significantly higher FMD compared to regular red wine (P=0.05).
  • FMD increased after de-alcoholized red wine but decreased after regular red wine (P=0.006).
  • Fibrinogen concentrations remained unchanged with both beverages.

Conclusions:

  • Acute consumption of red wine without alcohol improved endothelial function (higher FMD) in CAD patients more than regular red wine.
  • The acute impact of red wine on endothelial function may stem from non-alcohol constituents.
Abstract

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