The influence of moderate red wine consumption on antioxidant status and indices of oxidative stress associated with CHD in healthy volunteers
The effects of moderate red wine consumption on the antioxidant status and indices of lipid peroxidation and oxidative stress associated with CHD were investigated. A randomised, controlled study was performed with twenty free-living healthy volunteers. Subjects in the red wine group consumed 375 ml...
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| Veröffentlicht in: | British journal of nutrition 2005-02, Vol.93 (2), p.233-240 |
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| creator | Tsang, Catherine Higgins, Siobhan Duthie, Garry G. Duthie, Susan J. Howie, Moira Mullen, William Lean, Michael E. J. Crozier, Alan |
| description | The effects of moderate red wine consumption on the antioxidant status and indices of lipid peroxidation and oxidative stress associated with CHD were investigated. A randomised, controlled study was performed with twenty free-living healthy volunteers. Subjects in the red wine group consumed 375 ml red wine daily for 2 weeks. We measured the total concentration of phenolics and analysed the individual phenolics in the wine and plasma by HPLC with tandem MS. The antioxidant capacity of plasma was measured with electron spin resonance spectroscopy while homocysteine and fasting plasma lipids were also determined. The production of conjugated dienes and thiobarbituric acid-reactive substances (TBARS) were measured in Cu-oxidised LDL. Plasma total phenolic concentrations increased significantly after 2 weeks of daily red wine consumption (P≤0·001) and trace levels of metabolites, mainly glucuronides and methyl glucuronides of (+)-catechin and (−)-epicatechin, were detected in the plasma of the red wine group. These flavan-3-ol metabolites were not detected in plasma from the control group. The maximum concentrations of conjugated dienes and TBARS in Cu-oxidised LDL were reduced (P≤0·05) and HDL cholesterol concentrations increased (P≤0·05) following red wine consumption. The findings from the present study provide some evidence for potential protective effects of moderate consumption of red wine in healthy volunteers. |
| doi_str_mv | 10.1079/BJN20041311 |
| format | Article |
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J. ; Crozier, Alan</creator><creatorcontrib>Tsang, Catherine ; Higgins, Siobhan ; Duthie, Garry G. ; Duthie, Susan J. ; Howie, Moira ; Mullen, William ; Lean, Michael E. J. ; Crozier, Alan</creatorcontrib><description>The effects of moderate red wine consumption on the antioxidant status and indices of lipid peroxidation and oxidative stress associated with CHD were investigated. A randomised, controlled study was performed with twenty free-living healthy volunteers. Subjects in the red wine group consumed 375 ml red wine daily for 2 weeks. We measured the total concentration of phenolics and analysed the individual phenolics in the wine and plasma by HPLC with tandem MS. The antioxidant capacity of plasma was measured with electron spin resonance spectroscopy while homocysteine and fasting plasma lipids were also determined. The production of conjugated dienes and thiobarbituric acid-reactive substances (TBARS) were measured in Cu-oxidised LDL. Plasma total phenolic concentrations increased significantly after 2 weeks of daily red wine consumption (P≤0·001) and trace levels of metabolites, mainly glucuronides and methyl glucuronides of (+)-catechin and (−)-epicatechin, were detected in the plasma of the red wine group. These flavan-3-ol metabolites were not detected in plasma from the control group. The maximum concentrations of conjugated dienes and TBARS in Cu-oxidised LDL were reduced (P≤0·05) and HDL cholesterol concentrations increased (P≤0·05) following red wine consumption. The findings from the present study provide some evidence for potential protective effects of moderate consumption of red wine in healthy volunteers.</description><identifier>ISSN: 0007-1145</identifier><identifier>EISSN: 1475-2662</identifier><identifier>DOI: 10.1079/BJN20041311</identifier><identifier>PMID: 15788107</identifier><identifier>CODEN: BJNUAV</identifier><language>eng</language><publisher>Cambridge, UK: Cambridge University Press</publisher><subject>Adult ; Alcohol Drinking - metabolism ; antioxidant activity ; Antioxidants ; Antioxidants - metabolism ; Biological and medical sciences ; blood lipids ; blood serum ; cardioprotective effect ; Carotenoids - blood ; chemical composition ; Chromatography, High Pressure Liquid - methods ; Conjugated dienes ; Coronary Disease - metabolism ; Coronary Disease - prevention & control ; Feeding. Feeding behavior ; food intake ; free radicals ; Fundamental and applied biological sciences. Psychology ; Glucuronides - blood ; homocysteine ; Humans ; Hydrocarbons - blood ; lipid peroxidation ; Lipids ; Lipids - blood ; Liquid chromatography ; Metabolites ; Middle Aged ; Oxidative stress ; Oxidative Stress - physiology ; Peroxidation ; phenolic compounds ; Phenolics ; Phenols ; Phenols - blood ; Red wine ; red wines ; Thiobarbituric Acid Reactive Substances - analysis ; Thiobarbituric acid-reactive substances ; Trace levels ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; volunteers ; Wine ; Wines</subject><ispartof>British journal of nutrition, 2005-02, Vol.93 (2), p.233-240</ispartof><rights>Copyright © The Nutrition Society 2005</rights><rights>2006 INIST-CNRS</rights><rights>The Nutrition Society</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c481t-9f9d1102611462583f278d6b4eaf21ef3b4b9492f38bb9b79a67959e5e967f0a3</citedby><cites>FETCH-LOGICAL-c481t-9f9d1102611462583f278d6b4eaf21ef3b4b9492f38bb9b79a67959e5e967f0a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16706111$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15788107$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Tsang, Catherine</creatorcontrib><creatorcontrib>Higgins, Siobhan</creatorcontrib><creatorcontrib>Duthie, Garry G.</creatorcontrib><creatorcontrib>Duthie, Susan J.</creatorcontrib><creatorcontrib>Howie, Moira</creatorcontrib><creatorcontrib>Mullen, William</creatorcontrib><creatorcontrib>Lean, Michael E. J.</creatorcontrib><creatorcontrib>Crozier, Alan</creatorcontrib><title>The influence of moderate red wine consumption on antioxidant status and indices of oxidative stress associated with CHD in healthy volunteers</title><title>British journal of nutrition</title><addtitle>Br J Nutr</addtitle><description>The effects of moderate red wine consumption on the antioxidant status and indices of lipid peroxidation and oxidative stress associated with CHD were investigated. A randomised, controlled study was performed with twenty free-living healthy volunteers. Subjects in the red wine group consumed 375 ml red wine daily for 2 weeks. We measured the total concentration of phenolics and analysed the individual phenolics in the wine and plasma by HPLC with tandem MS. The antioxidant capacity of plasma was measured with electron spin resonance spectroscopy while homocysteine and fasting plasma lipids were also determined. The production of conjugated dienes and thiobarbituric acid-reactive substances (TBARS) were measured in Cu-oxidised LDL. Plasma total phenolic concentrations increased significantly after 2 weeks of daily red wine consumption (P≤0·001) and trace levels of metabolites, mainly glucuronides and methyl glucuronides of (+)-catechin and (−)-epicatechin, were detected in the plasma of the red wine group. These flavan-3-ol metabolites were not detected in plasma from the control group. The maximum concentrations of conjugated dienes and TBARS in Cu-oxidised LDL were reduced (P≤0·05) and HDL cholesterol concentrations increased (P≤0·05) following red wine consumption. The findings from the present study provide some evidence for potential protective effects of moderate consumption of red wine in healthy volunteers.</description><subject>Adult</subject><subject>Alcohol Drinking - metabolism</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Antioxidants - metabolism</subject><subject>Biological and medical sciences</subject><subject>blood lipids</subject><subject>blood serum</subject><subject>cardioprotective effect</subject><subject>Carotenoids - blood</subject><subject>chemical composition</subject><subject>Chromatography, High Pressure Liquid - methods</subject><subject>Conjugated dienes</subject><subject>Coronary Disease - metabolism</subject><subject>Coronary Disease - prevention & control</subject><subject>Feeding. Feeding behavior</subject><subject>food intake</subject><subject>free radicals</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Glucuronides - blood</subject><subject>homocysteine</subject><subject>Humans</subject><subject>Hydrocarbons - blood</subject><subject>lipid peroxidation</subject><subject>Lipids</subject><subject>Lipids - blood</subject><subject>Liquid chromatography</subject><subject>Metabolites</subject><subject>Middle Aged</subject><subject>Oxidative stress</subject><subject>Oxidative Stress - physiology</subject><subject>Peroxidation</subject><subject>phenolic compounds</subject><subject>Phenolics</subject><subject>Phenols</subject><subject>Phenols - blood</subject><subject>Red wine</subject><subject>red wines</subject><subject>Thiobarbituric Acid Reactive Substances - analysis</subject><subject>Thiobarbituric acid-reactive substances</subject><subject>Trace levels</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>volunteers</subject><subject>Wine</subject><subject>Wines</subject><issn>0007-1145</issn><issn>1475-2662</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNptkVFv0zAQxyMEYt3giXewkMYLCtiOE8ePUFgHVCC07tlykvPqkcTFdsb2JfjMXGlFEUKydLb_P_10p8uyJ4y-YlSq128_fuaUClYwdi-bMSHLnFcVv5_NKKUyZ0yUR9lxjNf4rBlVD7MjVsoar3KW_VytgbjR9hOMLRBvyeA7CCYBCdCRH24E0voxTsMmOT8SPGbE263rsJKYTJoifnUo6VwLcav4nSZ3A5gHiJjH6FuH0q0xrcn8_B3yZA2mT-s7cuP7aUwAIT7KHljTR3i8ryfZ5dn71fw8X35ZfJi_WeatqFnKlVUdY5RXOFzFy7qwXNZd1QgwljOwRSMaJRS3Rd00qpHKVFKVCkpQlbTUFCfZi513E_z3CWLSg4st9L0ZwU9RV7IUiiqB4PN_wGs_hRF705wVdcELVSL0cge1wccYwOpNcIMJd5pRvd2R_mtHSD_dK6dmgO7A7peCwOkeMLE1vQ1mbF08cJWkOPhWlO84FxPc_slN-Ib9F7LU1eKrFmcXiq8Wn_QS-Wc73hqvzVVA5-UFp6ygVCnBGT0YWzM0wXVXcBj3f6P8AhhMwGI</recordid><startdate>20050201</startdate><enddate>20050201</enddate><creator>Tsang, Catherine</creator><creator>Higgins, Siobhan</creator><creator>Duthie, Garry G.</creator><creator>Duthie, Susan J.</creator><creator>Howie, Moira</creator><creator>Mullen, William</creator><creator>Lean, Michael E. 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J. ; Crozier, Alan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c481t-9f9d1102611462583f278d6b4eaf21ef3b4b9492f38bb9b79a67959e5e967f0a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Adult</topic><topic>Alcohol Drinking - metabolism</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Antioxidants - metabolism</topic><topic>Biological and medical sciences</topic><topic>blood lipids</topic><topic>blood serum</topic><topic>cardioprotective effect</topic><topic>Carotenoids - blood</topic><topic>chemical composition</topic><topic>Chromatography, High Pressure Liquid - methods</topic><topic>Conjugated dienes</topic><topic>Coronary Disease - metabolism</topic><topic>Coronary Disease - prevention & control</topic><topic>Feeding. Feeding behavior</topic><topic>food intake</topic><topic>free radicals</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Glucuronides - blood</topic><topic>homocysteine</topic><topic>Humans</topic><topic>Hydrocarbons - blood</topic><topic>lipid peroxidation</topic><topic>Lipids</topic><topic>Lipids - blood</topic><topic>Liquid chromatography</topic><topic>Metabolites</topic><topic>Middle Aged</topic><topic>Oxidative stress</topic><topic>Oxidative Stress - physiology</topic><topic>Peroxidation</topic><topic>phenolic compounds</topic><topic>Phenolics</topic><topic>Phenols</topic><topic>Phenols - blood</topic><topic>Red wine</topic><topic>red wines</topic><topic>Thiobarbituric Acid Reactive Substances - analysis</topic><topic>Thiobarbituric acid-reactive substances</topic><topic>Trace levels</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><topic>volunteers</topic><topic>Wine</topic><topic>Wines</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tsang, Catherine</creatorcontrib><creatorcontrib>Higgins, Siobhan</creatorcontrib><creatorcontrib>Duthie, Garry G.</creatorcontrib><creatorcontrib>Duthie, Susan J.</creatorcontrib><creatorcontrib>Howie, Moira</creatorcontrib><creatorcontrib>Mullen, William</creatorcontrib><creatorcontrib>Lean, Michael E. 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J.</au><au>Crozier, Alan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The influence of moderate red wine consumption on antioxidant status and indices of oxidative stress associated with CHD in healthy volunteers</atitle><jtitle>British journal of nutrition</jtitle><addtitle>Br J Nutr</addtitle><date>2005-02-01</date><risdate>2005</risdate><volume>93</volume><issue>2</issue><spage>233</spage><epage>240</epage><pages>233-240</pages><issn>0007-1145</issn><eissn>1475-2662</eissn><coden>BJNUAV</coden><abstract>The effects of moderate red wine consumption on the antioxidant status and indices of lipid peroxidation and oxidative stress associated with CHD were investigated. A randomised, controlled study was performed with twenty free-living healthy volunteers. Subjects in the red wine group consumed 375 ml red wine daily for 2 weeks. We measured the total concentration of phenolics and analysed the individual phenolics in the wine and plasma by HPLC with tandem MS. The antioxidant capacity of plasma was measured with electron spin resonance spectroscopy while homocysteine and fasting plasma lipids were also determined. The production of conjugated dienes and thiobarbituric acid-reactive substances (TBARS) were measured in Cu-oxidised LDL. Plasma total phenolic concentrations increased significantly after 2 weeks of daily red wine consumption (P≤0·001) and trace levels of metabolites, mainly glucuronides and methyl glucuronides of (+)-catechin and (−)-epicatechin, were detected in the plasma of the red wine group. These flavan-3-ol metabolites were not detected in plasma from the control group. The maximum concentrations of conjugated dienes and TBARS in Cu-oxidised LDL were reduced (P≤0·05) and HDL cholesterol concentrations increased (P≤0·05) following red wine consumption. The findings from the present study provide some evidence for potential protective effects of moderate consumption of red wine in healthy volunteers.</abstract><cop>Cambridge, UK</cop><pub>Cambridge University Press</pub><pmid>15788107</pmid><doi>10.1079/BJN20041311</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | British journal of nutrition, 2005-02, Vol.93 (2), p.233-240 |
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| subjects | Adult Alcohol Drinking - metabolism antioxidant activity Antioxidants Antioxidants - metabolism Biological and medical sciences blood lipids blood serum cardioprotective effect Carotenoids - blood chemical composition Chromatography, High Pressure Liquid - methods Conjugated dienes Coronary Disease - metabolism Coronary Disease - prevention & control Feeding. Feeding behavior food intake free radicals Fundamental and applied biological sciences. Psychology Glucuronides - blood homocysteine Humans Hydrocarbons - blood lipid peroxidation Lipids Lipids - blood Liquid chromatography Metabolites Middle Aged Oxidative stress Oxidative Stress - physiology Peroxidation phenolic compounds Phenolics Phenols Phenols - blood Red wine red wines Thiobarbituric Acid Reactive Substances - analysis Thiobarbituric acid-reactive substances Trace levels Vertebrates: anatomy and physiology, studies on body, several organs or systems volunteers Wine Wines |
| title | The influence of moderate red wine consumption on antioxidant status and indices of oxidative stress associated with CHD in healthy volunteers |
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