Cardiovascular risk and benefits from antioxidant dietary intervention with red wine in asymptomatic hypercholesterolemics

Clinical Nutrition ESPEN
C ApostolidouC Kourtidou-Papadeli

Abstract

The role of red wine in cardiovascular risk prevention has been documented by several epidemiological studies in patients and normocholesterolemic healthy individuals. However, it is unclear whether hypercholesterolemic individuals free of cardiovascular disease would equally benefit from moderate red wine consumption to prevent atherosclerosis and the development of cardiovascular disease. Forty (40) healthy male and female volunteers were recruited, divided into 2 age-adjusted groups according to their total cholesterol levels; in asymptomatic hypercholesterolemics (AHC), and normocholesterolemics (NC). Total Antioxidant Capacity (TAC), Lipid profile, Vitamin E, and cardiovascular risk indexes (Low Density Lipoproteins (LDL)/High Density Lipoproteins (HDL) and Vitamin E/Total Cholesterol (TC) were evaluated in the blood serum of all subjects prior to and 1 month after once daily red wine consumption as well as prior to and after being given a placebo drink following a 1 month wash out period. TAC significantly increased after the intervention in all subjects in AHC and NC group with a mean difference (post-pre) 1.78 mmol/l and 0.87 mmol/l, respectively. Vitamin E significantly increased especially in AHC group (13.1% increase...Continue Reading

Citations

Sep 26, 2017·Critical Reviews in Food Science and Nutrition·Nevin ŞanlierAybüke Ceyhun Sezgin
Jul 2, 2020·The Cochrane Database of Systematic Reviews·Sara TasnimJames M Wright
Feb 22, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Iva FernandesVictor de Freitas
Nov 16, 2016·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·María José Jara-PalaciosFrancisco J Heredia
Aug 12, 2016·Nutrition and Metabolic Insights·Melissa M MarkoskiAline Marcadenti
Aug 12, 2018·Diseases·Eleni PavlidouConstantinos Giaginis
Jan 17, 2019·Journal of Nutrition and Metabolism·Carolinne Thaísa de Oliveira Fernandes MirandaVivian Nogueira Silbiger
Jan 11, 2020·Critical Reviews in Food Science and Nutrition·Sandra Maria BarbalhoUri Adrian Prync Flato
Feb 6, 2019·Food Research International·Thulile NdlovuOluwafemi J Caleb
Mar 3, 2021·Food Research International·Óscar A Muñoz-BernalEmilio Alvarez-Parrilla
Jun 3, 2021·Metabolites·Cameron HaswellKay Rutherfurd-Markwick
Jun 23, 2021·Journal of Ethnopharmacology·Mansurah A AbdulazeezShamsudeen L Pedro
Aug 10, 2021·Frontiers in Nutrition·Martha Guevara-CruzAzalia Avila-Nava

❮ Previous
Next ❯

Related Concepts

Related Feeds

Cardiovascular Disease Pathophysiology

Cardiovascular disease involves several different processes that contribute to the pathological mechanism, including hyperglycemia, inflammation, atherosclerosis, hypertension and more. Vasculature stability plays a critical role in the development of the disease. Discover the latest research on cardiovascular disease pathophysiology here.

ApoE, Lipids & Cholesterol

Serum cholesterol, triglycerides, apolipoprotein B (APOB)-containing lipoproteins (very low-density lipoprotein (VLDL), immediate-density lipoprotein (IDL), and low-density lipoprotein (LDL), lipoprotein A (LPA)) and the total cholesterol/high-density lipoprotein (HDL) cholesterol ratio are all connected in diseases. Here is the latest research.

Related Papers

International Journal of Food Sciences and Nutrition
C ApostolidouC Kourtidou-Papadeli
Indian Journal of Experimental Biology
P BubberD D Bansal
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
Mokhtar I YousefHoda H Baghdadi
© 2022 Meta ULC. All rights reserved