Red wine consumption is associated with fecal microbiota and malondialdehyde in a human population

Journal of the American College of Nutrition
Adriana CuervoSonia González

Abstract

Red wine intake has been associated with a lower risk of cardiovascular disease; its polyphenol content is the primary cause of antioxidant and anti-inflammatory properties attributed to this beverage. However, the way in which these activities are exerted is not yet clear, although some authors have proposed that intestinal microbiota could be implicated. The association between red wine intake, inflammation, and oxidative stress parameters and fecal microbial populations has been explored in 38 adult volunteers. Food intake was recorded by means of an annual food frequency questionnaire (FFQ). Energy, cholesterol, and ethanol intake were analyzed using the nutrient Food Composition Tables developed by Centro de Enseñanza Superior de Nutrición y Dietética (CESNID) and polyphenol intake was obtained from the Phenol-Explorer Database. Fecal levels of Akkermansia, Bacteroides, Bifidobacterium, Blautia coccoides group, Clostridium leptum group, Lactobacillus group, and Faecalibacterium prausnitzii were determined by quantitative polymerase chain reaction. Serum concentrations of C-reactive protein (CRP), malondialdehyde (MDA), total antioxidant capacity (TAC), cholesterol, triglycerides and glucose were analyzed by standard method...Continue Reading

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Citations

Oct 17, 2016·European Journal of Nutrition·Tania Fernández-NavarroSonia González
Jan 10, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Carolina CuevaM Victoria Moreno-Arribas
May 4, 2016·Food & Function·I Gutiérrez-DíazS González
Nov 22, 2019·Food & Function·Esther T CallcottAbishek B Santhakumar
Aug 12, 2018·Diseases·Eleni PavlidouConstantinos Giaginis
Jun 19, 2020·Nutrients·Noemí Redondo-UserosAscensión Marcos
Feb 22, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Iva FernandesVictor de Freitas
Feb 13, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yao WangDongmin Liu
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Yit Tao LooKen Ng

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