51
|
Antioxidant peptides purified and identified from the oil palm (Elaeis guineensis Jacq.) kernel protein hydrolysate. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.01.011] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
|
52
|
Silymarin as a Natural Antioxidant: An Overview of the Current Evidence and Perspectives. Antioxidants (Basel) 2015; 4:204-47. [PMID: 26785346 PMCID: PMC4665566 DOI: 10.3390/antiox4010204] [Citation(s) in RCA: 334] [Impact Index Per Article: 37.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2015] [Revised: 02/06/2015] [Accepted: 03/09/2015] [Indexed: 12/16/2022] Open
Abstract
Silymarin (SM), an extract from the Silybum marianum (milk thistle) plant containing various flavonolignans (with silybin being the major one), has received a tremendous amount of attention over the last decade as a herbal remedy for liver treatment. In many cases, the antioxidant properties of SM are considered to be responsible for its protective actions. Possible antioxidant mechanisms of SM are evaluated in this review. (1) Direct scavenging free radicals and chelating free Fe and Cu are mainly effective in the gut. (2) Preventing free radical formation by inhibiting specific ROS-producing enzymes, or improving an integrity of mitochondria in stress conditions, are of great importance. (3) Maintaining an optimal redox balance in the cell by activating a range of antioxidant enzymes and non-enzymatic antioxidants, mainly via Nrf2 activation is probably the main driving force of antioxidant (AO) action of SM. (4) Decreasing inflammatory responses by inhibiting NF-κB pathways is an emerging mechanism of SM protective effects in liver toxicity and various liver diseases. (5) Activating vitagenes, responsible for synthesis of protective molecules, including heat shock proteins (HSPs), thioredoxin and sirtuins and providing additional protection in stress conditions deserves more attention. (6) Affecting the microenvironment of the gut, including SM-bacteria interactions, awaits future investigations. (7) In animal nutrition and disease prevention strategy, SM alone, or in combination with other hepatho-active compounds (carnitine, betaine, vitamin B12, etc.), might have similar hepatoprotective effects as described in human nutrition.
Collapse
|
53
|
Rosa A, Atzeri A, Deiana M, Scano P, Incani A, Piras C, Cesare Marincola F. Comparative antioxidant activity and 1H NMR profiling of Mediterranean fruit products. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.01.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
54
|
Zhang Y, Henning SM, Lee RP, Huang J, Zerlin A, Li Z, Heber D. Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking. Int J Food Sci Nutr 2015; 66:260-5. [PMID: 25582173 PMCID: PMC4487614 DOI: 10.3109/09637486.2014.1000837] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one of the main constituents of black pepper, is known to increase the bioavailability of curcuminoids in mouse and human studies when consumed with turmeric. We investigated whether adding black pepper to turmeric powder may further inhibit lipid peroxidation when added to meat patties prior to cooking. The addition of black pepper to turmeric significantly decreased the lipid peroxidation in hamburger meat. When investigating the antioxidant activity of the main chemical markers, we determined that piperine did not exhibit any antioxidant activity. Therefore, we conclude that other black pepper ingredients are responsible for the increased antioxidant activity of combining black pepper with turmeric powder.
Collapse
Affiliation(s)
- Yanjun Zhang
- Center for Human Nutrition, University of California , Los Angeles, CA , USA
| | | | | | | | | | | | | |
Collapse
|
55
|
Raes K, Doolaege EHA, Deman S, Vossen E, De Smet S. Effect of carnosic acid, quercetin and α-tocopherol on lipid and protein oxidation in an in vitro simulated gastric digestion model. Int J Food Sci Nutr 2015; 66:216-21. [PMID: 25578758 DOI: 10.3109/09637486.2014.959900] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Carnosic acid, quercetin and α-tocopherol are well-known antioxidants in many biological systems. However, their antioxidative effect during food digestion against lipid and protein oxidation is not well known. Therefore, in this study, an in vitro simulated gastric digestion model was used to investigate their stability during gastrointestinal conditions and their antioxidative properties during low pH digestion. In general, the stability of the antioxidants in the different steps of digestion was in the order of α-tocopherol > quercetin > carnosic acid. Salivary components, as well as the acidity of the gastric juice, were responsible for the reduction in antioxidants. Both α-tocopherol and quercetin were able to lower lipid oxidation during digestion, while the effect on protein oxidation was not clear. In contrast, carnosic acid did not have any effect on lipid oxidation and tended to stimulate protein oxidation. This study clearly demonstrated that the environmental conditions are of major importance to the properties of antioxidant compounds.
Collapse
Affiliation(s)
- Katleen Raes
- Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Laboratory for Food Microbiology and Biotechnology, Ghent University - Campus Kortrijk , Kortrijk , Belgium
| | | | | | | | | |
Collapse
|
56
|
Jakobek L. Interactions of polyphenols with carbohydrates, lipids and proteins. Food Chem 2014; 175:556-67. [PMID: 25577120 DOI: 10.1016/j.foodchem.2014.12.013] [Citation(s) in RCA: 712] [Impact Index Per Article: 71.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2014] [Revised: 12/03/2014] [Accepted: 12/04/2014] [Indexed: 01/20/2023]
Abstract
Polyphenols are secondary metabolites in plants, investigated intensively because of their potential positive effects on human health. Their bioavailability and mechanism of positive effects have been studied, in vitro and in vivo. Lately, a high number of studies takes into account the interactions of polyphenols with compounds present in foods, like carbohydrates, proteins or lipids, because these food constituents can have significant effects on the activity of phenolic compounds. This paper reviews the interactions between phenolic compounds and lipids, carbohydrates and proteins and their impact on polyphenol activity.
Collapse
Affiliation(s)
- Lidija Jakobek
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Applied Chemistry and Ecology, Franje Kuhača 20, HR 31000 Osijek, Croatia.
| |
Collapse
|
57
|
High Density Lipoprotein Level is Negatively Associated With the Increase of Oxidized Low Density Lipoprotein Lipids After a Fatty Meal. Lipids 2014; 49:1225-32. [DOI: 10.1007/s11745-014-3963-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2014] [Accepted: 10/04/2014] [Indexed: 10/24/2022]
|
58
|
Biochemical characterisation of the soluble proteins, protein isolates and hydrolysates from oil palm (Elaeis guineensis) kernel. FOOD BIOSCI 2014. [DOI: 10.1016/j.fbio.2014.05.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
59
|
Stefani M, Rigacci S. Beneficial properties of natural phenols: highlight on protection against pathological conditions associated with amyloid aggregation. Biofactors 2014; 40:482-93. [PMID: 24890399 DOI: 10.1002/biof.1171] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Revised: 05/14/2014] [Accepted: 05/15/2014] [Indexed: 11/05/2022]
Abstract
Mediterranean and Asian diets are currently considered as the most healthy traditional feeding habits effective against risk of age-associated, particularly cardiovascular and neurodegenerative, diseases. A common feature of these two regimens is the abundance of foods and beverages of plant origin (green tea, extra virgin olive oil, red wine, spices, berries, and aromatic herbs) that are considered responsible for the observed beneficial effects. Epidemiological data suggest that the phenolic component remarkably enriched in these foods plays an important role in reducing the incidence of amyloid diseases, pathological conditions associated to tissue deposition of toxic protein aggregates responsible for progressive functional deterioration. Great effort is being spent to provide knowledge on the effects of several natural phenols in this context, moving from the test tube to animal models and, more slowly, to the patient's bed. An emerging feature that makes these molecules increasingly attractive for amyloid disease prevention and therapy is their wide spectrum of activity: recent pieces of evidence suggest that they can inhibit the production of amyloidogenic peptides from precursors, increase antioxidant enzyme activity, activate autophagy and reduce inflammation. Our concept should than shift from considering natural phenols simply as antioxidants or, at the best, as amyloid aggregation inhibitors, to describing them as potentially multitargeting drugs. A main concern is the low bioavailability of such compounds and efforts aimed at improving it are underway, with encapsulation strategies being the most promising ones.
Collapse
Affiliation(s)
- Massimo Stefani
- Department of Experimental and Clinical Biomedical Sciences "Mario Serio,", University of Florence, Florence, Italy; Research Centre on the Molecular Basis of Neurodegeneration, University of Florence, Florence, Italy
| | | |
Collapse
|
60
|
Lamothe S, Azimy N, Bazinet L, Couillard C, Britten M. Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment. Food Funct 2014; 5:2621-31. [DOI: 10.1039/c4fo00203b] [Citation(s) in RCA: 110] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|
61
|
Rusting the pipes: Ingestion of oxidized lipids and vascular disease. Vascul Pharmacol 2014; 62:47-8. [DOI: 10.1016/j.vph.2014.03.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2014] [Revised: 03/26/2014] [Accepted: 03/29/2014] [Indexed: 11/24/2022]
|
62
|
Rosa A, Atzeri A, Deiana M, Melis MP, Incani A, Minassi A, Cabboi B, Appendino G. Prenylation preserves antioxidant properties and effect on cell viability of the natural dietary phenol curcumin. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.045] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
63
|
Sy C, Caris-Veyrat C, Dufour C, Boutaleb M, Borel P, Dangles O. Inhibition of iron-induced lipid peroxidation by newly identified bacterial carotenoids in model gastric conditions: comparison with common carotenoids. Food Funct 2014; 4:698-712. [PMID: 23411789 DOI: 10.1039/c3fo30334a] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Newly identified spore-forming pigmented marine bacteria, Bacillus indicus HU36 and Bacillus firmus GB1, are sources of carotenoids (mainly 15 yellow and orange pigments and 13 pink pigments, respectively) with original structures. These bacterial carotenoids were evaluated for their ability to inhibit the iron-induced peroxidation of linoleic acid micelles, or sunflower oil-in-water emulsions, in comparison with β-carotene, lycopene and astaxanthin. Lipid peroxidation was carried out in acidic conditions and initiated by dietary heme or non-heme iron (metmyoglobin or Fe(II), respectively) so as to simply simulate the postprandial gastric medium, a possible site for dietary oxidative stress. Lipid hydroperoxide formation and carotenoid consumption were followed by UV-vis spectroscopy and appropriate indicators of the antioxidant activity were estimated in each model. The bacterial carotenoids were found to be better inhibitors of heme-induced lipid peroxidation than the reference carotenoids as a likely consequence of their location closer to the interface in micelles and lipid droplets. However, this trend was not confirmed in lipid peroxidation induced by non-heme iron, possibly because of the redox recycling of Fe(II) by carotenoids. The quantitative kinetic analysis of the peroxidation curves suggests that the carotenoids mainly inhibit the propagation phase of lipid peroxidation by direct scavenging of the lipid peroxyl radicals, in agreement with independent experiments showing that carotenoids are unable to reduce the one-electron oxidized form of metmyoglobin (ferrylmyoglobin), a model of initiating species in heme-induced lipid peroxidation. Overall, carotenoids from Bacillus indicus HU36 and Bacillus firmus GB1 were found to be interesting antioxidants to fight postprandial oxidative stress in the stomach.
Collapse
Affiliation(s)
- Charlotte Sy
- INRA, UMR408, Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France
| | | | | | | | | | | |
Collapse
|
64
|
Wine, Food and Health. WINE SCIENCE 2014. [PMCID: PMC7173591 DOI: 10.1016/b978-0-12-381468-5.00012-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Wine has historically been associated with religious rights, used as a salubrious beverage, employed as a medication as well as a medicinal solvent, and consumed as a food accompaniment. It is the latter that is most intimately associated in the minds of most modern consumers. Despite this, there is little flavor commonality on which pairing could be based. The first section of the chapter examines this feature, and wine’s primary role as a palate cleanser and food condiment. The synergistic role of food and wine in suppressing each other’s least pleasant attributes is also explained. The final section deals with the latest evidence relating to the many beneficial health effects of moderate wine consumption, shortfalls in the data, headache induction, dental erosion, and conditions under which wine intake is contraindicated.
Collapse
|
65
|
Hypoglycemic, hypolipidemic and antiatherogenic effects of oleuropein in alloxan-induced Type 1 diabetic rats. ASIAN PACIFIC JOURNAL OF TROPICAL DISEASE 2014. [DOI: 10.1016/s2222-1808(14)60481-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
66
|
Atala E, Aspée A, Speisky H, Lissi E, López-Alarcón C. Antioxidant capacity of phenolic compounds in acidic medium: A pyrogallol red-based ORAC (oxygen radical absorbance capacity) assay. J Food Compost Anal 2013. [DOI: 10.1016/j.jfca.2013.09.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
67
|
Renouf M, Marmet C, Giuffrida F, Lepage M, Barron D, Beaumont M, Williamson G, Dionisi F. Dose-response plasma appearance of coffee chlorogenic and phenolic acids in adults. Mol Nutr Food Res 2013; 58:301-9. [PMID: 24039147 DOI: 10.1002/mnfr.201300349] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2013] [Revised: 07/08/2013] [Accepted: 07/11/2013] [Indexed: 11/08/2022]
Abstract
SCOPE Coffee contains phenolic compounds, mainly chlorogenic acids (CGAs). Even though coffee intake has been associated with some health benefits in epidemiological studies, the bioavailability of coffee phenolics is not fully understood. OBJECTIVE AND STUDY DESIGN We performed a dose-response study measuring plasma bioavailability of phenolics after drinking three increasing, but still nutritionally relevant doses of instant pure soluble coffee. The study design was a one treatment (coffee) three-dose randomized cross-over design, with a washout period of 2 wks between visits. RESULTS CGAs, phenolic acids, and late-appearing metabolites all increased with increasing ingested dose. Hence, the sum of area under the curve was significantly higher for the medium to low dose, and high to medium dose, by 2.23- and 2.38-fold, respectively. CGAs were not well absorbed in their intact form, regardless of the dose. CGA and phenolic acids appeared rapidly in plasma, indicating an early absorption in the gastrointestinal tract. Late-appearing metabolites were the most abundant, regardless of the dose. CONCLUSION This study confirmed previous findings about coffee bioavailability but also showed that coffee phenolics appear in a positive dose-response manner in plasma when drank at nutritionally relevant doses.
Collapse
Affiliation(s)
- Mathieu Renouf
- Nestlé Research Center, Nestec Ltd, Lausanne, Switzerland
| | | | | | | | | | | | | | | |
Collapse
|
68
|
Li Z, Henning SM, Zhang Y, Rahnama N, Zerlin A, Thames G, Tseng CH, Heber D. Decrease of postprandial endothelial dysfunction by spice mix added to high-fat hamburger meat in men with Type 2 diabetes mellitus. Diabet Med 2013; 30:590-5. [PMID: 23320544 PMCID: PMC7357279 DOI: 10.1111/dme.12120] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 01/09/2013] [Indexed: 12/19/2022]
Abstract
AIMS Consumption of a high-fat diet has been demonstrated to promote endothelial dysfunction, possibly through an increase in lipid peroxidation and decrease in serum nitric oxide. The present study was designed to investigate whether consumption of a hamburger cooked with a polyphenol-rich spice mixture will reduce postprandial lipid oxidation and endothelial dysfunction in men with Type 2 diabetes. METHODS Twenty-two subjects consumed burgers cooked with salt only (control burger) or with salt and spice mix (spice burger) in randomized order. The postprandial concentration of urinary malondialdehyde and nitrate/nitrite as well as the peripheral arterial tonometry score were determined. RESULTS Eighteen subjects completed the study. Postprandial serum glucose, insulin and triglyceride concentrations were similar in all subjects after control burger or spice burger consumption. Urine malondialdehyde excretion in mmol/g creatinine was reduced by 31% (P < 0.001) after consuming the spice burger compared with the control burger. Two hours after consumption of the burgers, the peripheral arterial tonometry score was significantly different between control burger consumption (-9.7 ± 21.5%) and spice burger consumption (+18.0 ± 42.4%) (P = 0.025). Mean urinary nitrate/nitrite concentrations in urine collected during the 6 h after consumption of the control burger was 9.09 ± 5.7 mmol/g creatinine, but 12.37 ± 7.00 mmol/g creatinine after the spice burger (P = 0.053). CONCLUSION Adding a spice mix to hamburger meat prior to cooking resulted in a reduction in urinary malondialdehyde, an increase in urinary nitrate/nitrite and improvement of postprandial endothelial dysfunction in men with Type 2 diabetes. Therefore, cooking a hamburger with a polyphenol-rich spice mixture may lead to potential cardiovascular benefits in patients with Type 2 diabetes mellitus.
Collapse
Affiliation(s)
- Z Li
- Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, CA, USA
| | | | | | | | | | | | | | | |
Collapse
|
69
|
Lu MF, Xiao ZT, Zhang HY. Where do health benefits of flavonoids come from? Insights from flavonoid targets and their evolutionary history. Biochem Biophys Res Commun 2013; 434:701-4. [PMID: 23624504 DOI: 10.1016/j.bbrc.2013.04.035] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2013] [Accepted: 04/03/2013] [Indexed: 12/11/2022]
Abstract
Flavonoid intake is negatively correlated with the incidence of some chronic diseases including cardiovascular diseases, type II diabetes, neurodegenerative diseases, and cancers. Thus, the molecular mechanisms underlying this correlation are of great interest. Although ample attention has been given to the free radical-scavenging potential of flavonoids, the poor bioavailability of exogenous flavonoids suggests that the direct antioxidant activity is unlikely responsible for their favorable effects. This study comprehensively analyzed flavonoid targets. The results show that the main functions of these targets are associated with cancers and cardiovascular and metabolic diseases. Moreover, evolutionary analysis of these targets showed that ~1000 of the targets have homologues in human gut bacterial metagenomes. Clusters of orthologous groups of proteins (COG) analysis indicated that most of these bacterial targets are associated with bacterial metabolism. Given that the metabolism of gut microbiota is coupled with the metabolism of the host, this finding implies that flavonoids exert their benefits by regulating gut microbes. Therefore, the health benefits of flavonoids are well explained by their targets rather than their direct antioxidant potential.
Collapse
Affiliation(s)
- Ming-Feng Lu
- School of Life Sciences, Shandong Normal University, Jinan 250014, PR China
| | | | | |
Collapse
|
70
|
Sirota R, Gorelik S, Harris R, Kohen R, Kanner J. Coffee polyphenols protect human plasma from postprandial carbonyl modifications. Mol Nutr Food Res 2013; 57:916-9. [DOI: 10.1002/mnfr.201200557] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2012] [Revised: 11/13/2012] [Accepted: 11/15/2012] [Indexed: 11/06/2022]
Affiliation(s)
- Roman Sirota
- The Institute of Drug Research; Faculty of Medicine; Hebrew University of Jerusalem; Jerusalem Israel
| | - Shlomit Gorelik
- The Institute of Drug Research; Faculty of Medicine; Hebrew University of Jerusalem; Jerusalem Israel
| | - Raviv Harris
- The Institute of Drug Research; Faculty of Medicine; Hebrew University of Jerusalem; Jerusalem Israel
| | - Ron Kohen
- The Institute of Drug Research; Faculty of Medicine; Hebrew University of Jerusalem; Jerusalem Israel
| | - Joseph Kanner
- Department of Food Science; ARO; Volcani Center; Bet Dagan Israel
| |
Collapse
|
71
|
Lichtenberg D, Pinchuk I. Atherogenesis, the oxidative LDL modification hypothesis revisited. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/abb.2013.411a2007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
72
|
Ginsburg I, Kohen R, Koren E. Saliva: a 'solubilizer' of lipophilic antioxidant polyphenols. Oral Dis 2012; 19:321-2. [PMID: 23170771 DOI: 10.1111/odi.12038] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- I Ginsburg
- The Faculty of Dental Medicine, Institute for Dental Sciences, Hebrew University, Hadassah Medical Center, PO Box 12065, Jerusalem, 91120, Israel.
| | | | | |
Collapse
|
73
|
Chiva-Blanch G, Urpi-Sarda M, Ros E, Valderas-Martinez P, Casas R, Arranz S, Guillén M, Lamuela-Raventós RM, Llorach R, Andres-Lacueva C, Estruch R. Effects of red wine polyphenols and alcohol on glucose metabolism and the lipid profile: a randomized clinical trial. Clin Nutr 2012; 32:200-6. [PMID: 22999066 DOI: 10.1016/j.clnu.2012.08.022] [Citation(s) in RCA: 141] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2012] [Revised: 08/24/2012] [Accepted: 08/25/2012] [Indexed: 12/26/2022]
Abstract
BACKGROUND & AIMS Epidemiological data suggest that moderate red wine consumption reduces cardiovascular mortality and the incidence of diabetes. However, whether these effects are due to ethanol or to non-alcoholic components of red wine still remains unknown. The aim of the present study was to compare the effects of moderate consumption of red wine, dealcoholized red wine, and gin on glucose metabolism and the lipid profile. METHODS Sixty-seven men at high cardiovascular risk were randomized in a crossover trial. After a run-in period, all received each of red wine (30 g alcohol/d), the equivalent amount of dealcoholized red wine, and gin (30 g alcohol/d) for 4 week periods, in a randomized order. Fasting plasma glucose and insulin, homeostasis model assessment of insulin resistance (HOMA-IR), plasma lipoproteins, apolipoproteins and adipokines were determined at baseline and after each intervention. RESULTS Fasting glucose remained constant throughout the study, while mean adjusted plasma insulin and HOMA-IR decreased after red wine and dealcoholized red wine. HDL cholesterol, Apolipoprotein A-I and A-II increased after red wine and gin. Lipoprotein(a) decreased after the red wine intervention. CONCLUSIONS These results support a beneficial effect of the non-alcoholic fraction of red wine (mainly polyphenols) on insulin resistance, conferring greater protective effects on cardiovascular disease to red wine than other alcoholic beverages. www.isrctn.org: ISRCTN88720134.
Collapse
Affiliation(s)
- Gemma Chiva-Blanch
- Department of Internal Medicine, Hospital Clínic, Institut d'Investigacions Biomèdiques August Pi i Sunyer, University of Barcelona, Barcelona, Spain
| | | | | | | | | | | | | | | | | | | | | |
Collapse
|