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Lombardo M, Feraco A, Camajani E, Caprio M, Armani A. Health Effects of Red Wine Consumption: A Narrative Review of an Issue That Still Deserves Debate. Nutrients 2023; 15:nu15081921. [PMID: 37111141 PMCID: PMC10146095 DOI: 10.3390/nu15081921] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/04/2023] [Accepted: 04/14/2023] [Indexed: 04/29/2023] Open
Abstract
A strong controversy persists regarding the effect of red wine (RW) consumption and health. Guidelines for the prevention of cardiovascular diseases (CVD) and cancers discourage alcohol consumption in any form, but several studies have demonstrated that low RW intake may have positive effects on CVD risk. This review evaluated randomised controlled trials (RCTs), examining the recent literature on the correlations between acute and chronic RW consumption and health. All RCTs published in English on PubMed from 1 January 2000 to 28 February 2023 were evaluated. Ninety-one RCTs were included in this review, seven of which had a duration of more than six months. We assessed the effect of RW on: (1) antioxidant status, (2) cardiovascular function, (3) coagulation pathway and platelet function, (4) endothelial function and arterial stiffness, (5) hypertension, (6) immune function and inflammation status, (7) lipid profile and homocysteine levels, (8) body composition, type 2 diabetes and glucose metabolism, and (9) gut microbiota and the gastrointestinal tract. RW consumption mostly results in improvements in antioxidant status, thrombosis and inflammation markers, lipid profile, and gut microbiota, with conflicting results on hypertension and cardiac function. Notably, beneficial effects were observed on oxidative stress, inflammation, and nephropathy markers, with a modest decrease in CVD risk in five out of seven studies that evaluated the effect of RW consumption. These studies were conducted mainly in patients with type 2 diabetes mellitus, and had a duration between six months and two years. Additional long-term RCTs are needed to confirm these benefits, and assess the potential risks associated with RW consumption.
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Affiliation(s)
- Mauro Lombardo
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, 00166 Rome, Italy
| | - Alessandra Feraco
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, 00166 Rome, Italy
- Laboratory of Cardiovascular Endocrinology, San Raffaele Research Institute, IRCCS San Raffaele Roma, Via di Val Cannuta, 247, 00166 Rome, Italy
| | - Elisabetta Camajani
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, 00166 Rome, Italy
- Laboratory of Cardiovascular Endocrinology, San Raffaele Research Institute, IRCCS San Raffaele Roma, Via di Val Cannuta, 247, 00166 Rome, Italy
| | - Massimiliano Caprio
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, 00166 Rome, Italy
- Laboratory of Cardiovascular Endocrinology, San Raffaele Research Institute, IRCCS San Raffaele Roma, Via di Val Cannuta, 247, 00166 Rome, Italy
| | - Andrea Armani
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, 00166 Rome, Italy
- Laboratory of Cardiovascular Endocrinology, San Raffaele Research Institute, IRCCS San Raffaele Roma, Via di Val Cannuta, 247, 00166 Rome, Italy
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Effects of Wine Components in Inflammatory Bowel Diseases. Molecules 2021; 26:molecules26195891. [PMID: 34641434 PMCID: PMC8512001 DOI: 10.3390/molecules26195891] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 09/23/2021] [Accepted: 09/24/2021] [Indexed: 12/12/2022] Open
Abstract
With the rising prevalence of Inflammatory bowel disease (IBD) worldwide, and the rising cost of treatment with novel biological drugs, there is an increasing interest in various diets and natural foods as a potential way to control/modulate IBD. As recent data indicates that diet can modify the metabolic responses essential for the resolution of inflammation, and as wine compounds have been shown to provide substantial anti-inflammatory effect, in this review we aimed to discuss the current evidence concerning the impact of biological compounds present in wine on IBD. A number of preclinical studies brought forth strong evidence on the mechanisms by which molecules in wine, such as resveratrol or piceatannol, provide their anti-inflammatory, anti-oxidative, anti-tumor, and microbiota-modulation effects. However, concerning the effects of alcohol, it is still unclear how the amount of ethanol ingested within the framework of moderate wine consumption (1–2 glasses a day) affects patients with IBD, as human studies regarding the effects of wine on patients with IBD are scarce. Nevertheless, available evidence justifies the conductance of large-scale RCT trials on human subjects that will finally elucidate whether wine can offer real benefits to the IBD population.
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Belda I, Cueva C, Tamargo A, Ravarani CN, Acedo A, Bartolomé B, Moreno-Arribas MV. A multi-omics approach for understanding the effects of moderate wine consumption on human intestinal health. Food Funct 2021; 12:4152-4164. [PMID: 33977942 DOI: 10.1039/d0fo02938f] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The human gut is a highly diverse microbial ecosystem. Although showing a well-defined core of dominant taxa, an interindividual variability exists in microbiome arrangement patterns, and the presence and proportion of specific species, determining individual metabolic features-metabotypes-which govern the health effects of dietary interventions (i.e. polyphenol consumption). Starting with a 19-volunteer human intervention study, divided into low, medium, and high wine-polyphenol-metabolizers, we detected interindividual discrepancies on the effect of wine consumption in gut bacterial alpha-diversity, but a significant homogenization of beta-diversity among moderate wine consumers, independently of their metabotype. In addition, the abundance of key health-related taxa such as Akkermansia sp. increased after moderate wine intake in the group of high polyphenol-metabolizers. Regarding the metabolic activity, significant (p < 0.05) positive correlations in the production of SCFAs were observed after wine intake. Finally, we were able to correlate the microbiome and the metabolome of the three metabotypes, and to identify some metabolites-biomarker species, highlighting the genera Phascolarctobacterium, Pelotomaculum and Prevotella, as positively correlated with polyphenol concentration, and Prevotella, Zymophilus and Eubacterium as positively correlated with SCFAs concentration in faeces. Our results contribute to the evidence of the need of including the microbiome variable in personalized nutrition programs, as different metabotyes respond differently to dietary interventions.
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Affiliation(s)
- Ignacio Belda
- Department of Genetics, Physiology and Microbiology, Complutense University of Madrid, 28040-Madrid, Spain and Biome Makers Inc, 95605-West Sacramento, CA, USA
| | - Carolina Cueva
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, 28049-Madrid, Spain.
| | - Alba Tamargo
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, 28049-Madrid, Spain.
| | | | | | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, 28049-Madrid, Spain.
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Sandoval-Ramírez BA, Catalán Ú, Pedret A, Valls RM, Motilva MJ, Rubió L, Solà R. Exploring the effects of phenolic compounds to reduce intestinal damage and improve the intestinal barrier integrity: A systematic review of in vivo animal studies. Clin Nutr 2021; 40:1719-1732. [DOI: 10.1016/j.clnu.2020.09.027] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 09/18/2020] [Accepted: 09/19/2020] [Indexed: 12/13/2022]
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5
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Minzer S, Estruch R, Casas R. Wine Intake in the Framework of a Mediterranean Diet and Chronic Non-Communicable Diseases: A Short Literature Review of the Last 5 Years. Molecules 2020; 25:E5045. [PMID: 33143082 PMCID: PMC7663679 DOI: 10.3390/molecules25215045] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 10/27/2020] [Accepted: 10/28/2020] [Indexed: 12/12/2022] Open
Abstract
Dietary habits are a determining factor of the higher incidence and prevalence of chronic non-communicable diseases (NCDs). In the aim to find a possible preventive and intervention strategy, the Mediterranean diet (MedDiet) has been proposed as an effective approach. Within the MedDiet, moderate wine consumption with meals is a positive item in the MedDiet score; however, recent studies have reported a dose-response association between alcohol consumption and higher risk of a large number of NCDs. This review aimed to evaluate the association between NCDs and wine consumption in the framework of the MedDiet, with a simple review of 22 studies of the highest-level literature published over the last five years. We found that the information regarding the effects of wine in different health outcomes has not varied widely over the past five years, finding inconclusive results among the studies evaluated. Most of the literature agrees that light to moderate wine intake seems to have beneficial effects to some extent in NCDs, such as hypertension, cancer, dyslipidemia and dementia, but no definitive recommendations can be made on a specific dose intake that can benefit most diseases.
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Affiliation(s)
- Simona Minzer
- El Pino Hospital, Avenida Padre Hurtado, San Bernardo, 13560 Santiago de Chile, Chile;
| | - Ramon Estruch
- Department of Internal Medicine, Hospital Clinic, Institut d’Investigació Biomèdica August Pi i Sunyer (IDIBAPS), University of Barcelona, Villarroel, 170, 08036 Barcelona, Spain;
- Center for Biomedical Research Network (CIBER) 06/03, Fisiopatología de la Obesidad y la Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Rosa Casas
- Department of Internal Medicine, Hospital Clinic, Institut d’Investigació Biomèdica August Pi i Sunyer (IDIBAPS), University of Barcelona, Villarroel, 170, 08036 Barcelona, Spain;
- Center for Biomedical Research Network (CIBER) 06/03, Fisiopatología de la Obesidad y la Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain
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6
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Moreno-Arribas MV, Bartolomé B, Peñalvo JL, Pérez-Matute P, Motilva MJ. Relationship between Wine Consumption, Diet and Microbiome Modulation in Alzheimer's Disease. Nutrients 2020; 12:E3082. [PMID: 33050383 PMCID: PMC7600228 DOI: 10.3390/nu12103082] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 10/03/2020] [Accepted: 10/05/2020] [Indexed: 12/12/2022] Open
Abstract
Alzheimer's disease (AD) is a progressive neurodegenerative disorder leading to the most common form of dementia in elderly people. Modifiable dietary and lifestyle factors could either accelerate or ameliorate the aging process and the risk of developing AD and other age-related morbidities. Emerging evidence also reports a potential link between oral and gut microbiota alterations and AD. Dietary polyphenols, in particular wine polyphenols, are a major diver of oral and gut microbiota composition and function. Consequently, wine polyphenols health effects, mediated as a function of the individual's oral and gut microbiome are considered one of the recent greatest challenges in the field of neurodegenerative diseases as a promising strategy to prevent or slow down AD progression. This review highlights current knowledge on the link of oral and intestinal microbiome and the interaction between wine polyphenols and microbiota in the context of AD. Furthermore, the extent to which mechanisms bacteria and polyphenols and its microbial metabolites exert their action on communication pathways between the brain and the microbiota, as well as the impact of the molecular mediators to these interactions on AD patients, are described.
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Affiliation(s)
- M. Victoria Moreno-Arribas
- Institute of Food Science Research (CIAL), CSIC-UAM, c/Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain;
| | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, c/Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain;
| | - José L. Peñalvo
- Institute of Tropical Medicine, Unit Noncommunicable Diseases, Natl Str 155, B-2000 Antwerp, Belgium;
| | | | - Maria José Motilva
- Institute of Grapevine and Wine Sciences (ICVV), CSIC-University of La Rioja-Government of La Rioja, Autovía del Camino de Santiago LO-20 Exit 13, 26007 Logroño, Spain;
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7
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Zorraquín I, Sánchez-Hernández E, Ayuda-Durán B, Silva M, González-Paramás AM, Santos-Buelga C, Moreno-Arribas MV, Bartolomé B. Current and future experimental approaches in the study of grape and wine polyphenols interacting gut microbiota. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3789-3802. [PMID: 32167171 DOI: 10.1002/jsfa.10378] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 03/02/2020] [Accepted: 03/13/2020] [Indexed: 06/10/2023]
Abstract
Interactions between polyphenols and gut microbiota are indeed a major issue of current interest in food science research. Knowledge in this subject is progressing as the experimental procedures and analysis techniques do. The aim of this article is to critically review the more leading-edge approaches that have been applied so far in the study of the interactions between grape/wine polyphenols and gut microbiota. This is the case of in vitro dynamic gastrointestinal simulation models that try to mitigate the limitations of simple static models (batch culture fermentations). More complex approaches include the experimentation with animals (mice, rats, pigs, lambs and chicks) and nutritional intervention studies in humans. Main advantages and limitations as well as the most relevant findings achieved by each approach in the study of how grape/wine polyphenols can modulate the composition and/or functionality of gut microbiota, are detailed. Also, common findings obtained by the three approaches (in vitro, animal models and human nutritional interventions) such as the fact that the Firmicutes/Bacteroidetes ratio tends to decrease after the feed/intake/consumption of grape/wine polyphenols are highlighted. Additionally, a nematode (Caenorhabditis elegans) model, previously used for investigating the mechanisms of processes such as aging, neurodegeneration, oxidative stress and inflammation, is presented as an emerging approach for the study of polyphenols interacting gut microbiota. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | | | - Begoña Ayuda-Durán
- Grupo de Investigación en Polifenoles, Universidad de Salamanca, Salamanca, Spain
| | - Mariana Silva
- Institute of Food Science Research (CIAL), Madrid, Spain
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Callcott ET, Blanchard CL, Snell P, Santhakumar AB. The anti-inflammatory and antioxidant effects of acute consumption of pigmented rice in humans. Food Funct 2020; 10:8230-8239. [PMID: 31729520 DOI: 10.1039/c9fo02455g] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The pathogenesis of lifestyle diseases has been significantly correlated to high levels of oxidative stress and pro-inflammation. The antioxidant and anti-inflammatory properties of polyphenols in coloured rice varieties could have potential to neutralize oxidative stress and modulate inflammatory responses. A cross-over design, randomised, dietary intervention human clinical trial was conducted on a pre-screened healthy population (n = 24) investigating the antioxidant and anti-inflammatory potential of pigmented rice (purple, red and brown) varieties. Post baseline blood samples collection volunteers consumed a serve of cooked pigmented rice. Blood samples were collected at 30-minutes, 1, 2 and 4-hours post rice consumption. A one-week wash-out period between each supplementation bout (rice variety) was conducted. Blood and biochemical parameters were analysed on baseline blood samples. Antioxidant activity, malondialdehyde (MDA) and a pro-inflammatory cytokine panel were analysed on the blood samples collected. Post purple rice consumption, antioxidant activity increased (p < 0.0001) by 70.5% and maintained elevated for all time points. The red rice variety Yunlu29, significantly (p < 0.005) reduced MDA levels by 9.2% at the 30-minute time point. Purple rice demonstrated a significant (p < 0.05) decrease by 4.0% at the 30-minute time point only. Purple rice significantly decreased TNF-α levels at the 1-hour (p < 0.05) and 4-hour (p < 0.005) time points by 21.9% and 25.4% respectively. IL-6 concentrations were significantly reduced at 1 and 2-hour post Purple (p < 0.05; 11.7%) and Yunlu29 (red) (p < 0.01; 14.1%) consumption respectively. The brown rice variety did not affect any parameters tested. The outcomes of this study, highlight that polyphenols found in pigmented rice may play a key role in targeting specific oxidative stress and inflammatory therapeutic pathways. Pigmented rice varieties may serve as a potential functional food in reducing risk factors associated with lifestyle diseases.
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Affiliation(s)
- Esther T Callcott
- Australian Research Council (ARC) Industrial Transformation Training Centre for Functional Grains, Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, New South Wales 2650, Australia.
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Cueva C, Silva M, Pinillos I, Bartolomé B, Moreno-Arribas MV. Interplay between Dietary Polyphenols and Oral and Gut Microbiota in the Development of Colorectal Cancer. Nutrients 2020; 12:E625. [PMID: 32120799 PMCID: PMC7146370 DOI: 10.3390/nu12030625] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 02/21/2020] [Accepted: 02/24/2020] [Indexed: 02/07/2023] Open
Abstract
Colorectal cancer (CRC) is the third most diagnosed type of cancer worldwide. Dietary features play an important role in its development, and the involvement of human microbial communities in this pathology has also recently been recognized. Individuals with CRC display alterations in gut bacterial composition and a notably higher abundance of putative oral bacteria in colonic tumors. Many experimental studies and preclinical evidence propose that dietary polyphenols have a relevant role in CRC development and progression, mainly attributed to their immunomodulatory activities. Furthermore, polyphenols can modulate oral and gut microbiota, and in turn, intestinal microbes catabolize polyphenols to release metabolites that are often more active and better absorbed than the original phenolic compounds. The current study aimed to review and summarize current knowledge on the role of microbiota and the interactions between dietary polyphenols and microbiota in relation to CRC development. We have highlighted the mechanisms by which dietary polyphenols and/or their microbial metabolites exert their action on the pathogenesis and prevention of CRC as modulators of the composition and/or activity of oral and intestinal microbiota, including novel screening biomarkers and possible nutritional therapeutic implications.
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Affiliation(s)
| | | | | | | | - M. Victoria Moreno-Arribas
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain; (C.C.); (M.S.); (I.P.); (B.B.)
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Nash V, Ranadheera CS, Georgousopoulou EN, Mellor DD, Panagiotakos DB, McKune AJ, Kellett J, Naumovski N. The effects of grape and red wine polyphenols on gut microbiota - A systematic review. Food Res Int 2018; 113:277-287. [PMID: 30195522 DOI: 10.1016/j.foodres.2018.07.019] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2018] [Revised: 07/01/2018] [Accepted: 07/09/2018] [Indexed: 01/03/2023]
Abstract
There is a growing body of evidence implicating the gut 'microbiome' role in overall human health. Bacterial species belonging to the genera Lactobacillus and Bifidobacterium are generally considered to be beneficial and are commonly used in probiotic applications, whereas increases in some genera including Clostridum, Eubacterium and Bacteroides are implicated in negative health outcomes. Dietary polyphenols are bioactive compounds that have been found to increase the numbers of beneficial bacteria and antimicrobial actions against pathogenic bacteria, however most studies have been conducted in animal models or in-vitro colonic models. The aim of this systematic review was to provide an overview of recent trials on the effect of dietary grape and red wine polyphenols on the gut microbiota in humans. Following PRISMA guidelines, a systematic review was conducted of electronic databases (PubMed, CINAHL, Cochrane Library, Wed of Science and Scopus) to identify human intervention trials examining the effect of grape or wine polyphenols on gut microbiota. Seven trials met the inclusion criteria. One study looked at changes in gut microbiota following the ingestion of de-alcoholised red wine or red wine, and six studies referred to gut microbiota as intermediates in formation of phenolic metabolites. All studies confirmed that ingested polyphenols from grape and red wine, were modulated by gut microbiota, increasing numbers of polyphenolic metabolites which were found in blood, urine, ileal fluid and faeces. Intake of polyphenols derived from grape and red wine can modulate gut microbiota and contribute to beneficial microbial ecology that can enhance human health benefits. Additionally, grape and red wine polyphenols were modulated by the gut microbiota and there is a potential for a two-way relationship between the gut microbiota and polyphenolic compounds. Nevertheless, additional research is required to fully understand the complex relationship between gut microbiota and dietary polyphenols before any health claims can be made in relation to human health.
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Affiliation(s)
- Victoria Nash
- Faculty of Health, University of Canberra, Canberra, ACT 2601, Australia
| | - C Senaka Ranadheera
- Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, Canberra, ACT 2601, Australia; School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, Australia
| | - Ekavi N Georgousopoulou
- Faculty of Health, University of Canberra, Canberra, ACT 2601, Australia; Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, Canberra, ACT 2601, Australia; Department of Nutrition-Dietetics, School of Health and Education, Harokopio University, Athens 17671, Greece
| | - Duane D Mellor
- Faculty of Health, University of Canberra, Canberra, ACT 2601, Australia; Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, Canberra, ACT 2601, Australia
| | - Demosthenes B Panagiotakos
- Faculty of Health, University of Canberra, Canberra, ACT 2601, Australia; Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, Canberra, ACT 2601, Australia; Department of Nutrition-Dietetics, School of Health and Education, Harokopio University, Athens 17671, Greece
| | - Andrew J McKune
- Faculty of Health, University of Canberra, Canberra, ACT 2601, Australia; Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, Canberra, ACT 2601, Australia; University of Canberra Research Institute for Sport and Exercise, UC-RISE, Canberra, ACT 2601, Australia
| | - Jane Kellett
- Faculty of Health, University of Canberra, Canberra, ACT 2601, Australia; Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, Canberra, ACT 2601, Australia
| | - Nenad Naumovski
- Faculty of Health, University of Canberra, Canberra, ACT 2601, Australia; Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, Canberra, ACT 2601, Australia.
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Santhakumar AB, Battino M, Alvarez-Suarez JM. Dietary polyphenols: Structures, bioavailability and protective effects against atherosclerosis. Food Chem Toxicol 2018; 113:49-65. [DOI: 10.1016/j.fct.2018.01.022] [Citation(s) in RCA: 131] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 01/11/2018] [Accepted: 01/13/2018] [Indexed: 01/05/2023]
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12
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Srikanta AH, Kumar A, Sukhdeo SV, Peddha MS, Govindaswamy V. The antioxidant effect of mulberry and jamun fruit wines by ameliorating oxidative stress in streptozotocin-induced diabetic Wistar rats. Food Funct 2018; 7:4422-4431. [PMID: 27711821 DOI: 10.1039/c6fo00372a] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Polyphenols act by scavenging reactive oxygen species during oxidative stress and hence are useful in the treatment of metabolic disorders including diabetes. This study describes the effect of polyphenol rich mulberry and jamun wines fed to streptozotocin-induced diabetic rats. To male adult Wistar rats, divided into groups (n = 10 per group) intraperitoneal injection was administered with streptozotocin at 38 mg per kg body weight for inducing diabetes. After confirmation of diabetes, rats divided into groups were fed each day with 5.7 milliliter per kg body weight of mulberry, jamun, white and red grape wines for 6 weeks. One group of animals received resveratrol at 20 mg per kg body weight. After six weeks of treatment, blood glucose, urinary profile, lipid profile, plasma, liver, kidney, brain and eye antioxidant enzyme activities, lipid peroxidation, non-esterified fatty acids (NEFA) and hepatic glutathione (GSH) content were determined. Though wine and resveratrol feeding did not improve the glycemic status of diabetic rats, increases in antioxidant enzymes and GSH content accompanied by reduced NEFA and lipid peroxidation were observed. The kidneys and brains of resveratrol fed rats showed significant reduction in malondialdehyde equivalents, exhibited an improved antioxidant status of tissues and an increased glutathione content. The findings suggested that the wines can ameliorate the consequences of diabetes due to their antioxidants.
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Affiliation(s)
- Akshatha Hosahalli Srikanta
- Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysore, India.
| | - Anbarasu Kumar
- Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysore, India.
| | - Shinde Vijay Sukhdeo
- Animal House Facility, CSIR-Central Food Technological Research Institute, Mysore, India
| | | | - Vijayalakshmi Govindaswamy
- Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysore, India.
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Esteban-Fernández A, Zorraquín-Peña I, González de Llano D, Bartolomé B, Moreno-Arribas MV. The role of wine and food polyphenols in oral health. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.09.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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14
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Cueva C, Gil-Sánchez I, Ayuda-Durán B, González-Manzano S, González-Paramás AM, Santos-Buelga C, Bartolomé B, Moreno-Arribas MV. An Integrated View of the Effects of Wine Polyphenols and Their Relevant Metabolites on Gut and Host Health. Molecules 2017; 22:E99. [PMID: 28067835 PMCID: PMC6155716 DOI: 10.3390/molecules22010099] [Citation(s) in RCA: 94] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2016] [Revised: 12/30/2016] [Accepted: 01/04/2017] [Indexed: 12/16/2022] Open
Abstract
Over the last few decades, polyphenols, and flavonoids in particular, have attracted the interest of researchers, as they have been associated with the health-promoting effects derived from diets rich in vegetables and fruits, including moderate wine consumption. Recent scientific evidence suggests that wine polyphenols exert their effects through interactions with the gut microbiota, as they seem to modulate microbiota and, at the same time, are metabolized by intestinal bacteria into specific bioavailable metabolites. Microbial metabolites are better absorbed than their precursors and may be responsible for positive health activities in the digestive system (local effects) and, after being absorbed, in tissues and organs (systemic effects). Differences in gut microbiota composition and functionality among individuals can affect polyphenol activity and, therefore, their health effects. The aim of this review is to integrate the understanding of the metabolism and mechanisms of action of wine polyphenols at both local and systemic levels, underlining their impact on the gut microbiome and the inter-individual variability associated with polyphenols' metabolism and further physiological effects. The advent of promising dietary approaches linked to wine polyphenols beyond the gut microbiota community and metabolism are also discussed.
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Affiliation(s)
- Carolina Cueva
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM. Nicolás Cabrera, 9. Campus de Cantoblanco, 28049 Madrid, Spain.
| | - Irene Gil-Sánchez
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM. Nicolás Cabrera, 9. Campus de Cantoblanco, 28049 Madrid, Spain.
| | - Begoña Ayuda-Durán
- Grupo de Investigación en Polifenoles, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain.
| | - Susana González-Manzano
- Grupo de Investigación en Polifenoles, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain.
| | - Ana María González-Paramás
- Grupo de Investigación en Polifenoles, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain.
| | - Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain.
| | - Begoña Bartolomé
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM. Nicolás Cabrera, 9. Campus de Cantoblanco, 28049 Madrid, Spain.
| | - M Victoria Moreno-Arribas
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM. Nicolás Cabrera, 9. Campus de Cantoblanco, 28049 Madrid, Spain.
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Anti-inflammatory protection afforded by cyanidin-3-glucoside and resveratrol in human intestinal cells via Nrf2 and PPAR-γ: Comparison with 5-aminosalicylic acid. Chem Biol Interact 2016; 260:102-109. [PMID: 27818126 DOI: 10.1016/j.cbi.2016.11.003] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Revised: 10/11/2016] [Accepted: 11/02/2016] [Indexed: 01/02/2023]
Abstract
This study investigated the involvement of nuclear factor erythroid 2 (Nrf2) and peroxisome proliferator-activated receptor-gamma (PPAR-γ) pathways in the protection afforded by two polyphenols abundant in diet, cyanidin-3-glucoside and resveratrol, against cytokine-induced inflammation and oxidative insult in HT-29 intestinal cells, in comparison with the drug 5-aminosalicylic acid (5-ASA). Our data show for the first time that in cytokine-challenged cells, cyanidin-3-glucoside and resveratrol induced Nrf2 activation, increased hemoxygenase-1 and glutamate cysteine ligase mRNA expression, enhanced reduced glutathione to oxidized glutathione ratio and inhibited reactive species production, at much lower concentrations than 5-ASA. Unlike cyanidin-3-glucoside, resveratrol and 5-ASA also increased nuclear levels of PPAR-γ in cytokine-stimulated cells. In conclusion, both polyphenols might be interesting as nutraceuticals, giving complementary benefits to conventional drugs against intestinal inflammation, typically present in patients with inflammatory bowel disease.
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Some Contributions to the Study of Oenological Lactic Acid Bacteria through Their Interaction with Polyphenols. BEVERAGES 2016. [DOI: 10.3390/beverages2040027] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Bioactivity of Polyphenols: Preventive and Adjuvant Strategies toward Reducing Inflammatory Bowel Diseases-Promises, Perspectives, and Pitfalls. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2016; 2016:9346470. [PMID: 27478535 PMCID: PMC4958438 DOI: 10.1155/2016/9346470] [Citation(s) in RCA: 97] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 04/13/2016] [Accepted: 05/24/2016] [Indexed: 12/13/2022]
Abstract
Inflammatory bowel diseases (IBDs) are characterized by autoimmune and inflammation-related complications of the large intestine (ulcerative colitis) and additional parts of the digestive tract (Crohn's disease). Complications include pain, diarrhoea, chronic inflammation, and cancer. IBD prevalence has increased during the past decades, especially in Westernized countries, being as high as 1%. As prognosis is poor and medication often ineffective or causing side effects, additional preventive/adjuvant strategies are sought. A possible approach is via diets rich in protective constituents. Polyphenols, the most abundant phytochemicals, have been associated with anti-inflammatory, antioxidant, immunomodulatory, and apoptotic properties. Locally reducing oxidative stress, they can further act on cellular targets, altering gene expression related to inflammation, including NF-κB, Nrf-2, Jak/STAT, and MAPKs, suppressing downstream cytokine formation (e.g., IL-8, IL-1β, and TNF-α), and boosting the bodies' own antioxidant status (HO-1, SOD, and GPx). Moreover, they may promote, as prebiotics, healthy microbiota (e.g., Bifidobacteria, Akkermansia), short-chain fatty acid formation, and reduced gut permeability/improved tight junction stability. However, potential adverse effects such as acting as prooxidants, or perturbations of efflux transporters and phase I/II metabolizing enzymes, with increased uptake of undesired xenobiotics, should also be considered. In this review, we summarize current knowledge around preventive and arbitrary actions of polyphenols targeting IBD.
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Dual effect of red wine on liver redox status: a concise and mechanistic review. Arch Toxicol 2015; 89:1681-93. [PMID: 26026610 DOI: 10.1007/s00204-015-1538-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2015] [Accepted: 05/12/2015] [Indexed: 01/09/2023]
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