Red wine consumption does not affect oxidizability of low-density lipoproteins in volunteers
1996
Rijke, Y.B. de | Demacker, P.N.M. | Assen, N.A. | Sloots, L.M. | Katan, M.B. | Stalenhoef, A.F.H.
Phenolic compounds in red wine may protect low-density lipoproteins (LDL) against oxidative modification, thereby reducing the risk of cardiovascular morbidity. However, in vivo data are scarce. We gave 13 healthy volunteers 550 mL red wine and another 11 volunteers white wine for 4 wk in a randomized double-blind trial. Interference by alcoholic components of wine was eliminated by reducing the alcohol content to 3.5%. Red wine did not affect the susceptibility of LDL to Cu(2+)-mediated oxidative modification [lag time before and after red wine drinking: (average mean +/- SD) 61.8 +/- 7.7 and 62.7 +/- 11.8 min, respectively; lag time before and after white wine drinking: 64.5 +/- 10.4 and 63.3 +/- 10.8 min, respectively]. Concentrations of the antioxidants urate, vitamin C, and glutathione in plasma and of vitamin E and ubiquinol-10 in LDL were also unchanged after either red or white wine consumption. The results of this study do not show a beneficial effect of red wine consumption on LDL oxidation.
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