Medical Hypotheses
Volume 59, Issue 1 , Pages 101-104 , July 2002

Red wine consumption and inhibition of LDL oxidation: what are the important components?

  • Alan Howard

      Affiliations

    • The Howard Foundation, Whitehill House, Granhams Road, Great Shelford, Cambridge CB2 5JY, UK
    • ,
  • Mridula Chopra

      Affiliations

    • School of Pharmacy and Biomedical Sciences, University of Portsmonth, Portsmonth PO1 2DT, UK
    • Corresponding Author InformationCorrespondence to: Dr. Mridula Chopra, School of Pharmacy and Biomedical Sciences, University of Portsmonth, Portsmonth PO1 2DT, UK. Phone: +44 23 9284 3562; fax: +44 23 9284 3565
    • ,
  • David I Thurnham

      Affiliations

    • Northern Ireland Centre for Diet and Health (NICHE), University of Ulster, Coleraine BT52 1SA, Northern Ireland, UK
    • ,
  • John J Strain

      Affiliations

    • Northern Ireland Centre for Diet and Health (NICHE), University of Ulster, Coleraine BT52 1SA, Northern Ireland, UK
    • ,
  • Bianca Fuhrman

      Affiliations

    • The Lipid Research Laboratory, Technion Faculty of Medicine, The Rappaport Family Institute for Research in the Medical Sciences and Rambam Medical Center, Haifa, Israel
    • ,
  • Michael Aviram

      Affiliations

    • The Lipid Research Laboratory, Technion Faculty of Medicine, The Rappaport Family Institute for Research in the Medical Sciences and Rambam Medical Center, Haifa, Israel

Received 2 November 2001 ,Accepted 13 February 2002.

References 

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  2. Hertog MG, Feskens EJ, Hollman PC, Katan MB, Kromhout D. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study. Lancet. 1993;342:1007–1011
  3. Muldoon MF, Kritchevsky SB. Flavonoids and heart disease. BMJ. 1996;312(7029):458–459
  4. Lairon D, Amiot MJ. Flavonoids in food and natural antioxidants in wine. Curr. Opin. Lipidol. 1999;10:23–28
  5. Fuhrman B, Aviram M. Flavonoids protect LDL from oxidation and attenuate atherosclerosis. Curr. Opin. Lipidol. 2001;12(1):41–48
  6. Nigdikar S, Williams NR, Griffin BA, Howard AN. Consumption of red wine polyphenols reduces the susceptibility of low-density lipoproteins to oxidation. Am. J. Clin. Nutr. 1998;68:258–265
  7. Fuhrman B, Lavy A, Aviram M. Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoproteins to oxidation. Am. J. Clin. Nutr. 1995;61:549–554
  8. Chopra M, Fitzsimons PEE, Strain JJ, Thurnham DI, Howard AN. Non-alcoholic red wine extract and quercetin inhibit LDL oxidation without affecting plasma antioxidant vitamins and carotenoid concentrations. Clin. Chem. 2000;46:1162–1170
  9. Fremont L, Belguendouz S, Delpal S. Antioxidant activity of resveratrol and alcohol-free wine polyphenols related to LDL oxidation and polyunsaturated fatty acids. Life Sci. 1999;64(26):2511–2521
  10. Miyagi Y, Miwa K, Inoue H. Inhibition of human low-density lipoprotein oxidation by flavonoids in red wine and grape juice. Am. J. Cardiol. 1997;80:1627–1631
  11. Ritchey JG, Waterhouse AL. A standard red wine: monomeric phenolic analysis of commercial Cabernet Sauvignon wines. Am. J. Enol. Viticult. 1999;50:91–100
  12. Carbonneau MA, Leger CL, Monnier L, Bonnet C, Michael F, et al.  Supplementation with wine phenolic compounds increases the antioxidant capacity of plasma and vitamin E of low-density lipoprotein without changing the lipoprotein Cu2+ oxidisability. Possible explanation by phenolic location. Eur. J. Clin. Nutr. 1997;51:682–690
  13. Hollman PCH, Katan MB. Health effects and bioavailability of dietary flavonols. Free Radical. Res. 1999;31:S75–S80
  14. Duthie G, Crazier A. Plant derived phenolic antioxidants. Curr. Opin. Lipidol. 2000;11:43–47
  15. Cao G, Prior A. Anthocyanins are detected in human plasma after oral administration of an elderberry extract. Clin. Chem. 1999;45:574–576
  16. Manach C, Morand C, Crespy V, Demigene C, Texier O, Regerat F, et al. Quercetin is recovered in human plasma as conjugated derivative which retain antioxidant properties. FEBS Lett. 1998;426:331–336
  17. Wang JF, Schramm DD, Holt RR, Ensunsa JL, Fraga CG, Schmitz HH, et al. A dose–response effect from chocolate consumption on plasma epicatechin and oxidative damage. J. Nutr. 2000;130:2115S–2119S
  18. Olthof MR, Hollman PCH, Vree TB, Katan MB. Bioavailabilities of quercetin-3-glucoside and quercetin-4′-glucoside do not differ in humans. J. Nutr. 2000;130:1200–1203
  19. Hollman PCH, van Trijp JMP, Mengelers MJB, de Vries JHM, Katan MB. Bioavailability of the dietary antioxidant flavonol quercetin in man. Cancer Lett. 1997;114:139–140
  20. de Vries JHM, Hollman PCH, van Amersfoot I, Olthof MR, Katan MB. Red wine is a poor source of bioavailable flavonols in men. J. Nutr. 2001;131:745–748
  21. Caccettea RA, Croft KD, Beilin LJ, Puddey IB. Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability. Am. J. Clin. Nutr. 2000;71:67–74
  22. McDonald MS, Hughes M, Burns J, Lean MEJ, Matthews D, Crozier A. Survey of the free and conjugated myricetin and quercetin content of red wines of different geographical origins. J. Agric. Food Chem. 1998;46:368–375
  23. Price SF, Breen PJ, Valladao M, Watson BT. Cluster sun exposure and quercetin in pinot-noir grapes and wine. Am. J. Enol. Viticult. 1995;46:187–194

PII: S0306-9877(02)00144-5

Medical Hypotheses
Volume 59, Issue 1 , Pages 101-104 , July 2002

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