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Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans
BACKGROUND: Red wine contains a naturally rich source of antioxidants, which may protect the body from oxidative stress, a determinant of age-related disease. The current study set out to determine the in vivo effects of moderate red wine consumption on antioxidant status and oxidative stress in the...
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Formato: | Texto |
Lenguaje: | English |
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BioMed Central
2007
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2039729/ https://www.ncbi.nlm.nih.gov/pubmed/17888186 http://dx.doi.org/10.1186/1475-2891-6-27 |
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author | Micallef, Michelle Lexis, Louise Lewandowski, Paul |
author_facet | Micallef, Michelle Lexis, Louise Lewandowski, Paul |
author_sort | Micallef, Michelle |
collection | PubMed |
description | BACKGROUND: Red wine contains a naturally rich source of antioxidants, which may protect the body from oxidative stress, a determinant of age-related disease. The current study set out to determine the in vivo effects of moderate red wine consumption on antioxidant status and oxidative stress in the circulation. METHODS: 20 young (18–30 yrs) and 20 older (≥ 50 yrs) volunteers were recruited. Each age group was randomly divided into treatment subjects who consumed 400 mL/day of red wine for two weeks, or control subjects who abstained from alcohol for two weeks, after which they crossed over into the other group. Blood samples were collected before and after red wine consumption and were used for analysis of whole blood glutathione (GSH), plasma malondialdehyde (MDA) and serum total antioxidant status. RESULTS: Results from this study show consumption of red wine induced significant increases in plasma total antioxidant status (P < 0.03), and significant decreases in plasma MDA (P < 0.001) and GSH (P < 0.004) in young and old subjects. The results show that the consumption of 400 mL/day of red wine for two weeks, significantly increases antioxidant status and decreases oxidative stress in the circulation CONCLUSION: It may be implied from this data that red wine provides general oxidative protection and to lipid systems in circulation via the increase in antioxidant status. |
format | Text |
id | pubmed-2039729 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2007 |
publisher | BioMed Central |
record_format | MEDLINE/PubMed |
spelling | pubmed-20397292007-10-20 Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans Micallef, Michelle Lexis, Louise Lewandowski, Paul Nutr J Research BACKGROUND: Red wine contains a naturally rich source of antioxidants, which may protect the body from oxidative stress, a determinant of age-related disease. The current study set out to determine the in vivo effects of moderate red wine consumption on antioxidant status and oxidative stress in the circulation. METHODS: 20 young (18–30 yrs) and 20 older (≥ 50 yrs) volunteers were recruited. Each age group was randomly divided into treatment subjects who consumed 400 mL/day of red wine for two weeks, or control subjects who abstained from alcohol for two weeks, after which they crossed over into the other group. Blood samples were collected before and after red wine consumption and were used for analysis of whole blood glutathione (GSH), plasma malondialdehyde (MDA) and serum total antioxidant status. RESULTS: Results from this study show consumption of red wine induced significant increases in plasma total antioxidant status (P < 0.03), and significant decreases in plasma MDA (P < 0.001) and GSH (P < 0.004) in young and old subjects. The results show that the consumption of 400 mL/day of red wine for two weeks, significantly increases antioxidant status and decreases oxidative stress in the circulation CONCLUSION: It may be implied from this data that red wine provides general oxidative protection and to lipid systems in circulation via the increase in antioxidant status. BioMed Central 2007-09-24 /pmc/articles/PMC2039729/ /pubmed/17888186 http://dx.doi.org/10.1186/1475-2891-6-27 Text en Copyright © 2007 Micallef et al; licensee BioMed Central Ltd. http://creativecommons.org/licenses/by/2.0 This is an Open Access article distributed under the terms of the Creative Commons Attribution License ( (http://creativecommons.org/licenses/by/2.0) ), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Micallef, Michelle Lexis, Louise Lewandowski, Paul Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans |
title | Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans |
title_full | Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans |
title_fullStr | Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans |
title_full_unstemmed | Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans |
title_short | Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans |
title_sort | red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans |
topic | Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2039729/ https://www.ncbi.nlm.nih.gov/pubmed/17888186 http://dx.doi.org/10.1186/1475-2891-6-27 |
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