Cardioprotection with white wine.
The cardioprotective effects of red wine have been attributed to several polyphenolic antioxidants including resveratrol and proanthocyanidins. The goal of the present study was to determine whether white wines could also provide cardioprotection. Three different white wines (white wine #1, #2 and #3) were chosen for this study. Ethanol-free extracts of the wines were prepared by vacuum evaporation. Rats weighing approximately 200 g were given either 50 mg/kg or 100 mg/kg of each wine extract for 3 weeks. The rats were anesthetized and sacrificed and their hearts were excised for the preparation of isolated working rat heart. All hearts were subjected to 30 min of global ischemia followed by 2 h of reperfusion. Cardiac function including heart rate, left ventricular developed pressure (LVDP), maximum first derivative of developed pressure (LVdp/dtmax), left ventricular systolic pressure (LVSP), left ventricular end diastolic pressure (LVEP), aortic flow (AF) and coronary flow (CF) were continuously monitored and myocardial infarct size was measured at the end of the experiments. The results of our study demonstrated that among the three different white wines, only white wine #2 conferred cardioprotection as evidenced by improved postischemic ventricular recovery compared with controls. The same white wine at a dose of 50 mg/kg also showed improvement in postischemic contractile recovery but the differences compared with controls were not significant. The amount of malondialdehyde production from these hearts was lower than that found in control hearts, indicating reduced formation of reactive oxygen species in white wine #2-treated rats. In vitro studies using a chemiluminescence technique revealed that white wine #2 scavenged both superoxide anions and hydroxyl radicals. The results of our study demonstrate that white wine #2 provided cardioprotection and the cardioprotective effect of the wine can be attributed, at least in part, to its ability to function as an in vivo antioxidant.
Cui
J
J
Cardiovascular Research Center, University of Connecticut School of Medicine, Farmington, Connecticut, USA.
Tosaki
A
A
Bertelli
A A E
AA
Bertelli
A
A
Maulik
N
N
Das
D K
DK
D000818:Animals; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids; D006321:Heart / Q000503:physiopathology*; D017665:Hydroxyl Radical / Q000032:analysis; D066298:In Vitro Techniques; D008297:Male; D008315:Malondialdehyde / Q000032:analysis; D009203:Myocardial Infarction / Q000473:pathology / Q000517:prevention & control; D017202:Myocardial Ischemia / Q000473:pathology / Q000503:physiopathology / Q000517:prevention & control*; D009206:Myocardium / Q000473:pathology; D010636:Phenols / Q000032:analysis; D011108:Polymers / Q000032:analysis; D059808:Polyphenols; D051381:Rats; D017207:Rats, Sprague-Dawley; D013481:Superoxides / Q000032:analysis; D016276:Ventricular Function / Q000187:drug effects; D014920:Wine / Q000032:analysis
D005419:Flavonoids; D010636:Phenols; D011108:Polymers; D059808:Polyphenols; D013481:Superoxides; D017665:Hydroxyl Radical; D008315:Malondialdehyde