The in vivo antithrombotic effect of wine consumption on human blood platelets and hemostatic factors.
We compared the in vivo effect of red vs. white wine consumption on platelet aggregation, responsiveness and membrane viscosity, plasma total antioxidant status, thromboxane B(2) levels, and fibrinolysis. Diet and red wine had a synergistic effect in decreasing platelet aggregation. Red wine did not have a significantly more favorable effect on the fibrinolytic factors than white wine. The reduction in platelet membrane viscosity after red wine, which could contribute to the protective antithrombotic role of red wine, needs further explanation.
Mansvelt
Erna P G
EP
Department of Haematological Pathology, Faculty of Health Sciences, University of Stellenbosch, Tygerberg 7505, South Africa. epgm@gerga.sun.ac.za
van Velden
David P
DP
Fourie
Elba
E
Rossouw
Marietjie
M
van Rensburg
Susan J
SJ
Smuts
C Marius
CM
D000328:Adult; D000428:Alcohol Drinking; D000975:Antioxidants / Q000032:analysis; D001792:Blood Platelets / Q000187:drug effects* / Q000502:physiology*; D002462:Cell Membrane / Q000187:drug effects / Q000502:physiology; D005260:Female; D005340:Fibrinogen / Q000032:analysis; D005342:Fibrinolysis / Q000187:drug effects; D005343:Fibrinolytic Agents / Q000494:pharmacology*; D006487:Hemostasis / Q000187:drug effects*; D006801:Humans; D008297:Male; D008875:Middle Aged; D010974:Platelet Aggregation / Q000187:drug effects; D014783:Viscosity / Q000187:drug effects; D014920:Wine
D000975:Antioxidants; D005343:Fibrinolytic Agents; D005340:Fibrinogen