title: Red wine prevents the postprandial increase in plasma cholesterol oxidation products: a pilot study.
abstract: Moderate wine consumption has been shown to lower cardiovascular risk. One of the mechanisms could involve the control of postprandial hyperlipaemia, a well-defined risk factor for atherosclerosis, reasonably by reducing the absorption of lipid oxidised species from the meal. The objective of the present study was to investigate whether wine consumption with the meal is able to reduce the postprandial increase in plasma lipid hydroperoxides and cholesterol oxidation products, in human subjects. In two different study sessions, twelve healthy volunteers consumed the same test meal rich in oxidised and oxidisable lipids (a double cheeseburger), with 300 ml of water (control) or with 300 ml of red wine (wine). The postprandial plasma concentration of cholesterol oxidation products was measured by GC-MS. The control meal induced a significant increase in the plasma concentration of lipid hydroperoxides and of two cholesterol oxidation products, 7-β-hydroxycholesterol and 7-ketocholesterol. The postprandial increase in lipid hydroperoxides and cholesterol oxidation products was fully prevented by wine when consumed with the meal. In conclusion, the present study provides evidence that consumption of wine with the meal could prevent the postprandial increase in plasma cholesterol oxidation products.
authors.affiliation: National Research Institute on Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy.
authors.forename: F
authors.initials: F
authors.lastname: Natella
authors.affiliation: Department of Biochemical Sciences, University La Sapienza, Rome, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Macone
authors.affiliation: National Research Institute on Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Ramberti
authors.affiliation: National Research Institute on Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Forte
authors.affiliation: Fondazione Edmund Mach, IASMA Research and Innovation Centre, Via E. Mach 1, 38010 San Michele all'Adige, Italy.
authors.forename: F
authors.initials: F
authors.lastname: Mattivi
authors.affiliation: Department of Biochemical Sciences, University La Sapienza, Rome, Italy.
authors.forename: R M
authors.initials: RM
authors.lastname: Matarese
authors.affiliation: National Research Institute on Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy.
authors.forename: C
authors.initials: C
authors.lastname: Scaccini
mesh_terms: D000328:Adult; D000704:Analysis of Variance; D002784:Cholesterol / Q000097:blood* / Q000378:metabolism; D018592:Cross-Over Studies; D005260:Female; D006801:Humans; D008054:Lipid Peroxides / Q000097:blood*; D008297:Male; D018384:Oxidative Stress / Q000502:physiology*; D010865:Pilot Projects; D059808:Polyphenols / Q000032:analysis*; D019518:Postprandial Period / Q000502:physiology*; D014920:Wine
chemical_list: D008054:Lipid Peroxides; D059808:Polyphenols; D002784:Cholesterol