Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans
Michelle A Micallef  , Louise A Lexis and Paul A Lewandowski
Abstract
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 (greater than or equal to 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
Conclusions
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.
Published Sept 24, 2007 in Nutrition Journal 2007,
6:27. doi:10.1186/1475-2891-6-27. © 2007 Micallef et al.; licensee BioMed Central Ltd.
The complete article is available as a provisional
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