55
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: not found

      Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine.

      Lancet
      Humans, In Vitro Techniques, Lipoproteins, LDL, metabolism, Oxidation-Reduction, Phenols, analysis, pharmacology, Wine

      Read this article at

      ScienceOpenPublisherPubMed
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          The "French paradox" (apparent compatibility of a high fat diet with a low incidence of coronary atherosclerosis) has been attributed to the regular drinking of red wine. However, the alcohol content of wine may not be the sole explanation for this protection. Red wine also contains phenolic compounds, and the antioxidant properties of these may have an important role. In in-vitro studies with phenolic substances in red wine and normal human low-density lipoprotein (LDL) we found that red wine inhibits the copper-catalysed oxidation of LDL. Wine diluted 1000-fold containing 10 mumol/L total phenolics inhibited LDL oxidation significantly more than alpha-tocopherol. Our findings show that the non-alcoholic components of red wine have potent antioxidant properties toward oxidation of human LDL.

          Related collections

          Author and article information

          Journal
          8094487
          10.1016/0140-6736(93)90206-v

          Chemistry
          Humans,In Vitro Techniques,Lipoproteins, LDL,metabolism,Oxidation-Reduction,Phenols,analysis,pharmacology,Wine

          Comments

          Comment on this article