Effect of Moderate Wine Consumption on Oxidative Stress Markers in Coronary Heart Disease Patients
Evidence from research studies reports that wine consumption is associated with lower cardiovascular disease risk, partly through the amelioration of oxidative stress. The aim of the present study was to examine the effect of regular light to moderate wine consumption from coronary heart disease (CH...
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MDPI AG
2022-03-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/14/7/1377 |
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| author | Maria Choleva Chrysa Argyrou Maria Detopoulou Maria-Eleni Donta Anastasia Gerogianni Evanggelia Moustou Androniki Papaemmanouil Christina Skitsa Genovefa Kolovou Petros Kalogeropoulos Elizabeth Fragopoulou |
| author_facet | Maria Choleva Chrysa Argyrou Maria Detopoulou Maria-Eleni Donta Anastasia Gerogianni Evanggelia Moustou Androniki Papaemmanouil Christina Skitsa Genovefa Kolovou Petros Kalogeropoulos Elizabeth Fragopoulou |
| author_sort | Maria Choleva |
| collection | DOAJ |
| description | Evidence from research studies reports that wine consumption is associated with lower cardiovascular disease risk, partly through the amelioration of oxidative stress. The aim of the present study was to examine the effect of regular light to moderate wine consumption from coronary heart disease (CHD) patients compared to the effect induced by alcohol intake without the presence of wine microconstituents, on oxidation-induced macromolecular damage as well as on endogenous antioxidant enzyme activity. A randomized, single-blind, controlled, three-arm parallel intervention was carried out, in which 64 CHD patients were allocated to three intervention groups. Group A consumed no alcohol, and Group B (wine) and Group C (ethanol) consumed 27 g of alcohol/day for 8 weeks. Blood and urine samples were collected at baseline and at 4 and 8 weeks. Urine oxidized guanine species levels, protein carbonyls, thiobarbituric acid substances (TBARS) levels, as well as superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities, were measured. Oxidized guanine species and protein carbonyl levels were significantly increased in the ethanol group during the intervention and were significantly decreased in the wine group. These results support the idea that wine’s bioactive compounds may exert antioxidant actions that counteract the macromolecular oxidative damage induced by alcohol in CHD patients. |
| first_indexed | 2024-03-09T11:33:10Z |
| format | Article |
| id | doaj.art-019664896f70429c951377091030c3c8 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-09T11:33:10Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-019664896f70429c951377091030c3c82023-11-30T23:47:21ZengMDPI AGNutrients2072-66432022-03-01147137710.3390/nu14071377Effect of Moderate Wine Consumption on Oxidative Stress Markers in Coronary Heart Disease PatientsMaria Choleva0Chrysa Argyrou1Maria Detopoulou2Maria-Eleni Donta3Anastasia Gerogianni4Evanggelia Moustou5Androniki Papaemmanouil6Christina Skitsa7Genovefa Kolovou8Petros Kalogeropoulos9Elizabeth Fragopoulou10Department of Nutrition and Dietetics, Harokopio University, 70 Eleftheriou Venizelou Avenue Kallithea, 17671 Athens, GreeceDepartment of Nutrition and Dietetics, Harokopio University, 70 Eleftheriou Venizelou Avenue Kallithea, 17671 Athens, GreeceDepartment of Nutrition and Dietetics, Harokopio University, 70 Eleftheriou Venizelou Avenue Kallithea, 17671 Athens, GreeceDepartment of Nutrition and Dietetics, Harokopio University, 70 Eleftheriou Venizelou Avenue Kallithea, 17671 Athens, GreeceDepartment of Nutrition and Dietetics, Harokopio University, 70 Eleftheriou Venizelou Avenue Kallithea, 17671 Athens, GreeceDepartment of Nutrition and Dietetics, Harokopio University, 70 Eleftheriou Venizelou Avenue Kallithea, 17671 Athens, GreeceDepartment of Nutrition and Dietetics, Harokopio University, 70 Eleftheriou Venizelou Avenue Kallithea, 17671 Athens, GreeceDepartment of Nutrition and Dietetics, Harokopio University, 70 Eleftheriou Venizelou Avenue Kallithea, 17671 Athens, GreeceCardiology Department, Onassis Cardiac Surgery Center, 17674 Athens, GreeceDepartment of Cardiology, General Ongology Hospital, 14564 Kifisia, GreeceDepartment of Nutrition and Dietetics, Harokopio University, 70 Eleftheriou Venizelou Avenue Kallithea, 17671 Athens, GreeceEvidence from research studies reports that wine consumption is associated with lower cardiovascular disease risk, partly through the amelioration of oxidative stress. The aim of the present study was to examine the effect of regular light to moderate wine consumption from coronary heart disease (CHD) patients compared to the effect induced by alcohol intake without the presence of wine microconstituents, on oxidation-induced macromolecular damage as well as on endogenous antioxidant enzyme activity. A randomized, single-blind, controlled, three-arm parallel intervention was carried out, in which 64 CHD patients were allocated to three intervention groups. Group A consumed no alcohol, and Group B (wine) and Group C (ethanol) consumed 27 g of alcohol/day for 8 weeks. Blood and urine samples were collected at baseline and at 4 and 8 weeks. Urine oxidized guanine species levels, protein carbonyls, thiobarbituric acid substances (TBARS) levels, as well as superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities, were measured. Oxidized guanine species and protein carbonyl levels were significantly increased in the ethanol group during the intervention and were significantly decreased in the wine group. These results support the idea that wine’s bioactive compounds may exert antioxidant actions that counteract the macromolecular oxidative damage induced by alcohol in CHD patients.https://www.mdpi.com/2072-6643/14/7/1377wineoxidative stresscoronary heart diseaseoxidized guanine speciesprotein carbonylsTBARS |
| spellingShingle | Maria Choleva Chrysa Argyrou Maria Detopoulou Maria-Eleni Donta Anastasia Gerogianni Evanggelia Moustou Androniki Papaemmanouil Christina Skitsa Genovefa Kolovou Petros Kalogeropoulos Elizabeth Fragopoulou Effect of Moderate Wine Consumption on Oxidative Stress Markers in Coronary Heart Disease Patients Nutrients wine oxidative stress coronary heart disease oxidized guanine species protein carbonyls TBARS |
| title | Effect of Moderate Wine Consumption on Oxidative Stress Markers in Coronary Heart Disease Patients |
| title_full | Effect of Moderate Wine Consumption on Oxidative Stress Markers in Coronary Heart Disease Patients |
| title_fullStr | Effect of Moderate Wine Consumption on Oxidative Stress Markers in Coronary Heart Disease Patients |
| title_full_unstemmed | Effect of Moderate Wine Consumption on Oxidative Stress Markers in Coronary Heart Disease Patients |
| title_short | Effect of Moderate Wine Consumption on Oxidative Stress Markers in Coronary Heart Disease Patients |
| title_sort | effect of moderate wine consumption on oxidative stress markers in coronary heart disease patients |
| topic | wine oxidative stress coronary heart disease oxidized guanine species protein carbonyls TBARS |
| url | https://www.mdpi.com/2072-6643/14/7/1377 |
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