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Nutrition Research Newsletter, July, 1990
RED WINE REDUCES RISK
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OF HEART DISEASE Moderate alcohol consumption has been inversely correlated with coronary artery disease and cardiovascular mortality. In a study conducted in Pessac, France, the relationship is more clearly defined relative to the type of alcohol and die influence of alcohol on cardiovascular pathology. Three alcoholic beverages of increasing complexity were administered to 16 healthy male volunteers over 15-day periods. Subjects sequentially consumed 0.5 L/day of a synthetic wine (ethanol solution of the same pH and alcohol content as wine), a white wine, and then a red wine, each for 15 days, with a 15-day period of abstention before and between alcoholic beverage periods. The synthetic wine enhanced ADP- and adrenalin-induced platelet aggregation associated with an increase in serum levels of apoprotein A-I and a decrease in levels of lowdensity lipoprotein (LDL) cholesterol. White wine increased total cholesterol and LDL cholesterol, and markedly increased high-density lipoprotein (HDL) cholesterol. Red wine decreased ADP-induced platelet aggregation and increased HDL cholesterol. These results suggest that components of red wine, such as tannins, have specific actions which may play a part in the protective effect of moderate consumption of alcoholic beverages against heart disease." While it would be of interest to try to isolate these specific beneficial compounds, according to earlier researchers (AS Saint Leger et al, 1979) "if wine is ever found to contain a constituent protective against ischemic heart disease, then we consider it almost a sacrilege that this constituent should be isolated. The medicine is already in a highly palatable form." Martine Seigneur et al, Effect of the Consumption of Alcohol, White Wine, and Red Wine on Platelet Function and Scrum Lipids, J Applied Cardiology 5(3):215-222 (1990) [Reprints: Professor Jacques Bonnet, MD, Hopital Cardiologique, Avenue de Magellan, 33604 Pessac, France]
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