Effects of resveratrol and other wine polyphenols on vascular function: an update (original) (raw)
Related papers
2008
The mechanisms through which moderate wine consumption reduces ischemic cardiovascular events are not yet fully unraveled. Grape extracts or a mixture of the polyphenols contained in wine were previously shown to increase nitric oxide (NO); however, little information is available on the effect of resveratrol, one of the main polyphenols of wine, on platelet NO production. We assessed the effects of resveratrol, at the concentrations attainable after moderate wine intake, on platelet NO production and the mechanism of this activity. Twenty healthy volunteers were studied before and after 15 d of controlled white or red wine intake (300 mL/d). After wine intake, plasma resveratrol and the release of NO by stimulated platelets increased significantly. Resveratrol, at the concentrations detected in plasma after wine intake, was incubated in vitro with washed platelets and several variables related to NO production and to signal transduction were measured. Resveratrol in vitro enhanced significantly the production of NO by stimulated platelets, the activity of platelet NO synthase (NOS), phosphorylation of protein kinase B, an activator of the endothelial NOS (eNOS), and phosphorylation of vasodilator-activated protein (VASP), an expression of the biologic activity of NO in platelets. Simultaneously, we observed decreased phosphorylation of P38 mitogen-activated protein kinase (p38MAPK), a proinflammatory pathway in human platelets, a reduction of the activity of NADPH oxidase, a major source of reactive oxygen species (ROS) and of the generation of O 2 2 radicals, as detected by cytochrome C reduction. In conclusion, resveratrol, at concentrations attainable after moderate wine intake, activates platelet eNOS and in this way blunts the proinflammatory pathway linked to p38MAPK, thus inhibiting ROS production and ultimately platelet function. This activity may contribute to the beneficial effects of moderate wine intake on ischemic cardiovascular disease.
Clinica Chimica Acta, 2006
Background: Resveratrol, a polyphenolic constituent of red wine, has antioxidant effects. However, its protective effects against oxLDLinduced endothelial injury remained unclarified. Methods: Primary human umbilical vein endothelial cell cultures (HUVECs) treated with oxLDL (200 Ag/ml) were used to explore the protective effect of resveratrol. Cytotoxicity of oxLDL on HUVECs was studied by measuring lactate dehydrogenase (LDH) release, methylthiazol tetrazolium (MTT) and apoptotic cell death as characterized by terminal deoxynucleotidyl transferase-mediated dUTP nick end-labeling (TUNEL) stain. We also measured the production of reactive oxygen species (ROS) by using the fluorescnet probe 2V , 7Vdichlorofluorescein acetoxymethyl ester (DCF-AM), and observed the activity of antioxidant enzymes. Furthermore, several apoptotic signaling pathway with increased cytosolic calcium, alteration of mitochondrial membrane potential, cytochrome c release and activation of caspase 3 were also investigated. Results: Resveratrol attenuated oxLDL-induced cytotoxicity, apoptotic features, generation of ROS and intracellular calcium accumulation. OxLDL-induced mitochondria membrane potential collapase, cytochrome c release and activation of caspase 3 in HUVECs were also suppressed by resveratrol pretreatment. Conclusions: Red wine intake may protect against oxLDL-induced dysfunction of endothelial cells.
Red wine and Resveratrol, their effect on human health
2023
Based on several in vitro and in vivo studies, it appears that a certain amount of daily consumption of wine can prevent to some degree various chronic diseases. This is mainly due to the presence and number of important antioxidants in red wine. Wine polyphenols, especially resveratrol, anthocyanins and catechins, are the most effective antioxidants in wine. Resveratrol is thought to help prevent cardiovascular disease by neutralizing free radicals but also protecting the nervous system and other organs. The term "French Paradox" is used to describe the relatively low incidence of cardiovascular disease in the French population despite the high consumption of fats. However, in the case of heavy wine consumption, ethanol limits the benefits of the action of polyphenols in wine. From the literature review it appears that the combined-synergistic effect of wine phenols is superior to their individual action. Resveratrol requires red wine polyphenols for optimal antioxidant activity. Research has shown some positive effects, but several more studies are needed to draw safe conclusions as not many clinical trials have been performed in humans. Advances in technology have enabled new techniques to recover the valuable ingredients of red wine from by-products of vinification for their use in pharmacy and cosmetology. Consumers are now looking for
Grapes, Wines, Resveratrol, and Heart Health
Journal of Cardiovascular Pharmacology, 2009
Epidemiological and experimental studies have revealed that a mild to moderate drinking of wine, particularly red wine, attenuates the cardiovascular, cerebrovascular, and peripheral vascular risk. However, the experimental basis for such health benefits is not fully understood. The cardioprotective effect of wine has been attributed to both components of wine: the alcoholic portion and, more importantly, the alcohol-free portion containing antioxidants. Wines are manufactured from grapes, which also contain a large variety of antioxidants, including resveratrol, catechin, epicatechin, and proanthocyanidins. Resveratrol is mainly found in the grape skin, whereas proanthocyanidins are found only in the seeds. Recent studies have demonstrated that resveratrol and proanthocyanidin are the major compounds present in grapes and wines responsible for cardioprotection. The purpose of this review is to provide evidence that grapes, wines, and resveratrol are equally important in reducing the risk of morbidity and mortality due to cardiovascular complications. Both wines and grapes can attenuate cardiac diseases such as atherosclerosis and ischemic heart disease. Recently, wine was also found to increase life span by inducing longevity genes. It appears that resveratrol and proanthocyanidins, especially resveratrol, present in grapes and wines play a crucial role in cardioprotective abilities of grapes and wines.
European Journal of Nutrition
Purpose Red wine polyphenols (RWP) are plant-based molecules that have been extensively studied in relation to their protective effects on vascular health in both animals and humans. The aim of this review was to quantify and compare the efficacy of RWP and pure resveratrol on outcomes measures of vascular health and function in both animals and humans. Methods Comprehensive database searches were carried out through PubMed, Web of Science and OVID for randomised, placebo-controlled studies in both animals and humans. Meta-analyses were carried out on acute and chronic studies of RWP in humans, alongside sub-group analysis where possible. Risk-of-bias assessment was carried out for all included studies based on randomisation, allocation, blinding, outcome data reporting, and other biases. Results 48 animal and 37 human studies were included in data extraction following screening. Significant improvements in measures of blood pressure and vascular function following RWP were seen in ...
Journal of Functional Foods, 2017
Resveratrol the polyphenolic antioxidant molecule has been proposed as an effective agent in the prevention of several pathological conditions, thus this study was aimed to evaluate its chronic effects on functional and structural remodeling of the aorta in spontaneously (SHR) and malignantly hypertensive rats (MHR). Resveratrol significantly decreased arterial pressure and improved regional hemodynamic parameters, bioavailability of nitric oxide, ameliorated morphological changes in the tunica media and smooth muscle of the aorta, preserved endothelium, reduced inflammation and apoptosis in both SHR and MHR, but excrete more beneficial effects on SHR. Resveratrol suppressed lipid peroxidation, significantly improved oxidative status and reduced levels of lipids. These results suggest the cardiovascular benefits of resveratrol dietary enrichment in both experimental models of hypertension.
Archives of Biochemistry and Biophysics, 2007
We have studied some hemodynamic parameters as heart rate (HR) developed pressure (DP) and maximal positive values of the Wrst derivative of pressure (+dP/dt max) in isolated heart from control or resveratrol treated rats. In acute ex vivo experiments, resveratrol (1-100 M) infusion in LangendorV perfused hearts did not aVect contractile function in either normoxic conditions or after ischemia/reperfusion. However when semi-chronically administered by IP injection during 7 days, resveratrol which had no eVect on pre-ischemic heart greatly improved post-ischemic indexes of myocardial function. Resveratrol eVect is dose-dependent and seemed optimal at a plasma level of 18.5 M. This concentration is very close to that previously shown to be optimal and non-toxic by others. These beneWcial eVects of resveratrol are only partly explained by its antioxidant properties as suggested by the lack of any dose-response eVect on tissue malondialdehyde (MDA) levels. They are also clearly not mediated by nitric oxide (NO) elevation. When acutely infused resveratrol had no beneWcial eVect and therefore could not be proposed in acute scenarios of ischemia/reperfusion or stroke. However resveratrol appeared as an eYcient and promising molecule in the prevention of heart dysfunction.
Biomedicines
Cardiovascular diseases (CVDs) are among the leading causes of morbidity and mortality worldwide. Unhealthy dietary habits have clearly been shown to contribute to the development of CVDs. Beyond the primary nutrients, a healthy diet is also rich in plant-derived compounds. Natural polyphenols, found in fruits, vegetables, and red wine, have a clear role in improving cardiovascular health. In this review, we strive to summarize the results of the relevant pre-clinical and clinical trials that focused on some of the most important natural polyphenols, such as resveratrol and relevant flavonoids. In addition, we aim to identify their common sources, biosynthesis, and describe their mechanism of action including their regulatory effect on signal transduction pathways. Finally, we provide scientific evidence regarding the cardiovascular benefits of moderate, long-term red wine consumption.
Protective effects of red wine polyphenolic compounds on the cardiovascular system
Experimental and clinical cardiology, 2001
Phenolic phytochemicals are widely distributed in the plant kingdom. In terms of protective effects on organisms, the group of polyphenols is the most important. In various experiments, it has been shown that selected polyphenols, mainly flavonoids, confer protective effects on the cardiovascular system and have anti-cancer, antiviral and antiallergic properties. In coronary artery disease, the protective effects are due mainly to antithrombic, antioxidant, anti-ischemic and vasorelaxant properties of flavonoids. Flavonoids are low molecular weight compounds composed of a three-ring structure with various substitutions, which appear to be responsible for the antioxidant and antiproliferative properties. It has been hypothesized that the low incidence of coronary artery disease in the French population may be partially related to the pharmacological properties of polyphenolic compounds present in red wine. Many epidemiological studies have shown that regular flavonoid intake is assoc...
Journal of Agricultural and Food Chemistry, 2012
It is generally believed that the French paradox is related to the consumption of red wine and not other varieties of wine, including white wine or champagne. Some recent studies have indicated that white wine could also be as cardioprotective as red wine. The present investigation compares the cardioprotective abilities of red wine, white wine, and their principal cardioprotective constituents. Different groups of rats were gavaged with red wine, white wine, resveratrol, tyrosol, and hydroxytyrosol. Red wine and its constituent resveratrol and white wine and its constituents tyrosol and hydroxytyrosol all showed different degrees of cardioprotection as evidenced by their abilities to improve postischemic ventricular performance, reduce myocardial infarct size and cardiomyocyte apoptosis, and reduce peroxide formation. It was discovered in this study that although each of the wines and their components increased the enzymatic activities of the mitochondrial complex (I-IV) and citrate synthase, which play very important roles in oxidative phosphorylation and ATP synthesis, some of the groups were more complex-specific in inducing the activity compared to the other groups. Cardioprotective ability was further confirmed by increased expression of phospho-Akt, Bcl-2, eNOS, iNOS, COX-1, COX-2, Trx-1, Trx-2, and HO-1. The results of this study suggest that white wine can provide cardioprotection similar to red wine if it is rich in tyrosol and hydroxytyrosol.