Plasma polyphenols and antioxidants, oxidative DNA damage and endothelial function in a diet and wine intervention study in humans

Leighton F.; Guasch, V; Perez D.D.; Strobel P.; San Martin, A; Urzua, U; Diez M.S.; Foncea R; Espinoza, M.A.; Urquiaga, I; Cuevas, A.; Castillo O.; Mizon, C; Rozowski J.; Maiz A.; et. al.

Keywords: reactivity, atherosclerosis, acid, flavonoids, polymers, endothelium, dna, antioxidants, blood, tocopherol, diet, dietary, stress, trial, alpha, metabolism, antioxidant, experiment, humans, artery, human, male, damage, phenols, paper, level, fats, wine, fruit, adult, vitamin, lipid, activity, vessel, polyphenol, controlled, arteriosclerosis, vascular, vegetable, clinical, oxidative, study, 8, conference, normal, Ascorbic, leukocyte, Endothelium,, Diet,, hydroxydeoxyguanosine, brachial, Atherogenic


An intervention study was performed to evaluate the influence of a Mediterranean diet, a high fat diet and their supplementation with red wine in moderate amounts, on biochemical, physiological, and clinical parameters related to atherosclerosis and other chronic diseases. For 3 months two groups of 21 male volunteers each, received either a Mediterranean diet or a high fat diet; during the second month, red wine was added isocalorically, 240 ml/day. Participants were kept under close medical and nutritional surveillance. At days 0, 30, 60 and 90, clinical, physiological and biochemical evaluations were made. Plasma vitamin C was significantly decreased in the high fat diet group compared to the Mediterranean diet group. After wine supplementation to the Mediterranean diet, a significant 13.5% increase in plasma vitamin C was observed. Furthermore, when wine was added vitamin E decreased significantly in plasma, 15% in the high fat diet and 26% in the Mediterranean diet. Total plasma antioxidant capacity (total antioxidant reactivity) increased 28% above basal levels in the Mediterranean diet group, but not in the high fat diet group. In both groups, wine induced a marked increase in total antioxidant reactivity above basal levels, 56% and 23%, respectively. Oxidative DNA damage, detected as 8-hydroxydeoxyguanosine (8-OHdG) levels in blood leukocyte DNA, was markedly increased by the high fat diet; however, it was strongly reduced, to approximately 50% basal values, after wine supplementation, both in the high fat diet and Mediterranean diet groups. Endothelial function, evaluated noninvasively as flow-mediated vascular reactivity of the brachial artery, was suppressed by the high fat diet, and was normal after wine supplementation. These effects are attributed to oxidative stress associated with a high fat diet, and to the elevated plasma antioxidant capacity associated with wine consumption and the Mediterranean diet. The results presented support the following conclusions: a high fat diet induces oxidative stress; a diet rich in fruits and vegetables enhances antioxidant defenses; wine supplementation to a high fat or a Mediterranean diet increases plasma antioxidant capacity decreases oxidative DNA damage, and normalizes endothelial function.

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Título de la Revista: Drugs under Experimental and Clinical Research
Volumen: 25
Número: 2-3
Editorial: Society of Laparoendoscopic Surgeons
Fecha de publicación: 1999
Página de inicio: 133
Página final: 141