Leighton F, Cuevas A, Guasch V, Pérez D D, Strobel P, San Martín A, Urzua U, Díez M S, Foncea R, Castillo O, Mizón C, Espinoza M A, Urquiaga I, Rozowski J, Maiz A, Germain A
Faculty of Biological Science, Catholic University of Chile, Santiago, Chile.
Drugs Exp Clin Res. 1999;25(2-3):133-41.
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.
进行了一项干预研究，以评估地中海饮食、高脂饮食以及适量补充红酒对与动脉粥样硬化和其他慢性疾病相关的生化、生理和临床参数的影响。21名男性志愿者分为两组，每组持续3个月，分别接受地中海饮食或高脂饮食；在第二个月，以等热量方式添加红酒，每天240毫升。参与者接受密切的医疗和营养监测。在第0、30、60和90天进行临床、生理和生化评估。与地中海饮食组相比，高脂饮食组的血浆维生素C显著降低。在地中海饮食中添加红酒后，血浆维生素C显著增加了13.5%。此外，添加红酒后，血浆中的维生素E显著降低，高脂饮食组降低了15%，地中海饮食组降低了26%。地中海饮食组的血浆总抗氧化能力（总抗氧化反应性）比基础水平增加了28%，而高脂饮食组则没有增加。在两组中，红酒均使总抗氧化反应性比基础水平显著增加，分别增加了56%和23%。作为血液白细胞DNA中8-羟基脱氧鸟苷（8-OHdG）水平检测到的氧化DNA损伤，在高脂饮食中显著增加；然而，在高脂饮食组和地中海饮食组中添加红酒后，均显著降低至约基础值的50%。通过无创评估肱动脉血流介导的血管反应性来评估内皮功能，高脂饮食会抑制内皮功能，而添加红酒后内皮功能恢复正常。这些影响归因于与高脂饮食相关的氧化应激，以及与饮用红酒和地中海饮食相关的血浆抗氧化能力升高。所呈现的结果支持以下结论：高脂饮食会诱导氧化应激；富含水果和蔬菜的饮食可增强抗氧化防御；在高脂饮食或地中海饮食中添加红酒可增加血浆抗氧化能力，减少氧化DNA损伤，并使内皮功能恢复正常。
