van Golde P H, Sloots L M, Vermeulen W P, Wielders J P, Hart H C, Bouma B N, van de Wiel A
Department of Internal Medicine, Eemland Hospital, PO Box 1502, 3800 BM, Amersfoort, The Netherlands.
Atherosclerosis. 1999 Dec;147(2):365-70. doi: 10.1016/s0021-9150(99)00206-3.
Oxidation of low density lipoprotein cholesterol (LDL-c) is supposed to play a role in the generation of atherosclerotic lesions. Grape derived beverages supply a large number of nutritional antioxidants because of their high content of polyphenols. This might be one of the mechanisms behind the supposed beneficial effect of red wine. Wine also contains alcohol and its role in oxidation processes especially in vivo is unclear. In this study the effect of daily red wine consumption for 2 weeks on oxidizability status of LDL was investigated. The role of alcohol in LDL oxidation was further explored in in vitro experiments. After abstinence from alcoholic beverages, grape juices and tea for a week, seven healthy male volunteers consumed 375 ml of red wine (30 g alcohol) per day during 2 weeks. At the start and end of the drinking period blood samples were taken and the susceptibility of LDL-c to copper-induced oxidation was analyzed with the addition of distilled water (control) and dilutions of a 12% alcohol solution, white wine and red wine. Although red wine at concentrations achievable in vivo caused a significant prolongation of the lag-time of metal ion dependent LDL oxidation in vitro (85.9+/-23.0-114.1+/-30.8 min, P<0. 001), a significant shortening of lag-time was found in vivo after the 2 weeks of wine consumption (56.3+/-13.0 min, P<0.001). A shorter lag-time compared to the control was found for both alcohol and white wine in vitro. The changed oxidizability status of LDL after 2 weeks of wine consumption made it more susceptible for the in vitro antioxidant effect of red wine. At low dilutions red grape juice extended lag-time as well, which was not influenced by the addition of alcohol. Red wine has a strong inhibitory effect on copper-induced oxidation of LDL in vitro, while red grape juice has a minor effect, an effect which should be attributed to the non alcohol components in the beverages. In vivo, however, this effect can be overshadowed by the prooxidant influence of alcohol. The balance between alcohol and polyphenols of a wine may be critical for its in vivo effect on LDL oxidation.
低密度脂蛋白胆固醇（LDL-c）的氧化被认为在动脉粥样硬化病变的形成中起作用。葡萄衍生饮料由于其高含量的多酚而提供大量的营养抗氧化剂。这可能是红酒假定有益作用背后的机制之一。葡萄酒还含有酒精，其在氧化过程中的作用，尤其是在体内的作用尚不清楚。在本研究中，调查了连续2周每天饮用红酒对LDL氧化状态的影响。在体外实验中进一步探讨了酒精在LDL氧化中的作用。在戒酒、葡萄汁和茶一周后，七名健康男性志愿者在2周内每天饮用375毫升红酒（30克酒精）。在饮用期开始和结束时采集血样，并在加入蒸馏水（对照）以及12%酒精溶液、白葡萄酒和红葡萄酒的稀释液的情况下，分析LDL-c对铜诱导氧化的敏感性。尽管体内可达到浓度的红酒在体外可显著延长金属离子依赖性LDL氧化的滞后期（85.9±23.0 - 114.1±30.8分钟，P<0.001），但饮用2周葡萄酒后在体内发现滞后期显著缩短（56.3±13.0分钟，P<0.001）。在体外，酒精和白葡萄酒与对照相比滞后期均较短。饮用2周葡萄酒后LDL氧化状态的改变使其对红酒的体外抗氧化作用更敏感。在低稀释度下，红葡萄汁也延长了滞后期，且不受酒精添加的影响。红酒在体外对铜诱导的LDL氧化有强烈抑制作用，而红葡萄汁作用较小，这种作用应归因于饮料中的非酒精成分。然而，在体内，这种作用可能会被酒精的促氧化作用所掩盖。葡萄酒中酒精和多酚之间的平衡可能对其体内LDL氧化作用至关重要。
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