Alberti-Fidanza A, Burini G, Antonelli G, Murdolo G, Perriello G
Section of Nutrition, Department of Internal Medicine, University of Perugia, Italy.
Diabetes Nutr Metab. 2003 Feb;16(1):65-71.
This is an open, cross-over study to examine the acute effects of lyophilised red wine (LYOW) on total antioxidant capacity and some metabolic variables in 10 healthy subjects (age 27.7 +/- 3.9 yr) following a light meal. Each subject was studied on two occasions for a 360-min period, after consumption of a 1.22 MJ (291 kcal) meal; on one occasion without and on another occasion with intake of LYOW with high antioxidant activity [15.4 mM trolox equivalent (eq)]. Plasma oxygen radical absorbance capacity (ORAC) values decreased significantly after meal alone from 4.97 +/- 0.499 to 4.39 +/- 0.383 mM trolox eq. (mean +/- SD; p < 0.05) and remained lower until 360 min compared to basal values (p < 0.05). In contrast, ORAC values after meal with LYOW increased significantly from a baseline of 4.79 +/- 0.356 to the highest value of 6.39 +/- 0.570 mM trolox eq at 90 min; then, it decreased to a plateau of 4.99 +/- 0.316 mM trolox eq (p < 0.05), whose values were still higher than baseline ones until 360 min and also significantly different from the values obtained without LYOW from 90 to 360 min (p < 0.05). No correlations were observed between dietary antioxidant vitamin, fruit and vegetable intakes and plasma antioxidant capacity. No differences were found in plasma insulin and glucose values after meal between the two occasions. We conclude that moderate drinking of red wine (350 ml) with high antioxidant capacity increased and sustained for 360 min plasma antioxidant level of 10 healthy subjects after a meal.
这是一项开放性交叉研究，旨在探究冻干红酒（LYOW）对10名健康受试者（年龄27.7±3.9岁）在进食清淡餐后总抗氧化能力及一些代谢变量的急性影响。在摄入一顿1.22兆焦耳（291千卡）的餐后，每位受试者接受两次为期360分钟的研究；一次不摄入LYOW，另一次摄入具有高抗氧化活性的LYOW[15.4毫摩尔特洛克斯当量（eq）]。单独进食后，血浆氧自由基吸收能力（ORAC）值从4.97±0.499毫摩尔特洛克斯当量显著降至4.39±0.383毫摩尔特洛克斯当量（平均值±标准差；p<0.05），与基础值相比，直至360分钟时仍较低（p<0.05）。相比之下，摄入LYOW后进食的ORAC值从基线的4.79±0.356毫摩尔特洛克斯当量在90分钟时显著增加至最高值6.39±0.570毫摩尔特洛克斯当量；然后，它降至4.99±0.316毫摩尔特洛克斯当量的平台期（p<0.05），其值在360分钟前仍高于基线值，并且在90至360分钟期间与未摄入LYOW时获得的值也有显著差异（p<0.05）。未观察到膳食抗氧化维生素、水果和蔬菜摄入量与血浆抗氧化能力之间的相关性。两次进食后血浆胰岛素和葡萄糖值无差异。我们得出结论，适量饮用具有高抗氧化能力的红酒（350毫升）可使10名健康受试者进食后的血浆抗氧化水平在360分钟内升高并维持。
