红酒中酚类物质对低密度脂蛋白氧化的抑制作用：法国悖论的一个线索？

Inhibition of LDL oxidation by phenolic substances in red wine: a clue to the French paradox?

出版信息

Nutr Rev. 1993 Jun;51(6):185-7. doi: 10.1111/j.1753-4887.1993.tb03100.x.

DOI:10.1111/j.1753-4887.1993.tb03100.x

Abstract

Consumption of diets high in saturated fat and cholesterol is usually associated with increased risk of heart disease. However, epidemiological evidence has shown that heart disease is less prevalent in the French than expected, based on saturated fat intake and serum cholesterol levels. This paradoxical finding has been attributed to regular consumption of red wine. A recent study has shown that phenolic compounds contained in red wine inhibit the susceptibility of low-density lipoproteins (LDLs) to oxidation, thereby potentially reducing their atherogenicity.

摘要

食用富含饱和脂肪和胆固醇的饮食通常与心脏病风险增加有关。然而，流行病学证据表明，基于饱和脂肪摄入量和血清胆固醇水平，法国人患心脏病的比例低于预期。这一矛盾的发现归因于经常饮用红酒。最近的一项研究表明，红酒中含有的酚类化合物可抑制低密度脂蛋白（LDL）的氧化敏感性，从而有可能降低其致动脉粥样硬化性。