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Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans

Micallef, Michelle, Lexis, Louise and Lewandowski, Paul 2007, Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans, Nutrition journal, vol. 6, no. 27, pp. 1-8.

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Title Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans
Author(s) Micallef, Michelle
Lexis, Louise
Lewandowski, Paul
Journal name Nutrition journal
Volume number 6
Issue number 27
Start page 1
End page 8
Publisher BioMed Central
Place of publication London, England
Publication date 2007-09-24
ISSN 1475-2891
Keyword(s) alcohol consumption
antioxidant activity
blood sampling
circulation
oxidative stress
red wine
aging
Summary Background: Red wine contains a naturally rich source of antioxidants, which may protect the body from oxidative stress, a determinant of age-related disease. The current study set out to determine the in vivo effects of moderate red wine consumption on antioxidant status and oxidative stress in the circulation.
Methods: 20 young (18–30 yrs) and 20 older (≥ 50 yrs) volunteers were recruited. Each age group was randomly divided into treatment subjects who consumed 400 mL/day of red wine for two weeks, or control subjects who abstained from alcohol for two weeks, after which they crossed over into the other group. Blood samples were collected before and after red wine consumption and were used for analysis of whole blood glutathione (GSH), plasma malondialdehyde (MDA) and serum total antioxidant status.
Results: Results from this study show consumption of red wine induced significant increases in plasma total antioxidant status (P < 0.03), and significant decreases in plasma MDA (P < 0.001) and GSH (P < 0.004) in young and old subjects. The results show that the consumption of 400 mL/day of red wine for two weeks, significantly increases antioxidant status and decreases oxidative stress in the circulation.
Conclusion: It may be implied from this data that red wine provides general oxidative protection and to lipid systems in circulation via the increase in antioxidant status.
Notes This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Language eng
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 920411 Nutrition
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2007, Micallef et al; licensee BioMed Central Ltd.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30007266

Document type: Journal Article
Collections: School of Medicine
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Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.