EFFECT OF RED AND WHITE ON SERUM-LIPIDS, PLATELET-AGGREGATION, OXIDATION-PRODUCTS AND ANTIOXIDANTS - A PRELIMINARY-REPORT

Recent studies suggest a protective effect of moderate alcohol consump tion upon the incidence of coronary heart disease (CHD). Since red win e was proposed to be most beneficial, a three-month crossover design c omparing the effects of red versus white wine upon serum lipids, clott ing factors, oxidation products and antioxidant levels in twenty adult hypercholesterolemics was undertaken. Combining data from both wines showed a reduced thrombin-initiated platelet aggregation (THROM) from 0.91 +/- 0.06 to 0.75 +/- 0.04 U/ml, p<0.05, and thiobarbituric acid r eactive substances (TBARS) from 10.5 +/- 0.09 to 7.9 +/- 0.06 mu M, p< 0.05. Additionally, low density lipoprotein cholesterol (LDL) decrease d from 167.0 +/- 9.3 to 158.0 +/- 7.3 mg/dl, p<0.08. The data suggest that wine possesses both antithrombogenic and antioxidant effects. The antioxidant potential of white is greater than red while also demonst rating an LDL lowering tendency.