Red wine inhibits the cell-mediated oxidation of LDL and HDL

Objective: We compared the in vitro effects of red wine, white wine and eth anol on the cell mediated oxidation of low-density lipoprotein (LDL) and hi gh-density lipoprotein (HDL) by three frequently-used assays. Methods: LDL and HDL isolated from normolipidemic human serum were incubate d with J774.A1 macrophages in DMEM with copper, with or without red wine, w hite wine or ethanol (equivalent to 0.2 mg ethanol/ml). Lipoprotein oxidati on was assessed by conjugated diene formation as measured by changes in abs orbance at 234 nm (Delta A234), thiobarbituric-acid-reactive-substance (TBA RS) production and trinitrobenzenesulfonic-acid (TNES) reactivity. Results: Red wine (0.2 mg ethanol/mL) inhibited LDL oxidation as indicated by an 85.7% decrease in absorbance at 234 nm, a 96.5% decrease in TEARS pro duction and complete prevention of the decrease in TNBS reactivity. White w ine and ethanol did not have any significant effect at 0.2 mg/mL. White win e at 1.0 mg ethanol/ml inhibited TEARS production from LDL by 84.1%. Red wi ne (0.2 mg ethanol/ml) inhibited HDL oxidation as indicated by a 78.9% decr ease in Delta A234, an 81.7% decrease in TEARS production and by no change in TNBS reactivity. White wine and ethanol had no effect at 0.2 mg/mL. Whit e wine at 1.0 mg ethanol/mL inhibited TEARS production from HDL by 66.4%. Conclusions: These results indicate that red wine inhibits the cell mediate d oxidation of lipoproteins, that white wine is not as effective as red win e and that the effect of the red wine is not due to its ethanol content.