MODIFICATION OF LOW-DENSITY-LIPOPROTEIN SUSCEPTIBILITY TO OXIDATION AFTER WINE CONSUMPTION

BACKGROUND: The aim of this paper was to study the capacity of red and white wine to inhibit the oxidation of low density lipoprotein (LDL) of wine consumers. SUBJECTS AND METHODS: Subjects included in the stud y were 18 mains of 25-50 years. The week previous to the beginning of the study they did not consume any alcoholic beverage (basal period). Subjects were randomized into two groups that consumed each one 250 ml /day (125 ml with meal and 125 ml with supper) of red or white wine fo r 15 days. At the end of the basal and consumption periods a lipidic p rofile and the LDL resistance to oxidation was determined to subjects. Oxidative modification was promoted by the addition of CuSO4. The deg ree of LDL oxidation was determined by monitoring the formation of con jugated dienes (CD) at 234 nm. RESULTS: The consumption of both types of wines did not significantly modify the lipid profile of the subject s. Red wine consumption significantly increased the LDL resistance to oxidation increasing the latence phase (lag phase) from 49.38 (10.85) to 75.12 (SD 10.43) min and decreased the total production and maximal rate of production of CD. White wine consumption produced an increase of lag phase from 49.67 (3.98) to 63.33 (13.22) min although without raising statistical significance and increased significantly the maxim al time to produce the maximal amount of CD. But when we compared lag phase referred to the total amount of polyphenolic components ingested between the two wines, lag phase/mg of gallic acid equivalents was hi gher in white wine consumers than in red wine consumers. CONCLUSIONS: The present study demonstrates that a moderate consumption of red wine inhibits the native <<ex vivo>> LDL oxidation and suggests that the c onsumption of white wine could exert a protective effect on atheroscle rosis.