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Cardioprotective effect of red wine and grape pomace.

Authors:
Óscar A Muñoz-Bernal Alma J Coria-Oliveros Laura A de la Rosa Joaquín Rodrigo-García Nina Del Rocío Martínez-Ruiz Sonia G Sayago-Ayerdi Emilio Alvarez-Parrilla

Food Res Int 2021 Feb 24;140:110069. Epub 2020 Dec 24.

Department of Chemical Biological Sciences, Institute of Biomedical Sciences, Universidad Autónoma de Ciudad Juárez, C.P. 32310, Ciudad Juárez, Chihuahua, Mexico. Electronic address:

Several studies have related moderate consumption of red wine with prevention of cardiovascular diseases (CVD). According to epidemiological studies, those regions with high consumption of red wine and a Mediterranean diet show a low prevalence of CVD. Such an effect has been attributed to phenolic compounds present in red wines. On the other hand, by-products obtained during winemaking are also a significant source of phenolic compounds but have been otherwise overlooked. The cardioprotective effect of red wine and its byproducts is related to their ability to prevent platelet aggregation, modify the lipid profile, and promote vasorelaxation. Phenolic content and profile seem to play an important role in these beneficial effects. Inhibition of platelet aggregation is dose-dependent and more efficient against ADP. The antioxidant capacity of phenolic compounds from red wine and its by-products, is involved in preventing the generation of ROS and the modification of the lipid profile, to prevent LDL oxidation. Phenolic compounds can also, modulate the activity of specific enzymes to promote NO production and vasorelaxation. Specific phenolic compounds like resveratrol are related to promote NO, and quercetin to inhibit platelet aggregation. Nevertheless, concentration that causes those effects is far from that in red wines. Synergic and additive effects of a mix of phenolic compounds could explain the cardioprotective effects of red wine and its byproducts.

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http://dx.doi.org/10.1016/j.foodres.2020.110069DOI Listing
February 2021

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