Lipoprotein oxidation is considered a possible mechanism by which atherosclerosis can develop. The process is not fully understood, but it has become apparent that only oxidised lipoproteins are involved in the process of atherosclerotic plaque formation in humans. This has lead to speculation that one of the ways that antioxidants confer protection from cardiovascular disease is through their ability to prevent the oxidation of lipoproteins in blood, thus inhibiting atherosclerosis. Polyphenols are a large group of plant derived antioxidants that confer antioxidant protection to humans, and consumption of polyphenols is inversely associated with cardiovascular disease. Red wine is rich in polyphenols, particularly the stilbene, resveratrol. The protective effects of red wine polyphenols may come from their ability to protect lipoprotein oxidation, and this may occur through an ability of red wine polyphenols to bind directly to lipoproteins and prevent their oxidation.
Increasing consumption of plant derived polyphenols in the diet has been shown to confer protection from cardiovascular disease. Red wine is an excellent source of resveratrol, that belongs to the stilbene subclass of polyphenols. Red wine is also a good source of quercetin, that belongs to the flavonoid subgroup of polyphenols. It has been estimated that the Mediterranean diet may provide as much as 1 gram per day of polyphenols through the consumption of red wine. Increasing consumption of foods such as red wine, tea, chocolate, fruits, vegetables and herbs is an excellent way to increase polyphenol consumption and improve antioxidant status.
Studies using human blood in vitro show that preincubation of human low density lipoprotein (LDL) particles with red wine result in a dose dependent reduction in oxidation. What is interesting about this is that when all of the unbound red wine components are removed, so only those components bound to the lipoprotein particles remained, antioxidant protection remains. Similar results have also been shown for incubation with high density lipoprotein (HDL) particles. In addition, when exposed to copper induced oxidation, both free and bound red wine components are able to protect lipoproteins. Addition of vitamin C (ascorbic acid) significantly improves the antioxidant effects seen from the red wine components in this regard. Components of red wine, possibly the polyphenols it contains, may therefore bind to lipoproteins and protect them from oxidation. This may explain, at least in part, the mechanism by which red wine is able to confer protection against the development of cardiovascular disease.
Eat Well, Stay Healthy, Protect Yourself
RdB
