Grape antioxidant phenolics: absorption and inhibition of lipid peroxidation in humans

Abstract

Grape antioxidant phenolics: absorption and inhibition of lipid peroxidation in humans

Summary

The results of the study suggest that the phenolic compounds in dealcoholized red wine can reduce in vivo lipid peroxidation as measured by F2-isoprostanes in smoking subjects. However, no reduction in lipid peroxidation was observed following red or white wine consumption, suggesting that any protective effects of wine drinking on cardiovascular disease are unlikely to be related to inhibition of lipid oxidation.