The reduction of damage to LDL and DNA from oxidative free radicals by the regular and moderate consumption of wine

Abstract

The three aims of the study were, therefore, to test the hypothesis that regular and moderate consumption of wine:

elevates the plasma concentration of phenolic compounds;
protects against oxidative damage to DNA, a risk factor for cancer in humans; and
protects against oxidative damage to LDL, a risk factor for cardiovascular disease.

Summary

Human intervention study where apart from an increase in the plasma concentration of HDL cholesterol, which could be attributed to the ethanol component of the wine, there were no statistically significant differences in the other plasma lipids. Overall, the wine had a positive impact on the ratio of LDL:HDL, resulting in a more protective lipid profile. In addition, the results of the in vitro and ex vivo studies demonstrate the potential beneficial effects of wine-derived phenolic compounds in counteracting the harmful effects of ionising radiation.They also demonstrate that the potentially exacerbating effects of alcohol in an oxidative environment may be neutralised by other wine components.