ABSTRACT
We compared the in vivo effect of red vs. white wine consumption on platelet aggregation, responsiveness and membrane viscosity, plasma total antioxidant status, thromboxane B(2) levels, and fibrinolysis. Diet and red wine had a synergistic effect in decreasing platelet aggregation. Red wine did not have a significantly more favorable effect on the fibrinolytic factors than white wine. The reduction in platelet membrane viscosity after red wine, which could contribute to the protective antithrombotic role of red wine, needs further explanation.
Subject(s)
Alcohol Drinking , Blood Platelets/drug effects , Blood Platelets/physiology , Fibrinolytic Agents/pharmacology , Hemostasis/drug effects , Wine , Adult , Antioxidants/analysis , Cell Membrane/drug effects , Cell Membrane/physiology , Female , Fibrinogen/analysis , Fibrinolysis/drug effects , Humans , Male , Middle Aged , Platelet Aggregation/drug effects , Viscosity/drug effectsABSTRACT
We investigated the in vivo effects of regular consumption of red and white wine on the serum lipid profile, plasma plasminogen activator-1, homocysteine levels, and total antioxidant status. This study confirmed that moderate consumption of wine, red more than white, exerts cardioprotective effects through beneficial changes in lipid profiles and plasma total antioxidant status.
