Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/59012
Title: Inflammatory markers of atherosclerosis are decreased after moderate consumption of cava (sparkling wine) in men with low cardiovascular risk
Author: Vàzquez Agell, Mònica
Sacanella Meseguer, Emilio
Tobías, Ester
Monagas, Maria
Antúnez Jorge, Emilia
Zamora-Ros, Raul
Andrés Lacueva, Ma. Cristina
Lamuela Raventós, Rosa Ma.
Fernández-Solà, J. (Joaquim)
Nicolás Arfelis, Josep Maria
Estruch Riba, Ramon
Keywords: Aterosclerosi
Cava
Malalties cardiovasculars
Factors de risc en les malalties
Inflamació
Homes
Polifenols
Alcohol
Atherosclerosis
Cava (Sparkling wine)
Cardiovascular diseases
Risk factors in diseases
Inflammation
Men
Polyphenols
Alcohol
Issue Date: Oct-2007
Publisher: American Society for Nutrition
Abstract: Atherosclerosis is considered a low-grade inflammatory disease. Polyphenol-rich alcoholic beverages (red wine) have shown a more pronounced antiinflammatory effect than polyphenol-free alcoholic beverages (gin). However, no studies to our knowledge have evaluated the antiinflammatory effects of alcoholic beverages with medium-level polyphenol content such as cava (sparkling wine). We enrolled 20 healthy men (aged 34 6 9 y) in a randomized crossover study to receive 30 g ethanol/d as cava or gin for 28 d. Before both interventions, subjects abstained from alcohol for 2 wk. Inflammatory biomarkers of atherosclerosis and expression of adhesion molecules on peripheral leukocytes were measured before and after each intervention. Likewise, dietary intake and exercise were also evaluated. Expression of lymphocyte function associated antigen-1 (LFA-1), very late activation antigen-4 (VLA-4), Sialyl-Lewisx (SLex), and CD40 on monocytes decreased after cava intake (all P , 0.05), whereas only SLex was reduced after gin intake (P ¼ 0.036). Circulating markers of atherosclerosis including vascular cell adhesion molecule-1, E-selectin, and P-selectin decreased after both interventions (all P , 0.05). High-sensitivity C-reactive protein, intercellular adhesion molecule-1 (ICAM-1), IL-6, monocyte hemoattractant protein-1 (MCP-1), and CD40L were diminished only after cava intake (all P , 0.05). The effects of cava on circulating CD40L, ICAM-1, and MCP-1, and monocyte surface expression of CD40, LFA-1, and VLA-4 were greater than those of gin (all P , 0.05). In conclusion, both cava and gin showed antiinflammatory properties; however, cava had a greater protective effect, probably due its polyphenol content.
Note: http://jn.nutrition.org/content/137/10/2279.long
It is part of: Journal of Nutrition, 2007, vol. 137, num. 10, p. 2279-2284
URI: http://hdl.handle.net/2445/59012
ISSN: 0022-3166
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
Articles publicats en revistes (Medicina)

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