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Issue 9, 2011
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Polyphenols prevent lipid abnormalities and arterial dysfunction in hamsters on a high-fat diet: a comparative study of red grape and white persimmon wines

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Abstract

Scope: We compared the effects of two dealcoholized wines, persimmon (P) and Merlot (M), in hypercholesterolemic hamsters. Methods and results: Four groups of hamsters received a standard (ST) or an atherogenic diet (AT) for 12 weeks. AT animals received either dealcoholized persimmon wine (AT + P) or Merlot wine (AT + M) by gavage, while controls received water (AT and ST). Plasma cholesterol, triglycerides and glucose and paraoxonase activity were measured. Oxidative stress was assessed by aortic O2° production, and vascular function was evaluated in aortic rings. The atherogenic diet led to higher plasma triglycerides (246%), total cholesterol (142%), LDL-cholesterol (91%) and HDL-cholesterol (49%). Aortic production of O2° also increased (207%) and vascular reactivity was modified with altered endothelial function as assessed by acetylcholine-dependent vasorelaxation. The two wines partially prevented these alterations, reducing O2° production and improving vascular reactivity without altering endothelial function. There was no difference between the P and M groups, although the procyanidin composition of the two dealcoholized fractions differed significantly, and only dimer concentrations were similar. Conclusion: These findings indicate that polyphenols are responsible, at least in part, for the antiatherogenic/antioxidant effects of wines.

Graphical abstract: Polyphenols prevent lipid abnormalities and arterial dysfunction in hamsters on a high-fat diet: a comparative study of red grape and white persimmon wines

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Publication details

The article was received on 13 May 2011, accepted on 09 Aug 2011 and first published on 30 Aug 2011


Article type: Paper
DOI: 10.1039/C1FO10066A
Food Funct., 2011,2, 555-561

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    Polyphenols prevent lipid abnormalities and arterial dysfunction in hamsters on a high-fat diet: a comparative study of red grape and white persimmon wines

    J. Suh, A. Virsolvy, A. Goux, C. Cassan, S. Richard, J. Cristol, P. Teissèdre and J. Rouanet, Food Funct., 2011, 2, 555
    DOI: 10.1039/C1FO10066A

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