Moderate consumption of a polyphenolic-enriched wine attenuates alcohol-associated alterations in hepatic biomarkers in overweight subjects: a randomized clinical trial

Abstract

Moderate red wine consumption has been associated with cardioprotective effects, which have been partly attributed to its polyphenolic content. However, human intervention studies remain limited, particularly regarding polyphenol-enriched wines with reduced alcohol content. In this study, we have formulated and characterized a non-fermented grape skins polyphenol-enriched (GSPE) red wine reduced in alcohol, and its effects were evaluated in a randomized, double-blind intervention comparing GSPE wine with a reduced-alcohol control red wine on metabolic and antioxidant-related biomarkers in overweight adults or individuals presenting components of the metabolic syndrome. After a three-week alcohol washout period, participants were randomly assigned to consume either GSPE wine (n = 21) or control wine (n = 22) daily for 5-6 weeks. Anthropometric parameters, blood pressure, antioxidant levels, and biochemical markers were assessed at baseline and at the end of the intervention. Consumption of the GSPE wine resulted in a significant reduction (p < 0.05) in serum alanine aminotransferase levels compared with baseline and relative to the control group, with no adverse changes in other hepatic parameters. In contrast, control wine showed a significant increase in plasma uric acid levels and total antioxidant activity, together with a slight but significant decrease in albumin concentration (p = 0.03). These parameters were not significantly altered following GSPE wine intake. Taken together, these findings suggest that polyphenol-enriched wine may attenuate alcohol-associated alterations in hepatic function.