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Mediators of Inflammation - Volume 2015 2015, Article ID 317348, 13 pages -

Research Article

Section of Clinical Nutrition and Nutrigenomics, Department of Biomedicine and Prevention, University of Rome “Tor Vergata”, 00133 Rome, Italy

Division of Legal Medicine and Social Security, Department of Biomedicine and Prevention, University of Rome “Tor Vergata”, 00133 Rome, Italy

Department of Surgery and Medical Science, University “Magna Græcia”, 88100 Germaneto, Italy

Council for Agricultural Research and Experimentation-Viticulture Centre CRA-VIT, 31015 Conegliano, Italy

National Institute for Mediterranean Diet and Nutrigenomics I.N.DI.M., 87032 Amantea, Italy

Received 18 September 2014; Revised 20 February 2015; Accepted 23 February 2015

Academic Editor: Asim Orem

Copyright © 2015 Laura Di Renzo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Postprandial oxidative stress is characterized by an increased susceptibility of the organism towards oxidative damage after consumption of a meal rich in lipids and-or carbohydrates. Micronutrients modulate immune system and exert a protective action by reducing low density lipoproteins LDL oxidation via induction of antioxidant enzymes. We evaluated the gene expression of oxidative stress HOSp, inflammasome HIp, and human drug metabolism pathways HDM and ox-LDL level at baseline and after the intake of red wine naturally enriched with resveratrol NPVRW, in association with or without a McDonald’s meal McDM. The ox-LDL levels significantly increase comparing baseline B versus McDM and decreased comparing McDM versus McDM + NPVRW . Percentages of significant genes expressed after each nutritional intervention were the following: 1 B versus McDM, 2.88% HOSp, 2.40% of HIp, and 3.37% of HDMp; 2 B versus McDM + NPVRW, 1.44% of HOSp, 4.81% of HIp, and 0.96% of HDMp; 3 McDM versus McDM + NPVRW, 2.40% of HOSp, 2.40% of HIp, and 5.77% of HDMp; 4 B versus NPVRW, 4.80% HOSp, 3.85% HIp, and 3.85% HDMp. NPVRW intake reduced postprandial ox-LDL and the expression of inflammation and oxidative stress related genes. Chronic studies on larger population are necessary before definitive conclusions.





Autor: Laura Di Renzo, Luigi Tonino Marsella, Alberto Carraro, Roberto Valente, Paola Gualtieri, Santo Gratteri, Diego Tomasi, Fed

Fuente: https://www.hindawi.com/



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