TEISSEDRE, Pierre Louis; STOCKLEY, Creina; BOBAN, Mladen; RUF, Jean-Claude; ORTIZ ALBA, Marta; GAMBERT, Philippe; FLESH, Markus

doi:10.20870/oeno-one.2018.52.1.2129

Métadonnées

Afficher la notice complète

Licence d’utilisation du document

TEISSEDRE, Pierre Louis

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

STOCKLEY, Creina

BOBAN, Mladen

Langue

Article de revue

Ce document a été publié dans

OENO One. 2018, vol. 52, n° 1, p. 67-79

Résumé en anglais

Accumulating evidence suggests that regular moderate consumption of wine can positively influence risk factors associated with cardiovascular health. These effects are often attributed to grape and wine-derived phenolic compounds and their effects on risk factors such as atherosclerosis, for which mechanisms have been clearly identified, such as a decrease in the oxidation of LDL-cholesterol and reduction of oxidative stress, and an increase in nitric oxide and related restoration of endothelial function. In addition, the ethanol component of wine increases HDL-cholesterol, inhibits platelet aggregation, promotes fibrinolysis and reduces systemic inflammation. [br/] Scientific research needs to be conducted, however, before we can begin to provide science-based dietary recommendations, although there is sufficient evidence to generally recommend consuming food sources rich in bioactive compounds such as wine in moderation. [br/] This narrative review examines published evidence on the cardioprotective effects associated with wine-derived compounds, with a primary focus on the development and progression of atherosclerosis and thrombosis.< Réduire

Mots clés

Fonction cardiovasculaire

Thrombose

Santé humaine

Consommation de vin

Athérosclérose

Mots clés en anglais

Wine

Cardiovascular Diseases

Consumption

Polyphenols

Ethanol

Pathophysiological Mechanisms