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Mechanisms of antioxidative and vasodilatatory effects of red wine

Numerous studies have shown that moderate consumption of wine, especially red wine, has beneficial effects on cardiovascular system. These effects are mainly attributed to wine polyphenolics. Plasma antioxidant capacity elevation and change in human vascular reactivity after wine consumption are important biological effects which mechanisms are still undetermined in many aspects. Wine polyphenolics are insufficient to explain theacute increase in plasma antioxidant capacity after red wine consumption, as their bioavailability is rather low. It is now recognized that parallel increase in plasma urate concentration after red wine consumption significantly contributes to the observed increase in plasma antioxidant capacity. Vasodilatation induced by red wine is also mainly attributed to the polyphenolics, especially to flavonoids. The role of non-flavonoids and non-polyphenolics from wine is less studied, and their effects are mainly unknown. Ethanol induced effect is especially interesting, as ethanol induces vasodilatation in in vivo conditions, which makes interpretation of specific vasoactive properties of other wine constituents difficult.

Red wine; Antioxidant capacity; Polyphenols; Antioxidants; Vasodilatation

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