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Health News Archive 202 - Inflammation
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Red Wine Consumption Reduces Inflammation

PALERMO, Italy--Adding Sicilian red wine to the diet of 48 non-drinkers for four weeks decreased levels of inflammatory and oxidative-stress-related biomarkers, and increased plasma antioxidant levels, according to a study in the January 2006 European Journal of Clinical Nutrition.

Researchers from the University of Palermo randomly divided the participants to consume a Sicilian red wine during meals (250 ml/d) for four weeks followed by four weeks of normal wine consumption, or vice versa.

At the end of the red wine intake period, the researchers found significantly decreased levels of C-reactive protein, oxidized low-density lipoprotein (LDL) cholesterol and fibrinogen, as well as a lower LDL/high-density lipoprotein (HDL) ratio. In addition, red wine consumption increased total plasma antioxidant capacity and total HDL levels, suggesting moderate consumption of red wine in adults is a positive component of the Mediterranean diet.

C-Reactive Protein is a marker of inflammation and elevated levels may indicate an increased risk of heart disease. Fibrinogen plays a key final role in the cascade that results in the clotting of blood. Elevated blood levels of fibrinogen have been identified in a number of studies to be a major risk factor for coronary heart disease and strokes. LDL, the “bad” cholesterol, causes damage to the body after it is attacked by free radicals and oxidized, and reducing LDL oxidation can help mitigate its harmful effects on blood vessels.

Read more about resveratrol, the active component of red wine.

Source: European Journal of Clinical Nutrition (60:41-7, 2006)