Changes in LDL Oxidative Status and Oxidative and Inflammatory Gene Expression after Red Wine Intake in Healthy People: A Randomized Trial
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) oxida...
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| Format: | Article |
| Language: | English |
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Wiley
2015-01-01
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| Series: | Mediators of Inflammation |
| Online Access: | http://dx.doi.org/10.1155/2015/317348 |
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| author | Laura Di Renzo Luigi Tonino Marsella Alberto Carraro Roberto Valente Paola Gualtieri Santo Gratteri Diego Tomasi Federica Gaiotti Antonino De Lorenzo |
| author_facet | Laura Di Renzo Luigi Tonino Marsella Alberto Carraro Roberto Valente Paola Gualtieri Santo Gratteri Diego Tomasi Federica Gaiotti Antonino De Lorenzo |
| author_sort | Laura Di Renzo |
| collection | DOAJ |
| description | 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 (P≤0.05). 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. |
| format | Article |
| id | doaj-art-ddd7383d584c4ec5936e699fecb6abe6 |
| institution | Kabale University |
| issn | 0962-9351 1466-1861 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Mediators of Inflammation |
| spelling | doaj-art-ddd7383d584c4ec5936e699fecb6abe62025-08-20T03:26:29ZengWileyMediators of Inflammation0962-93511466-18612015-01-01201510.1155/2015/317348317348Changes in LDL Oxidative Status and Oxidative and Inflammatory Gene Expression after Red Wine Intake in Healthy People: A Randomized TrialLaura Di Renzo0Luigi Tonino Marsella1Alberto Carraro2Roberto Valente3Paola Gualtieri4Santo Gratteri5Diego Tomasi6Federica Gaiotti7Antonino De Lorenzo8Section of Clinical Nutrition and Nutrigenomics, Department of Biomedicine and Prevention, University of Rome “Tor Vergata”, 00133 Rome, ItalyDivision of Legal Medicine and Social Security, Department of Biomedicine and Prevention, University of Rome “Tor Vergata”, 00133 Rome, ItalySection of Clinical Nutrition and Nutrigenomics, Department of Biomedicine and Prevention, University of Rome “Tor Vergata”, 00133 Rome, ItalySection of Clinical Nutrition and Nutrigenomics, Department of Biomedicine and Prevention, University of Rome “Tor Vergata”, 00133 Rome, ItalySection of Clinical Nutrition and Nutrigenomics, Department of Biomedicine and Prevention, University of Rome “Tor Vergata”, 00133 Rome, ItalyDepartment of Surgery and Medical Science, University “Magna Græcia”, 88100 Germaneto, ItalyCouncil for Agricultural Research and Experimentation-Viticulture Centre (CRA-VIT), 31015 Conegliano, ItalyCouncil for Agricultural Research and Experimentation-Viticulture Centre (CRA-VIT), 31015 Conegliano, ItalySection of Clinical Nutrition and Nutrigenomics, Department of Biomedicine and Prevention, University of Rome “Tor Vergata”, 00133 Rome, ItalyPostprandial 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 (P≤0.05). 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.http://dx.doi.org/10.1155/2015/317348 |
| spellingShingle | Laura Di Renzo Luigi Tonino Marsella Alberto Carraro Roberto Valente Paola Gualtieri Santo Gratteri Diego Tomasi Federica Gaiotti Antonino De Lorenzo Changes in LDL Oxidative Status and Oxidative and Inflammatory Gene Expression after Red Wine Intake in Healthy People: A Randomized Trial Mediators of Inflammation |
| title | Changes in LDL Oxidative Status and Oxidative and Inflammatory Gene Expression after Red Wine Intake in Healthy People: A Randomized Trial |
| title_full | Changes in LDL Oxidative Status and Oxidative and Inflammatory Gene Expression after Red Wine Intake in Healthy People: A Randomized Trial |
| title_fullStr | Changes in LDL Oxidative Status and Oxidative and Inflammatory Gene Expression after Red Wine Intake in Healthy People: A Randomized Trial |
| title_full_unstemmed | Changes in LDL Oxidative Status and Oxidative and Inflammatory Gene Expression after Red Wine Intake in Healthy People: A Randomized Trial |
| title_short | Changes in LDL Oxidative Status and Oxidative and Inflammatory Gene Expression after Red Wine Intake in Healthy People: A Randomized Trial |
| title_sort | changes in ldl oxidative status and oxidative and inflammatory gene expression after red wine intake in healthy people a randomized trial |
| url | http://dx.doi.org/10.1155/2015/317348 |
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