Moderate consumption of beer, red wine and spirits has counteracting effects on plasma antioxidants in middle-aged men

Gaag, M.S. van der; Berg, R. van den; Berg, Henk van den; Schaafsma, G.; Hendriks, H.

doi:10.1038/sj.ejcn.1601061

Cited by 55 publications

(22 citation statements)

References 53 publications

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“…However, the highest alcohol consumption in this study (two glasses of wine, beer, or spirits per day) was much lower than the consumption in an intervention study by van der Gaag et al (37) (four glasses/d of red wine, beer, or spirits over a 3-wk period) that had no effect on TAC. About 20% of the participants did not respond to the question about alcohol consumption.…”

Section: Figcontrasting

confidence: 47%

Positive association between plasma antioxidant capacity and n−3 PUFA in red blood cells from women

Thorlaksdottir

Skúladóttir

Pétursdóttir

et al. 2006

Lipids

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PUFA are susceptible to oxidation. However, the chain-reaction of lipid peroxidation can be interrupted by antioxidants. Whether an increased concentration of PUFA in the body leads to decreased antioxidant capacity and/or increased consumption of antioxidants is not known. To elucidate the relationship between plasma total antioxidant capacity (TAC), the concentration of antioxidant vitamins, and the proportion of PUFA in red blood cells (RBC), plasma TAC was measured by a Trolox equivalent antioxidant capacity assay in blood samples from 99 Icelandic women. Concentrations of tocopherols and carotenoids in the plasma were determined by HPLC, and the FA composition of RBC total lipids was analyzed by GC. Plasma TAC and the plasma concentration of alpha-tocopherol correlated positively with the proportion of total n-3 PUFA, 20:5n-3, and 22:6n-3 in RBC, whereas the plasma lycopene concentration correlated negatively with the proportion of total n-3 PUFA and 20:5n-3. On the other hand, plasma TAC correlated negatively with the proportion of n-6 PUFA in RBC. Plasma TAC also correlated positively with the plasma concentration of alpha-tocopherol, alcohol consumption, and age. Both the plasma concentration of alpha-tocopherol and age correlated positively with the proportion of n-3 PUFA in RBC; however, n-3 PUFA contributed independently to the correlation with plasma TAC. Because the proportion of n-3 PUFA in RBC reflects the consumption of n-3 PUFA, these results suggest that dietary n-3 PUFA do not have adverse effects on plasma TAC or the plasma concentration of most antioxidant vitamins.

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Section: Figcontrasting

confidence: 47%

Positive association between plasma antioxidant capacity and n−3 PUFA in red blood cells from women

Thorlaksdottir

Skúladóttir

Pétursdóttir

et al. 2006

Lipids

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“…It is similar with results of others, who also observed that low intakes of alcohol have not been related to a decrease of antioxidant vitamins in the human body [14,45,47,54]. It is known that alcohol may increase oxidation of -tocopherol and retinol and reduce body stores [12,54,60], but the oxidative stress by alcohol depends on the amount and frequency of alcoholic beverage consumed [61,62]. Alcohol consumption has also been associated with increased serum retinol [14,59] or -tocopherol [41] concentration.…”

Section: Discussionsupporting

confidence: 79%

HPLC Assessment and Multivariate Predictability of Serum Retinol and α-Tocopherol Concentrations in Adult Female Subjects

Jaworowska¹,

Bazylak²

2008

TOCBMJ

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Antioxidant vitamins have been reported to protect against a variety of human malignances and multiple chronic degenerative diseases therefore it is important to understand factors that influence their blood levels. The present study was conducted to verify association of serum retinol and -tocopherol levels with obesity, and to assess predictors of their serum concentrations in representative sample population of overweight/obese (n = 51) and normal weight (n = 26) apparently healthy adult female subjects recruited from typical urban area in Poland. Anthropometric measurements were taken from all participants who also completed a questionnaire on selected lifestyle factors. The serum concentrations of retinol and -tocopherol were measured by fully validated Chromsystems diagnostic kit employing isocratic RP-HPLC with switched wavelength UV detection. Intake of energy, fat, vitamin A and E and alcohol consumption were estimated by seven daily dietary records. Multivariate linear regression models were fitted in order to estimate the predictors of serum retinol and -tocopherol concentration. There were no statistically significant differences in the average serum levels of retinol and -tocopherol between overweight/obese and normal weight adult female subjects. Serumtocopherol concentrations were positively correlated with serum total cholesterol level (TChol) and body mass index (BMI), but inversely with total energy intake and past dieting behaviour. The TChol and total energy intake were identified as predictors of serum retinol levels. Intakes of fat and vitamin E and A, age, serum triglyceride concentration, smoking, alcohol consumption and physical activity were unrelated to serum levels of retinol or -tocopherol. The main finding of this study is that obesity is not associated with decreased serum retinol and -tocopherol levels. In addition, these results indicated that dietary intake of vitamin A and E are poor predictors for serum retinol or -tocopherol concentrations. Serum levels of both these vitamins are primarily influenced by TChol, obesity, total energy intake and past dieting behaviour.

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“…Watzl et al (2002; did not find changes in anti-inflammatory biomarkers after acute and chronic consumption of red wine. Van der Gaag et al (2000a;2000b) found an increase in plasma homocysteine levels after red wine consumption, and no significant changes in the activity of antioxidant enzymes or plasmatic levels of some antioxidant vitamins.…”

Section: Phenolic Compoundsmentioning

confidence: 95%

Wine Features Related to Safety and Consumer Health: An Integrated Perspective

Pozo-Bayón

Monagas

Bartolomé

et al. 2012

Critical Reviews in Food Science and Nutrition

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This review presents a global view of the current situation of the scientific knowledge about aspects of wine with possible repercussions (positive or negative) on consumer health and wine safety. The presence in wine of some potential harmful compounds such as phytosanitary products, trace metal compounds, sulfites, and some toxics of microbial origin, such as ochratoxin A, ethyl carbamate, and biogenic amines, is discussed. The different strategies and alternative methodologies that are being carried out to reduce or to avoid the presence of these substances in wines are also discussed. In recent years much work has focused on establishing the scientific explanations for the positive biological effects of some wine compounds. In this review, we also examine the latest knowledge regarding wine and health, focusing on two types of compounds that have been related to the positive effects of moderate wine consumption, such as phenolic compounds and bioactive peptides.

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Moderate consumption of beer, red wine and spirits has counteracting effects on plasma antioxidants in middle-aged men

Cited by 55 publications

References 53 publications

Positive association between plasma antioxidant capacity and n−3 PUFA in red blood cells from women

Positive association between plasma antioxidant capacity and n−3 PUFA in red blood cells from women

HPLC Assessment and Multivariate Predictability of Serum Retinol and α-Tocopherol Concentrations in Adult Female Subjects

Wine Features Related to Safety and Consumer Health: An Integrated Perspective

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