Wines and grape juices as modulators of platelet aggregation in healthy human subjects

Pace-Asciak, Cecil R.; Rounova, Olga; Hahn, Susan; Diamandis, Eleftherios P.; Goldberg, David M.

doi:10.1016/0009-8981(96)06236-5

Cited by 282 publications

(165 citation statements)

References 51 publications

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“…In human experiments Pace-Asciak et al (33) have demonstrated a significant antiaggregatory effect with red and white wine. Inhibition of aggregation is evidenced by an increase in the concentration of agonist required to aggregate 50 % of the cells under standard conditions (IC50).…”

Section: Human and Experimental Studiesmentioning

confidence: 94%

“…Several results have demonstrated a significant inhibitory effect of red wine in ADP and thrombin-induced platelet aggregation (30)(31)(32)(33).…”

Section: Human and Experimental Studiesmentioning

confidence: 99%

“…Red wine and grape juice used for this study contained essentially quercetin and rutin, whereas the level of resveratrol was undetectable. However, Pace-Asciak (33) showed that when thrombin was added to it, the commercial grape juice induced a highly significant reduction of IC50. Our experiments also indicated that only the wine with alcohol was associated with a decrease in platelet aggregation compared to water.…”

Section: Grape Juice Studiesmentioning

confidence: 99%

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Alcohol, Wine and Platelet Function

Ruf¹

2004

Biol. Res.

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Epidemiological studies have demonstrated an inverse correlation between moderate wine and alcohol consumption and morbidity and mortality from coronary heart disease. The protective effect has been associated with an increase in the plasma level of HDL cholesterol, as it is well recognized that plasma HDL is inversely correlated with CHD. In addition, it has become evident that blood platelets contribute to the rate of development of atherosclerosis and CHD through several mechanisms. In recent studies it has been shown that the level of HDL cholesterol can explain only 50 % of the protective effect of alcoholic beverages; the other 50 % may be partly related to a decrease in platelet activity. This anti-platelet activity of wine is explained by ethanol but also by the polyphenolic components with which red wines are richly endowed. Several studies carried out on humans and animals have shown that wine phenolics could exert their effects by reducing prostanoid synthesis from arachidonate. In addition, it has been suggested that wine phenolics could reduce platelet activity mediated by nitric oxide. Moreover, wine phenolics increase vitamin E levels while decreasing the oxidation of platelets submitted to oxidative stress. However, a rebound phenomenon of hyperaggregability is observed after an acute alcohol consumption which is not observed with wine consumption. This protection afforded by wine has been duplicated in animals with grape phenolics added to alcohol. The rebound phenomenon may explain ischemic strokes or sudden deaths known to occur after episodes of drunkenness. It appears that wine, and wine phenolics in particular, could have a more significant inhibitory effect on platelet aggregation and could explain, in part, the hypothesis that red wine is more protective against atherosclerosis and coronary heart disease.

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Section: Human and Experimental Studiesmentioning

confidence: 94%

“…Several results have demonstrated a significant inhibitory effect of red wine in ADP and thrombin-induced platelet aggregation (30)(31)(32)(33).…”

Section: Human and Experimental Studiesmentioning

confidence: 99%

Section: Grape Juice Studiesmentioning

confidence: 99%

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Alcohol, Wine and Platelet Function

Ruf¹

2004

Biol. Res.

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“…The intake of a grape juice enriched in resveratrol also reduced thrombin-induced platelet aggregation, but this effect was absent after supplementation with a commercial grape juice (82) .…”

Section: Effects On Platelet Aggregationmentioning

confidence: 96%

Grape products and cardiovascular disease risk factors

Pérez‐Jiménez

Saura‐Calixto

2008

Nutr. Res. Rev.

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Many in vivo trials have evaluated the effects of grape products on different CVD risk factors. Most published studies have dealt with some specific aspects of mechanisms of grape flavonoid action or have focused only on one product, such as wine. The aim of the present paper is to review trials dealing with grape products and CVD published during the last 13 years (seventyfive trials). Polyphenols, alcohol and dietary fibre are the main constituents of the tested products. In animal and human studies, grape products have been shown to produce hypotensive, hypolipidaemic and anti-atherosclerotic effects, and also to improve antioxidant status as measured in terms of plasma antioxidant capacity, oxidation biomarkers, antioxidant compounds or antioxidant enzymes. Differences in the design of the studies and in the composition of the tested products (not always provided) could explain the different results of these studies.

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“…Several studies report that diets enriched with fish, a-linolenic acid and spices, abundant in the case of MD, include substances that reduce or could reduce platelet function (Vognild et al, 1998;Allman et al, 1995;Janssen et al, 1998;Ackerman et al, 2001;Srivastava et al, 1995). Similarly, other reports indicate that the intake of moderate amounts of ethanol or nonalcoholic components of wine, for 2 or more weeks, is associated with a decrease in ex vivo platelet function (Pikkar et al, 1987;Pellegrini et al, 1996;Pace-Asciak et al, 1996;Freedman et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Mediterranean diet, but not red wine, is associated with beneficial changes in primary haemostasis

et al. 2003

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Objective: (1) To compare the effect of an alcohol-free Mediterranean-type diet (MD) and a high-fat diet (HFD) on variables of primary haemostasis (bleeding time, plasma von Willebrand factor and platelet aggregation=secretion). (2) To test whether red wine supplementation modified these variables, independently of the diet. Design, subjects and intervention: Controlled prospective intervention study. Two groups, each consisting of 21 healthy male university students (22 AE 3.4 y), received either MD or HFD during 90 days. Between days 30 and 60, both diets were supplemented with 240 ml=day of red wine. Baseline (T0) and T30, T60 and T90-day samples were drawn. Bleeding time was measured before (day 30) and after (day 60) wine supplementation. No drop out from the study was experienced. Setting: University campus and outpatient nutrition clinic. Results: All baseline (day 0) variables did not differ significantly between study groups. On day 30, individuals on MD had significantly higher levels of plasma b-carotene, folate, ascorbate, and eicosapentaenoic acid in plasma lipid fractions, than those on HFD. Total plasma cholesterol, HDL and LDL did not change significantly in either study group at any time point. After 30 days on each diet, individuals on MD had longer bleeding time (BT) than those on HFD (7.6 AE 2.8 vs 5.8 AE 1.7 min; P ¼ 0.017). BT did not change significantly after I month of wine supplementation (7.1 AE 2.0 vs 5.5 AE 2.0 min, respectively). Plasma von Willebrand factor (vWF : Ag) on day 0 was 89 AE 40 and 111 AE 70% in MD and HFD groups, respectively (P ¼ 0.21). These values did not change significantly at 30, 60 or 90 days. MD intake was associated with an increase in platelet serotonin secretion (P ¼ 0.02) and a marginal increase in platelet aggregation after stimulation with epinephrine (P ¼ 0.07). Wine intake resulted in a marginal decrease in platelet 14 C-5-HT secretion with 4 mM ADP (P ¼ 0.07). However, both platelet aggregation and secretion were consistently increased when using collagen as agonist (1 and 2 mg=ml, P ¼ 0.01). Conclusion: The longer BT in individuals on MD, obtained independently of red wine, denotes less interaction of platelets with the vascular wall, which could be beneficial from the point of view of cardiovascular (CV) risk. This effect is not explained by changes in the measured haemostatic determinants of BT (plasma vWF, ex vivo platelet function), and might be attributed to other as yet unknown vascular factors. Moderate consumption of red wine results in a significant increase in ex vivo platelet aggregation and secretion after stimulation with collagen. This observation contradicts previous reports, although further studies are required to elucidate the influence of this finding on CV risk.

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Wines and grape juices as modulators of platelet aggregation in healthy human subjects

Cited by 282 publications

References 51 publications

Alcohol, Wine and Platelet Function

Alcohol, Wine and Platelet Function

Grape products and cardiovascular disease risk factors

Mediterranean diet, but not red wine, is associated with beneficial changes in primary haemostasis

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