Chronic and acute effects of red wine versus red muscadine grape juice on body composition, blood lipids, vascular performance, inflammation, and antioxidant capacity in overweight adults

Abstract

Purpose:

Red wine may benefit health due to the presence of polyphenolic compounds. This research investigated effects of wine (W) versus grape juice (J) on body composition, blood lipids (cholesterol, HDL, LDL, and triglycerides [TG]), vascular responses (augmentation index [AIx] and central pulse wave velocity [cPWV]), inflammation (C-reactive protein [CRP]), and plasma antioxidant capacity (ferric-reducing ability of plasma [FRAP]) in sedentary individuals.

Methods:

In a randomized crossover design, 19 participants consumed 300 mL of W or J for two weeks and then acutely in the lab. Blood was drawn at baseline, post two weeks, and within 1 hr after consuming treatment. Repeated measures ANOVA with 2 (treatment) × 3 (time) was used for FRAP, AIx, and cPWV and 2 (treatment) × 2 (time) for blood lipids and CRP. A paired t-test was used to compare differences in diet and weight change.

Results:

Acute, but not chronic, consumption of wine significantly increased FRAP (treatment P = 0.028) and significantly decreased AIx (treatment P = 0.038) while juice exhibited no effects. An overall treatment effect existed for TG (P = 0.028) in wine only. Cholesterol, LDL, HDL, and CRP were not affected in either group.

Conclusion:

Acute, but not chronic, consumption of wine significantly increased antioxidant capacity and resulted in beneficial changes to the vasculature as determined by AIx.

Keywords:

• antioxidants
• antioxidant capacity
• lipids
• cardiovascular function
• inflammation
• wine

Abbreviation list

FRAP, Ferric reducing ability of plasma; CVD, Cardiovascular disease; CRP, C- reactive protein; cPWV, Central pulse wave velocity; AIx, augmentation index; BMI, body mass index; HDL, high density lipoprotein; LDL, low density lipoprotein; TG, triglyceride; HPLC, High Pressure Liquid Chromatography; EDTA, Ethylene diamine tetraacetic acid; SST, serum separator tube; IRB, Institutional Review Board.

Institutional Review

All procedures regarding study design were reviewed and approved by the Institutional Review Board (IRB) at Appalachian State University, Boone, North Carolina.

Acknowledgments

The authors wish to acknowledge the following organization and businesses for their support in this project:

1. University Research Council - Appalachian State University

2. Duplin Winery – Rose Hill, North Carolina - provided wine

3. D’Vine Foods - Elizabethtown, NC - provided grape juice.

Disclosure

The authors report no conflicts of interest in this work.

Supplementary material

Figure S1 Study Flow Diagram.