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Friday, September 7, 2012

Dealcoholized Red Wine Decreases Systolic and Diastolic Blood Pressure and Increases Plasma Nitric Oxide


Experimental studies have shown a potential blood pressure (BP) lowering effect of red wine polyphenols, while the effects of ethanol and polyphenols on BP in humans are not yet clear.

The aim of the present work was to evaluate the effects of red wine fractions (alcoholic and non-alcoholic) on BP and plasma nitric oxide (NO) in subjects at high cardiovascular risk.

Sixty-seven men at high cardiovascular risk were studied. After a 2-week run-in period, subjects were randomized into three treatment periods in a cross-over clinical trial, with a common background diet plus red wine (30g alcohol/d), the equivalent amount of dealcoholized red wine, or gin (30g alcohol/d), lasting 4 weeks each intervention. At baseline and after each intervention, anthropometrical parameters, BP and plasma NO were measured. Systolic and diastolic BP decreased significantly after the dealcoholized red wine intervention and these changes correlated with increases in plasma NO.

Dealcoholized red wine decreases systolic and diastolic BP. Our results point out through a NO-mediated mechanism. The daily consumption of dealcoholized red wine could be useful for the prevention of low to moderate hypertension.



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