Different effects of red wine and gin consumption on inflammatory biomarkers of atherosclerosis:: a prospective randomized crossover trial -: Effects of wine on inflammatory markers
Different effects of red wine and gin consumption on inflammatory biomarkers of atherosclerosis:: a prospective randomized crossover trial -: Effects of wine on inflammatory markers
复制标题
DOI：
10.1016/j.atherosclerosis.2004.03.006
复制
发表时间：
2004-07-01
期刊：
影响因子：
5.3
通讯作者：
Urbano-Márquez, A
中科院分区：
文献类型：
--
作者：
Estruch, R;Sacanella, E;Urbano-Márquez, A
背景：没有干预研究探讨不同酒精饮料对动脉粥样硬化标志物的抗炎作用。我们开始了一项随机、交叉、单盲试验，以评估葡萄酒和杜松子酒对动脉粥样硬化炎症生物标志物的影响。方法和结果：40名健康男性（平均年龄37.6岁）每天饮用30 g乙醇作为葡萄酒或杜松子酒，持续28天。在每次干预前后，我们检测了单核细胞中淋巴细胞功能相关抗原1（LFA-1）、Mac-1、极晚期活化抗原4（VLA-4）和单核细胞趋化蛋白1（MCP-1）的表达，以及可溶性血管细胞粘附分子1（VCAM-1）、细胞间粘附分子1（ICAM-1）、白细胞介素1 α（IL-1 α）的表达。（IL-1 α）、C反应蛋白（hs-CRP）和纤维蛋白原。饮用杜松子酒或葡萄酒后，血浆纤维蛋白原分别下降5%和9%，细胞因子IL-1 α下降23%和21%。LFA-1（-27%）、Mac-1（-27%）、VLA-4（-32%）和MCP-1（-46%）的表达在葡萄酒后显著降低，但在杜松子酒后没有。葡萄酒降低了血清hs-CRP（-21%），VCAM-1（-17%）和ICAM-1（-9%）的浓度。结论：葡萄酒和杜松子酒均通过降低血浆纤维蛋白原和IL-1 α水平发挥抗炎作用。然而，葡萄酒还具有降低hs-CRP以及单核细胞和内皮粘附分子的额外作用。(C)2004爱思唯尔爱尔兰有限公司保留所有权利。
Background: No intervention studies have explored the anti-inflammatory effects of different alcoholic beverages on markers of atherosclerosis. We embarked on a randomized, crossover, single-blinded trial to evaluate the effects of wine and gin on inflammatory biomarkers of atherosclerosis. Methods and results: Forty healthy men (mean age, 37.6 years) consumed 30 g ethanol per day as either wine or gin for 28 days. Before and after each intervention, we measured the expression of lymphocyte function-associated antigen 1 (LFA-1), Mac-1, very late activation antigen 4 (VLA-4), and monocyte chemoattractant protein (MCP-1) in monocytes, as well as the soluble vascular cell adhesion molecule-1 (VCAM-1), intercellular adhesion molecule-1 (ICAM-1), interleukin-1alpha (IL-1alpha), C-reactive protein (hs-CRP) and fibrinogen.After either gin or wine consumption, plasma fibrinogen decreased by 5 and 9%, respectively, and cytokine IL-1alpha by 23 and 21%. The expression of LFA-1 (-27%), Mac-1 (-27%), VLA-4 (-32%) and MCP-1 (-46%) decreased significantly after wine, but not after gin. Wine reduced the serum concentrations of hs-CRP (-21%), VCAM-1(-17%) and ICAM-1 (-9%). Conclusions: Both wine and gin showed anti-inflammatory effects by reducing plasma fibrinogen and IL-1alpha levels. However, wine had the additional effect of decreasing hs-CRP, as well as monocyte and endothelial adhesion molecules. (C) 2004 Elsevier Ireland Ltd. All rights reserved.