EFFECTS OF RED WINE ON ENDOTHELIAL FUNCTION AND METABOLIC PARAMETERS

红酒对内皮功能和代谢参数的影响

• 批准号: 6117254
• 负责人: R. Curtis Ellison
• 金额: $ 3.05万
• 依托单位: BOSTON UNIVERSITY MEDICAL CAMPUS
• 依托单位国家: 美国
• 财政年份: 1998
• 资助国家: 美国
• 起止时间: 1998-12-01 至 1999-11-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/6117254
• 关键词: alcoholic beverages; blood glucose; clinical research; clinical trials; coronary disorder; dietary lipid; human subject; insulin; lipid metabolism; nutrient interaction; nutrition related tag; pathologic process; vascular endothelium; vasomotion

The purpose of this study is to determine if the consumption of red wine during a high-saturated-fat meal ameliorates the short-term adverse effects of the meal on lipids, glucose, insulin, and blood vessel function in a group of 20 normal, healthy volunteers. The study involves the evaluation of biochemical and physiologic changes, and changes in endothelial function, that occur during six hours following similar high-fat meals on 2 occasions, seven days apart. The study will relate red wine and saturated fat to the development of CHD.

这项研究的目的是确定在高饱和脂肪粉期间的红酒消耗是否可以改善餐食对脂质，葡萄糖，胰岛素和血管功能的短期不良影响，这是20名正常健康的志愿者的功能。 该研究涉及对生化和生理变化的评估，以及内皮功能的变化，这些变化发生在六个小时内，两次相似的高脂餐后六个小时，相距7天。 该研究将将红酒和饱和脂肪与冠心病的发展联系起来。