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.

本研究的目的是确定在高饱和脂肪餐期间饮用红葡萄酒是否改善了20名正常健康志愿者的血脂，葡萄糖，胰岛素和血管功能的短期不良影响。 这项研究涉及评估生化和生理变化，以及内皮功能的变化，这些变化发生在两次相似的高脂肪餐后6小时内，间隔7天。 这项研究将把红酒和饱和脂肪与冠心病的发展联系起来。