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: 6278449
• 负责人: R. Curtis Ellison
• 金额: $ 2.92万
• 依托单位: BOSTON UNIVERSITY MEDICAL CAMPUS
• 依托单位国家: 美国
• 财政年份: 1997
• 资助国家: 美国
• 起止时间: 1997-12-01 至 1998-11-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/6278449
• 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 Coronary Heart Disease (CHD).

这项研究的目的是确定是否消费红葡萄酒 在高饱和脂肪餐改善短期不利 膳食对血脂、血糖、胰岛素和血管功能的影响 在一组20名正常健康的志愿者中。研究涉及 生物化学和生理变化的评价，以及 内皮功能，发生在6小时后，类似的高- 两次进食高脂肪食物相隔七天这项研究将红酒 和饱和脂肪对冠心病（CHD）的发展。