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Pregled bibliografske jedinice broj: 606219

Comparison of red wine, beer and vodka effects on oxydative stress and increase in arterial stiffness after normobaric oxygen breathing in healthy humans.


Modun, Darko; Budimir, Danijela; Krnic, Mladen; Gunjaca, Grgo; Jajic, Ivan; Vukovic, Jonatan; Kozina, Bernard; Boban, Mladen
Comparison of red wine, beer and vodka effects on oxydative stress and increase in arterial stiffness after normobaric oxygen breathing in healthy humans. // Biopolymers & Cells
Ukraine, 2010. str. 96-96 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Comparison of red wine, beer and vodka effects on oxydative stress and increase in arterial stiffness after normobaric oxygen breathing in healthy humans.

Autori
Modun, Darko ; Budimir, Danijela ; Krnic, Mladen ; Gunjaca, Grgo ; Jajic, Ivan ; Vukovic, Jonatan ; Kozina, Bernard ; Boban, Mladen

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Biopolymers & Cells / - Ukraine, 2010, 96-96

Skup
5th Annual Scientific Meeting - Bridges in Life Sciences

Mjesto i datum
Lviv, Ukrajina, 9.-11.04.2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Red wine; Hyperoxia; Oxidative stress; Arterial stiffness

Sažetak
Introduction: We determined and compared acute effects of different alcoholic beverages on oxygen-induced increase in oxidative stress plasma marker and arterial stiffness in healthy humans. Materials: Ten males randomly consumed one of four tested beverages: red wine (RW), beer, vodka (0.32 g ethanol / kg body wt) and water as control. Every beverage was consumed once, a week apart, in a cross-over design. The volunteers breathed 100% normobaric O2 between 60th and 90th min of 3h study protocol. Plasma lipid hydroperoxides (LOOH) and uric acid (UA) concentration, blood alcohol concentration (BAC) and arterial stiffness (evaluated as augmentation index, AIX) were measured before and 30, 60, 90, 120 and 180 min after beverage consumption. Results: Intake of all alcoholic beverages caused a similar increase of BAC. In contrast to that, only RW caused significant increase in plasma UA (34±4 vs. 15±3, -6±2 and -8±2 μmol/L for, beer, vodka and control, respectively). Exposure to oxygen resulted in increased plasma LOOH in all groups. However, in RW group this increase was lowest (1.1±0.5) in comparison to the control (2.5±0.4), beer (1.6±0.3) and vodka (2.1±0.5 μM/L H2O2). The oxygen-induced elevation in AIX was similarly reduced in all three alcoholic beverage groups relative to the control (13.7±2.6 vs. 3.4±1.3, 0.2±1.6 and 5.4±2.2 % for red wine, beer, and vodka, respectively). Conclusion: RW provided protection against oxygen-induced oxidative stress, in contrast to beer and vodka. This beneficial effect was mainly mediated by corresponding increases in plasma UA levels. All three alcoholic beverages provided similar protection against oxygen-induced increase in arterial stiffness, probably due to central vasodilatatory effect of alcohol itself.

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti



POVEZANOST RADA


Projekt / tema
216-2160547-0537 - Kardiovaskularni učinci vina i njegovih sastojaka (Mladen Boban, )

Ustanove
Medicinski fakultet, Split