Naslov
Effects of moderate wine consumption on hyperoxia-induced changes in arterial stiffness and blood pressure

Autori
Raos, Hrvoje ; Vučković, Marijana ; Milat, Ana Marija ; Jurić, Diana M ; Boban, Mladen ; Mudnić, Ivana

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

Skup
Annual Assembly of the Croatian Pharmacological Society

Mjesto i datum
Zagreb, Hrvatska, 23.11.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Podatak o recenziji nije dostupan

Ključne riječi
Arterial stiffnes ; Blood pressure ; Wine ; Acute hyperoxia

Sažetak
Introduction: Oxygen is used in treatment of diverse medical conditions. Since it’s often administered empirically, patients may be exposed to hyperoxia. As a result, vasoconstriction and acute increase of arterial stiffness occur. Several studies have shown that moderate wine consumption reduces risk of coronary heart disease, a disease related to vasoconstriction and oxidative stress.1, 2 Our aim was to examine effects of 3weeks moderate consumption of wine on arterial stiffness and blood pressure before and after acute hyperoxia. Materials and Methods: 14 apparently healthy male volunteers were recruited for consumption trial approved by the Ethics Committee, School of Medicine University of Split. After 2weeks of drive-in period, without consuming any alcoholic beverage, they consumed rosé wine (300ml/day) for 3weeks. At 2 time points, before and after wine intervention, subjects breathed 100% O2 for 30min. Arterial stiffness (indicated by augmentation index, AIx), systolic, diastolic and mean arterial pressure (MAP) were measured before (control values, C), at the end (O2) and 60min after the end of oxygen breathing period (postO2). Results: Wine consumption significantly lowered oxygen-induced elevation in AIx relative to drive-in (-28±4%, -16±4% and -25±6% in wine vs. -28±5%, -6±5% and -22±4% in non-alcohol period, for C, O2 and postO2, respectively). The increase in blood pressure was reduced after wine consumption (132±3 mmHg and 136±3 mmHg vs. 134±3 mmHg, and 143±4 mmHg for systolic, 81±2 mmHg and 85±2 mmHg vs. 81±2 mmHg and 91±3 mmHg, for diastolic and 98±2 mmHg and 102±3 mmHg vs. 99±2 mmHg and 108±3 mmHg, for MAP, in wine vs. non- alcohol period for C and O2, respectively). 60min after the end of oxygen breathing period there were no changes of blood pressure between wine and non-alcohol period. Conclusion: Acute changes in arterial stiffness and blood pressure induced by hyperoxia are favorably ameliorated by 3weeks of moderate wine consumption.

Izvorni jezik
Engleski

POVEZANOST RADA