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European Journal of Nutrition

Erschienen in:

01.06.2015 | Review

Effects of red wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development

verfasst von: Ilaria Peluso, Husseen Manafikhi, Raffaella Reggi, Maura Palmery

Erschienen in: European Journal of Nutrition | Ausgabe 4/2015

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Abstract

Introduction

Red wine consumption is considered to be protective against oxidative stress. Diet strongly influences non-alcoholic fatty liver disease, which is associated with oxidative stress and is considered the hepatic manifestation of the metabolic syndrome.

Methods

We reviewed the available evidence that investigated the effects of red wine on the postprandial-induced metabolic and oxidative stress in humans.

Results

After red wine consumption with meal, despite the improvement in non-enzymatic antioxidant capacity and lipoperoxidation markers, the influence of confounding factors such as uric acid should be taken into account. Both uric acid and triglycerides increases, induced by ethanol, could cause liver damage. On the other hand, further researches are required in order to understand the meaning of the induction of antioxidant enzymes by red wine and red wine polyphenols in the context of non-alcoholic fatty liver disease.

Conclusion

In conclusion, inconsistent and contrasting findings exist regarding the potential benefits of red wine consumption against postprandial stress.

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Titel: Effects of red wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development
verfasst von: Ilaria Peluso
Husseen Manafikhi
Raffaella Reggi
Maura Palmery
Publikationsdatum: 01.06.2015
Verlag: Springer Berlin Heidelberg
Erschienen in: European Journal of Nutrition / Ausgabe 4/2015
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-015-0877-2

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Effects of red wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development

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