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Erschienen in:
02.03.2016 | Original Contribution
Wine consumption reduced postprandial platelet sensitivity against platelet activating factor in healthy men
Erschienen in: European Journal of Nutrition | Ausgabe 4/2017
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Purpose
Platelet activating factor (PAF) is a potent inflammatory and thrombotic mediator that participates in the initiation and prolongation of atherosclerosis. The aim of the present study was to evaluate the potential effect of wine consumption on platelet aggregation against PAF.
Methods
The study had cross-over design. Ten healthy men participated in four daily trials on separate days: They consumed a standardized meal along with white wine, Robola variety (trial R), or red wine, Cabernet Sauvignon variety (trial CS), or an ethanol solution (trial E), or water (trial W). Blood samples were collected before and after meal consumption and at several time points during the next 6 h. Platelet aggregation against PAF (EC50 values) and several blood biomarkers were measured, and incremental areas under the curve (iAUC) were calculated.
Results
A significant trial effect was found in platelet sensitivity against PAF (p
trial = 0.01). Moreover, the iAUC–PAF EC50 of CS trial was higher compared to both iAUC–PAF EC50 of E and W trials (P = 0.04, P = 0.02). Plasminogen activator inhibitor-1 iAUC was higher in all alcoholic beverages compare with the one of W trial (P
E
= 0.05, P
R
= 0.01, P
CS = 0.01). Triacylglycerol iAUC increased significantly only in E compared to W trial (P = 0.04) and were significantly lower at 60–120 min in wine trials compared to the one of E (P < 0.05).
Conclusions
Wine consumption improved platelet sensitivity independently of alcohol, kept triacylglycerols at lower levels during their postprandial elevation, and did not affect plasminogen activator inhibitor-1 levels more adversely than ethanol per se.