Effect of Red Wine Consumption on Serum Oxidation and Adiponectin Levels in Overweight and Healthy Individuals

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dc.contributor.authorKaradeniz, Muammer
dc.contributor.authorAkcay, Yasemin D.
dc.contributor.authorYildirim, Hatice K.
dc.contributor.authorYilmaz, Candeger
dc.contributor.authorSozmen, Eser Y.
dc.date.accessioned2019-10-27T22:13:21Z
dc.date.available2019-10-27T22:13:21Z
dc.date.issued2014
dc.departmentEge Üniversitesien_US
dc.description.abstractObesity is a well-known independent risk factor for CVD and metabolic syndrome. It has been shown that moderate red wine consumption might reduce the risk of cardiovascular disease (CVD). The aim of this study was to investigate whether red wine has anti-inflammatory and antioxidative effect in overweight subjects. Ten overweight and 14 healthy subjects drank 200 mL/day of red wine for one month. While the Cabernet Sauvignon wine caused a significant increase in paraoxonase activity (p<0.05), it led to a decrease in basal and stimulated LDL diene levels in both of the groups (p<0.05). Total antioxidant activity increased in the two groups following wine consumption. While wine consumption had no effect on IL-6, TNF-alpha and CRP levels of overweight subjects, it led to an increase in adiponectin levels. Current data consider that regular red wine consumption may be beneficial to improve the antioxidant potential of LDL oxidation in overweight patients. In addition to the prevention of LDL oxidation, moderate wine consumption might delay the onset of atherosclerosis through an increase in paraoxonase and adiponectin levels.en_US
dc.description.sponsorshipEge University Research FoundationEge University [2009 Tip 38]en_US
dc.description.sponsorshipThe study was carried out at the Ege University /Izmir (35100) and funded by Ege University Research Foundation (2009 Tip 38).en_US
dc.identifier.doi10.2478/pjfns-2013-0016
dc.identifier.endpage207en_US
dc.identifier.issn1230-0322
dc.identifier.issn2083-6007
dc.identifier.issn1230-0322en_US
dc.identifier.issn2083-6007en_US
dc.identifier.issue3en_US
dc.identifier.startpage201en_US
dc.identifier.urihttps://doi.org/10.2478/pjfns-2013-0016
dc.identifier.urihttps://hdl.handle.net/11454/49770
dc.identifier.volume64en_US
dc.identifier.wosWOS:000341746000007en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherDe Gruyter Open Ltden_US
dc.relation.ispartofPolish Journal of Food and Nutrition Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectadiponectinen_US
dc.subjectinflammationen_US
dc.subjectlipid peroxidationen_US
dc.subjectobesityen_US
dc.subjectparaoxonaseen_US
dc.titleEffect of Red Wine Consumption on Serum Oxidation and Adiponectin Levels in Overweight and Healthy Individualsen_US
dc.typeArticleen_US

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