A novel function of red wine polyphenols in humans: Prevention of absorption of cytotoxic lipid peroxidation products

Summary

This randomised crossover study in 10 healthy volunteers investigated the mechanism by which red wine polyphenols may prevent cardiovascular disease. The findings suggest that red wine polyphenols exert their cardioprotective effect partly by inhibiting intestinal absorption of malondialdehyde (MDA), a cytotoxic lipid peroxidation product formed when meat is cooked. Plasma and urinary MDA levels were substantially elevated following consumption of oxidised meat, but this increase was significantly attenuated when the meat was supplemented with red wine or red wine polyphenols.

Regional applicability

The study's findings are relevant to United Kingdom dietary practice and public health, given widespread consumption of cooked meat and interest in cardiovascular disease prevention. However, the small sample size (n=10) and lack of explicit geographic context limit direct applicability; replication in larger UK populations would strengthen evidence for dietary guidance.

Key measures

Postprandial plasma MDA levels (nM); urinary MDA accumulation; baseline MDA (50 ± 20 nM); MDA increase after turkey meal without wine (~160 nM, P < 0.0001)

Outcomes reported

The study measured postprandial plasma and urine levels of malondialdehyde (MDA), a cytotoxic lipid peroxidation product, in healthy volunteers consuming turkey cutlets with and without red wine polyphenol supplementation. Red wine polyphenols inhibited the absorption and accumulation of MDA in both plasma and urine following a meal containing oxidised fats.

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