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Red grape juice extract reduces cardiovascular disease risk factors in healthy and non-healthy patients
A report published in the July, 2006 issue of the American Journal of Clinical Nutrition revealed the findings of researchers at the Hospital Ramon y Cajal in Madrid that drinking red grape juice can help lower low density lipoprotein (LDL) cholesterol, apoplipoprotein B-100, inflammation, and oxidized low density lipoprotein (LDL), all of which, when elevated, increase the risk of cardiovascular disease.
In the current study, 26 hemodialysis patients and 15 healthy individuals were instructed to consume 100 milliliters of a red grape juice drink daily for two weeks. Twelve individuals receiving hemodialysis who did not receive grape juice served as controls. Blood samples drawn at the beginning of the study, twice during the supplementation period, and twice during the six month follow-up were analyzed for lipids, apolipoproteins, oxidized LDL, total antioxidant capacity, antioxidant vitamins including tocopherols, carotenoids, vitamin C and quercetin, and other factors.
Plasma total antioxidant capacity, high density lipoprotein (HDL) cholesterol, and apoplipoprotein A-1 (the major lipoprotein found in HDL cholesterol) increased among all of the participants who received red grape juice, while LDL cholesterol, oxidized LDL, and apoplipoprotein B-100 (apolipoprotein B is the major apolipoprotein in LDL cholesterol) were reduced at the end of the two week intervention period. These levels returned to their approximate original values by the end of the follow up period. Additionally, monocyte chemoattractant protein 1 (MCP-1), a marker of inflammation, was lowered during 3 weeks of treatment with the juice in a further study of 10 hemodialysis patients, however, other inflammation markers were unaffected.
The authors conclude that "dietary supplementation with concentrated red grape juice exerts hypolipidemic, antioxidant, and antiinflammatory actions in both healthy subjects and patients with end-stage renal disease. The effect may be considered to be beneficial for the prevention of cardiovascular disease."
A report published in the July, 2006 issue of the American Journal of Clinical Nutrition revealed the findings of researchers at the Hospital Ramon y Cajal in Madrid that drinking red grape juice can help lower low density lipoprotein (LDL) cholesterol, apoplipoprotein B-100, inflammation, and oxidized low density lipoprotein (LDL), all of which, when elevated, increase the risk of cardiovascular disease.
In the current study, 26 hemodialysis patients and 15 healthy individuals were instructed to consume 100 milliliters of a red grape juice drink daily for two weeks. Twelve individuals receiving hemodialysis who did not receive grape juice served as controls. Blood samples drawn at the beginning of the study, twice during the supplementation period, and twice during the six month follow-up were analyzed for lipids, apolipoproteins, oxidized LDL, total antioxidant capacity, antioxidant vitamins including tocopherols, carotenoids, vitamin C and quercetin, and other factors.
Plasma total antioxidant capacity, high density lipoprotein (HDL) cholesterol, and apoplipoprotein A-1 (the major lipoprotein found in HDL cholesterol) increased among all of the participants who received red grape juice, while LDL cholesterol, oxidized LDL, and apoplipoprotein B-100 (apolipoprotein B is the major apolipoprotein in LDL cholesterol) were reduced at the end of the two week intervention period. These levels returned to their approximate original values by the end of the follow up period. Additionally, monocyte chemoattractant protein 1 (MCP-1), a marker of inflammation, was lowered during 3 weeks of treatment with the juice in a further study of 10 hemodialysis patients, however, other inflammation markers were unaffected.
The authors conclude that "dietary supplementation with concentrated red grape juice exerts hypolipidemic, antioxidant, and antiinflammatory actions in both healthy subjects and patients with end-stage renal disease. The effect may be considered to be beneficial for the prevention of cardiovascular disease."
