Red Wine Consumption Reduces Inflammation

PALERMO, Italy--Adding Sicilian red wine to the diet of 48 non-drinkers for four weeks decreased levels of inflammatory and oxidative-stress-related biomarkers, and increased plasma antioxidant levels, according to a study in the European Journal of Clinical Nutrition (60:41-7, 2006). Researchers from the University of Palermo randomly divided the participants to consume a Sicilian red wine during meals (250 ml/d) for four weeks followed by four weeks of normal wine consumption, or vice versa. At the end of the red wine intake period, the researchers found significantly decreased levels of C-reactive protein, oxidized low-density lipoprotein (LDL) cholesterol and fibrinogen, as well as a lower LDL/high-density lipoprotein (HDL) ratio. In addition, red wine consumption increased total plasma antioxidant capacity and total HDL levels, suggesting moderate consumption of red wine in adults is a positive component of the Mediterranean diet.