Efecto del consumo moderado de vino tinto sobre algunos factores de riesgo cardiovascular / Effects of a moderate consumption of red wine on cardiovascular risk factors
Acta méd. peru
; 24(3): 145-152, sep.-dic. 2007. ilus, tab
Article
em Es
|
LILACS-Express
| LILACS, LIPECS
| ID: lil-692295
Biblioteca responsável:
PE1.1
RESUMEN
Introducción:
las enfermedades cardiovasculares serán una de las principales causas de muerte en el país al 2020.Objetivo:
determinar el efecto del consumo moderado del vino tinto sobre algunos marcadores de riesgo cardiovascular. Material yMétodos:
se midió en vino capacidad antioxidante, antocianinas, polifenoles cuantificándose por cromatografía. Se seleccionaron 14 varones y 14 mujeres en 4 grupos de 7; dos grupos bebieron vino durante un mes, realizándoles análisis bioquímicos en condiciones basales, a los 15 y 30 días.Resultados:
el vino presentó 226.9 mg/L antocianinas, C.I.50% del radical libre DPPH= 42.27 mg/ml; polifenoles totales = 1281.57 mg/L; cafeico = 11.82 mg/L, quercetina =9.40 mg/L y kaempherol =1.08 mg/L. En varones redujo significativamente en 10,19% glucosa, VLDL en 10,79% y el riesgo coronario 15,97% en varones y 36,5% en mujeres; incrementó significativamente 19,98% HDL en varones y 55,15% en mujeres.Conclusiones:
el vino tinto aumentó HDL y redujo el índice de riesgo cardiovascular sobretodo en mujeres.ABSTRACT
Introduction:
the cardiovascular illnesses will be among the main causes of death in Perú by the year 2020.Objective:
to determine the effect of moderate consumption of red wine on some cardiovascular risk scores. Materials andmethods:
chromatography of anthocyanin and several polyphenols was used to measure wine antioxidant capacity. The selected volunteers, 14 men and 14 women, were distributed in 4 groups of 7; two groups drank wine for a month; biochemical tests were performed on all volunteers at days 0, 15 and 30.Results:
the wine had 226.9 mg/L anthocyanins, C.I.50% of the free radical DPPH = 42.27 mg/mL; total polyphenols = 1281.57 mg/L; caffeic acid = 11.82 mg/L, quercetin = 9.40 mg/L and kaempherol =1.08 mg/L. In men wine reduced glucose levels significantly in 10.19%, VLDL in 10.79%; the coronary risk was reduced by15.97% in men and 36.5% in women; HDL levels were increased significantly, 19.98% in men and 55.15% in women.Conclusions:
moderate consumption of red wine increased HDL levels and reduced the cardiovascular risk index, mainly in women.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
LILACS
/
LIPECS
Tipo de estudo:
Etiology_studies
/
Risk_factors_studies
Idioma:
Es
Revista:
Acta méd. peru
Assunto da revista:
MEDICINA
Ano de publicação:
2007
Tipo de documento:
Article
País de afiliação:
Chile
País de publicação:
Peru