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Effects of red wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development

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Abstract

Introduction

Red wine consumption is considered to be protective against oxidative stress. Diet strongly influences non-alcoholic fatty liver disease, which is associated with oxidative stress and is considered the hepatic manifestation of the metabolic syndrome.

Methods

We reviewed the available evidence that investigated the effects of red wine on the postprandial-induced metabolic and oxidative stress in humans.

Results

After red wine consumption with meal, despite the improvement in non-enzymatic antioxidant capacity and lipoperoxidation markers, the influence of confounding factors such as uric acid should be taken into account. Both uric acid and triglycerides increases, induced by ethanol, could cause liver damage. On the other hand, further researches are required in order to understand the meaning of the induction of antioxidant enzymes by red wine and red wine polyphenols in the context of non-alcoholic fatty liver disease.

Conclusion

In conclusion, inconsistent and contrasting findings exist regarding the potential benefits of red wine consumption against postprandial stress.

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Abbreviations

ACE:

Angiotensin-converting enzyme

ADH:

Alcohol dehydrogenase

AP-1:

Activator protein-1

ASH:

Alcoholic steatohepatitis

CAD:

Coronary artery disease

CAT:

Catalase

CHO:

Carbohydrates

CYP2E1:

Cytochrome P450 2E1

DRW:

Dealcoholized red wine

EtOH:

Ethanol

GPX:

Glutathione peroxidase

GST:

Glutathione transferase

HCM:

High-carbohydrate meal

HFHCM:

Mixed high-fat and high-carbohydrate meal

HFM:

High-fat meals

IL:

Interleukin

Keap1:

Kelch-like ECH-associated protein-1

LPS:

Lipopolysaccaride

MDA:

Malondialdehyde

NAFLD:

Non-alcoholic fatty liver disease

NASH:

Non-alcoholic steatohepatitis

NEAC:

Non-enzymatic antioxidant capacity

NF-κB:

Nuclear factor-kappa B

Nrf2:

Nuclear factor erythroid 2-related factor 2

OW:

Overweight

oxLDL:

Oxidized low-density lipoproteins

PP:

Polyphenols

RGJ:

Red grape juice

ROS:

Reactive oxygen species

RW:

Red wine

RW-PP:

Red wine polyphenols

SOD:

Superoxide dismutase

T2D:

Type 2 diabetes

TC:

Total cholesterol

TG:

Triglycerides

TLR4:

Toll-like receptor 4

TNF-α:

Tumor necrosis factor alpha

UA:

Uric acid

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Acknowledgments

We thank Claudio Andrew Gobbi for English review of the manuscript.

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Authors declare no personal or financial conflict of interest.

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Authors and Affiliations

  1. Food and Nutrition Center of the Agricultural Research Council (CRA-NUT), Via Ardeatina 546, 00178, Rome, Italy

    Ilaria Peluso

  2. Department of Physiology and Pharmacology “V. Erspamer”, “Sapienza” University of Rome, P.le Aldo Moro 5, 00185, Rome, Italy

    Husseen Manafikhi, Raffaella Reggi & Maura Palmery

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  1. Ilaria Peluso
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  2. Husseen Manafikhi
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  3. Raffaella Reggi
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  4. Maura Palmery
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Correspondence to Maura Palmery.

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Peluso, I., Manafikhi, H., Reggi, R. et al. Effects of red wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development. Eur J Nutr 54, 497–507 (2015). https://doi.org/10.1007/s00394-015-0877-2

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