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A moderate consumption of Côtes du Rhône red wines affects the progression of aortic lesions, and reduces oxidative stress and p22phoxNADPH oxidase activation in an experimental model of diet-induced atherosclerosis, according to the vinification process


Côtes du Rhône red wines prepared from both different types of grape and processing were tested in hamsters receiving an atherogenic diet for 12 weeks and a daily gavage with 12% ethanol, red wines from vinification by flash release (GRE FD, SYR FD and BLEND FD), by tanisage (BLEND TAN), by traditional vinification (BLEND), or water as control. Except BLEND TAN, consumption of wines lowered plasma total and LDL-cholesterol. Aortic lipid deposits were reduced by ethanol (30%), wines (54% on average) or BLEND TAN (65%). Cardiac production of superoxide anion decreased from 20% (BLEND and BLEND TAN) to 33% (SYR FD and BLEND FD). The expression of NAD(P)H oxidase decreased by 44% (SYR FD), 26% (BLEND), 47% (BLEND FD) and 44% (BLEND TAN). Except ethanol and GRE FD, wines increased uricemia by 15% on average. These findings indicate that chronic consumption of red wine has potential beneficial effects to prevent the development of atherosclerosis. Prevention of NAD(P)H oxidase induction and preservation of aortic lipids oxidation likely contribute to this effect.

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Ying Qian is recipient of a fellowship from Inter Rhône. We are grateful to Dr. L. Barnavon and Dr. C. Riou for their assistance in winemaking and wine production.

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Correspondence to Jean-Max Rouanet.

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Qian, Y., Agne, A., Chira, K. et al. A moderate consumption of Côtes du Rhône red wines affects the progression of aortic lesions, and reduces oxidative stress and p22phoxNADPH oxidase activation in an experimental model of diet-induced atherosclerosis, according to the vinification process. Eur Food Res Technol 229, 485–493 (2009).

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  • Vinification process
  • Polyphenols
  • Red wine
  • NAD(P)H oxidase
  • Hamsters
  • Atherosclerosis