Grape Juice Attenuates Cardiovascular Risk Factors in the Hyperlipemic Subject

Authors: Watkins T.R.; Bierenbaum M.L.

Source: Pharmaceutical Biology (Formerly International Journal of Pharmacognosy), Volume 36, Supplement 1, Supplement 1/December 1998 , pp. 75-80(6)

Publisher: Taylor and Francis Ltd

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Abstract:

Cardiovascular risk factors include elevated lipids, products of unchecked peroxidation and thrombogenic factors. Dietary antioxidants have been shown to inhibit peroxidation and decrease thrombogenic risk factors. Flavonoid-rich diets are also a source of antioxidants and have been associated with decreased risk of coronary heart disease. Grapes are known to contain several flavonoids. Would commercially processed grape juice, taken daily, significantly decrease serum peroxidation pollutants and temper platelet reactivity, an indicator of thombotic risk? To answer this question, ten hypercholesterolemic subjects (5F, 5M) were given a daily allocation of 180 ml (6 oz., 2.6 ml/kg, on average) of either red or white commercial grape juice. After a two-week run-in period, half of the subjects were given red juice daily, followed by two weeks of abstinence, then four weeks of white juice, or vice-versa. No detectable change was measured in serum lipids. Platelet response to collagen decreased during the white juice period (13.7 ± 2.0 at start vs. 8.5 ± 1.3 at finish, p < 0.02), but not the red. The platelet response to thrombin also decreased after four weeks of white juice use (1.13 6 0.08 at start vs. 0.67 6 0.13 at end, p < 0.05), though not the red. White juice also resulted in less fatty acid hydroperoxide in the blood after four weeks, a thrombogenic risk factor (1.20 ± 0.14 vs. 0.88 ± 0.08

M/l, p < 0.01); no significant change occurred during the red period. The serum level of vitamin E was spared by the daily use of white grape juice. A modest amount of grape juice, as commercially processed, has potential as a natural, safe, dietary addendum to decrease at least two cardiovascular risk factors.

Document Type: Research article

DOI: http://dx.doi.org/10.1076/phbi.36.6.75.4559

Publication date: 1998-12-01

Grape Juice Attenuates Cardiovascular Risk Factors in the Hyperlipemic Subject

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