Les bénéfices du vin rouge en voie d'être éclaircis !

par **Invite** le 13/08/2011 19h26

Si on en croit cette étude récente, les polyphénols du vin rouge protégeraient les acides gras oméga-3 de l'oxydation plus fortement que les autres. C'est un peu comme si le vin rouge modifiait notre rapport oméga-3/oméga-6 utiles. Et cela pourrait donc expliquer certains bénéfices du vin rouge pour le système cardiovasculaire.

Red wine polyphenols protect n-3 more than n-6 polyunsaturated fatty acid from lipid peroxidation
Moderate red wine consumption is associated with decreased risk for cardiovascular disease; however, the underlying mechanisms are not completely understood. The main aim of this study was to investigate the effects of red wine polyphenols (WP) on the oxidizability of human plasma fatty acids, in particular those most involved in the inflammatory response - archidonic acid (AA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The oxidizability of the major fatty acids of plasma was determined by measuring their loss gaschromatographycally during peroxidation kinetics induced by 2′-azobis(2-methylpropionamidine)-dihydrochloride. The capacity of WP to scavenge 1,1,diphenyl-2-picryl-hydrazyl (DPPH), superoxide anion and hydroxyl radicals, and trap total peroxyl radicals in plasma (TRAP) was also measured. WP (1.75-5 μg/mL) inhibited DPPH, superoxide anion and hydroxyl radicals and increased TRAP in a dose-dependent manner. WP (1.75 μg/mL) significantly protected all plasma PUFA from peroxidation but the protection of EPA and DHA was higher than that of AA. These results suggest that the association of WP to apolipoproteins makes EPA and DHA less accessible to hydro-soluble radicals than AA, thus providing a biochemical rationale for future ‘in vivo’ studies on the benefits to health of moderate red wine consumption.