Efficacy of grape, red wine and grape juice flavonoids in the prevention and secondary treatment of atherosclerosis <b>[Abstract in English]</b>

Abstract

Aims: To perform a review on the efficacy of flavonoids present in grapes, grape juice and red wine in antioxidation action in LDL (Low Density Lipoprotein) cholesterol and other antiaterogenic effects in the prevention and secondary treatment of atherosclerosis. Source of data: Pub Med and Cochrane Library original articles and references to original articles were used as data source. Summary of the findings: The results indicate that flavonoids in red wine exerted a strong antioxidation action in humans and animals, reducing the oxidation of LDL cholesterol, improving endothelial function and reducing arterial pressure. Red grape juice showed to be richer in flavonoids than red wine, improved risk factors related to the development of atherosclerosis such as lowering of platelet aggregation, reduced arterial pressure and improved endothelial function, but didn’t avoid LDL cholesterol oxidation in some studies. Conclusions: There is an inverse relation between mortality by coronary arterial disease and the consumption of aliments rich in flavonoids. Flavonoids in red wine exerted more effective antioxidant action in humans and animals than the grape juice, reducing LDL cholesterol oxidation. Grape juice showed efficacy in some studies in the development of the lipidic plaque, but there were controversies in other studies. To make longitudinal studies with grape juice in individuals with atherosclerosis is fundamental, so that a more clearing result can be reached in relation to its benefit as an antioxidant. KEY WORDS: ATHEROSCLEROSIS; ANTIOXIDANTS; FLAVONOIDS; HEART DISEASES; WINE; ALCOHOLIC BEVERAGES.