Clínic Barcelona

Phenolic compounds in red wine have alcohol independent beneficial effects on atherosclerosis biomarkers

A clinical trial published in The American Journal of Clinical Nutrition (AJCN), headed by doctors and researchers of the Department of Internal Medicine at the Hospital Clínic of Barcelona and IDIBAPS, compared in high cardiovascular risk patients the effects of red wine and the effects of dealcoholized wine, a commercial variant in whithout alcohol. Thus, the study evaluated separately the effect of ethanol and phenolic compounds of red wine on the expression of biomarkers of inflammation related to atherosclerosis. Dr. Ramon Estruch, IDIBAPS researcher and professor at the Faculty of Medicine of the University of Barcelona, is the latest author of this article and Dr. Gemma Chiva-Blanch, from the same center, is the first one. The work was developed together with the CIBER of Physiopathology of Obesity and Nutrition (CIBERobn).