Abstract

Grapes used in the wine or juice production are mainly Vitis vinifera and Vitis labrusca and possess high amounts of polyphenolic compounds. These compounds are associated with the reduction of the inflammatory processes, oxidative stress, and protection against cardiovascular diseases. The industrial processes used for juice and wine production may interfere with the antioxidant composition of these products and the effects on human health. The aim of this review is to compare the effects of the consumption of wine or grape juice on cardiovascular risk factors. We used PRISMA guidelines and Medline/PUBMED and EMBASE to perform our search. The main effects of red wine and grape juice in humans were a reduction of body mass index, waist circumference, glycemia, plasma lipid peroxidation, total cholesterol, LDL-c, triglycerides, blood pressure, and homocysteine levels. Both wine and grape juice possess numerous bioactive compounds that are potentially responsible for many beneficial effects on human health. Nevertheless, there is a need for more double-blind, randomized controlled studies comparing the effects of juice and wine consumption without the biases that occur when comparisons are made with different populations, ages, doses, and different types of wine or juice.

摘要

用于葡萄酒或果汁生产的葡萄主要是Vitis vinifera和Vitis labrusca并含有大量的多酚化合物。这些化合物与减少炎症过程、氧化应激和预防心血管疾病有关。用于果汁和葡萄酒生产的工业过程可能会干扰这些产品的抗氧化成分以及对人类健康的影响。本综述的目的是比较饮用葡萄酒或葡萄汁对心血管危险因素的影响。我们使用 PRISMA 指南和 Medline/PUBMED 和 EMBASE 进行搜索。红酒和葡萄汁对人体的主要作用是降低体重指数、腰围、血糖、血浆脂质过氧化、总胆固醇、低密度脂蛋白胆固醇、甘油三酯、血压和同型半胱氨酸水平。葡萄酒和葡萄汁都含有许多生物活性化合物，这些化合物可能对人类健康产生许多有益影响。然而，需要更多的双盲、随机对照研究来比较果汁和葡萄酒消费的影响，而不会出现在与不同人群、年龄、剂量和不同类型的葡萄酒或果汁进行比较时出现的偏差。