Effect of Red Wine Consumption on Biomarkers of Oxidative Stress
Alcohol and Alcoholism , 08/03/2012
Schrieks IC et al. – Consumption of a moderate dose of red wine can acutely increase plasma total antioxidant capacity (TEAC) and suppress nuclear factor–κB (NF–κB) activation induced by a meal. Controversially, 4weeks of red wine consumption compared with de–alcoholized red wine consumption increases the oxidative lipid damage marker 8–iso–PGF2α.