Red Wine Reduces Heart Disease?

Jan 25, 2013
By LCGC Editors

Malvidin, a polyphenol found in red wine, has been presented as a potential candidate for the reduction of heart disease. Published in the Journal of Nutritional Biochemistry (1), the study presents a case for the use of malvidin as a nutraceutical; a food supplement with health-promoting benefits.

Polyphenols are abundant in a range of foods and are responsible for colour and taste properties. The health-promoting properties of certain polyphenols have been characterized in great detail, leading to the commercial production of resveratrol, which is sold as a food supplement. But, until now, malvidin has remained previously uncharacterized.

The team used high performance liquid chromatography (HPLC) analysis to show relatively high levels of malvidin in the skin and juice of red grapes used in wine production. Malvidin-rich extracts were then administered to hearts in vitro, showing a demonstrated increase in heartbeat strength and coronary relaxation, and therefore blood flow and oxygen supply to the heart muscle.

The authors suggested that malvidin could be a potential candidate for the treatment of myocardial ischemia, a condition where oxygen supply to the heart muscle is significantly reduced. However, the concentration of malvidin within the administered samples was relatively high, with a relatively high selectivity for the compound. The study paves the way for future investigation to pinpoint the polyphenol that promotes the most positive activity and the most favourable quantity required for a healthy heart.

Reference

1. A.M Quintieri, N. Baldino, E. Filice, L. Seta, A. Vitetti, B. Tota, B. De Cindio, M.C Cerra and T. Angelone, Journal of Nutritional Biochemistry, DOI: 10.1016/j.jnutbio.2012.09.006 (20)