2026-04-17T19:07:31Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/2171532025-12-05T14:52:06Zcom_2072_1057col_2072_478917col_2072_478921col_2072_478924

urn:hdl:2445/217153 Moderate wine consumption measured using the biomarker urinary tartaric acid concentration decreases inflammatory mediators related to atherosclerosis Martínez-González, Miguel Ángel, 1957- Domínguez López, Inés Arancibia Riveros, Camila Casas Rodríguez, Rosa M. Galkina, Polina Pérez, Maria Fitó Colomer, Montserrat Ros Rahola, Emilio Estruch Riba, Ramon Lamuela Raventós, Rosa Ma. Àcid tàrtric Marcadors bioquímics Polifenols Tartaric acid Biochemical markers Polyphenols <span style="color:rgb( 46 , 46 , 46 )">Objectives: Several studies suggest that moderate wine consumption, particularly red wine, may have benefits for cardiovascular health. Red wine contains a variety of bioactive compounds, including polyphenols like phenolic acids, which have demonstrated anti-inflammatory effects in experimental models. The aim of this study was to assess the anti-inflammatory properties of wine, measured as urinary tartaric acid, a new biomarker of wine consumption. Design, settings, and participants: One-year longitudinal study that included 217 participants from the PREDIMED trial. Measurements: Plasma inflammatory biomarkers and urinary tartaric acid were analyzed using xMAP technology and high-performance liquid chromatography, respectively. Multivariable regression analyses were performed to assess the relationship between variations over 1-year in urinary tartaric acid concentrations and 1-year changes in serum inflammatory molecules, including adhesion cell molecules, interleukine-6, tumour necrosis factor alpha, and monocyte chemotactic protein 1. Three categories were built according to tertiles of 1-y changes in urinary tartaric acid. Results: Using a ROC curve, urinary tartaric acid was corroborated as a reliable biomarker of wine consumption (AUC = 0.818 (95% CI: 0.76; 0.87). In the continuous analysis, participants with higher increases in tartaric acid significantly reduced their concentrations in soluble vascular adhesion molecule (sVCAM-1) after 1-year of follow-up (−0.20 (−0.38; −9,93) ng/mL per 1-SD increment, p-value = 0.031). Moreover, tertiles 2 and 3 of 1-year changes in tartaric acid presented a significant reduction in soluble intercellular cell adhesion molecule (sICAM-1) as compared to tertile 1 (−0.31 (−0.52; −0.10) ng/mL, p-value = 0.014 and −0.29 (−0.52; −0.07) ng/mL, p-value = 0.023, respectively). Participants in the third tertile also exhibited a reduced concentration of sVCAM-1 compared to those in the first tertile (−0.31 (−0.55; −0.06) ng/mL, p-value = 0.035). Conclusions: Our findings suggest that wine consumption is associated with lower levels of inflammation due to the anti-inflammatory properties of wine compounds.</span> 2024-12-17T13:04:14Z 2024-12-17T13:04:14Z 2024-02-01 2024-12-17T13:04:14Z info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Versió postprint del document publicat a: https://doi.org/10.1016/j.jnha.2023.100003 Journal of Nutrition, Health & Aging, 2024, vol. 28, num.2 https://doi.org/10.1016/j.jnha.2023.100003 (c) Springer Science + Business Media, 2024 info:eu-repo/semantics/openAccess Springer Science + Business Media Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)