Effects of moderate Sicilian red wine consumption on inflammatory biomarkers of atherosclerosis.

Objective: The aim of the study is to evaluate the effect of moderate Sicilian red wine consumption on cardiovascular risk factors and, in particular, on some inflammatory biomarkers. Methods: A total of 48 subjects of both sexes who were nondrinkers or rare drinkers of moderate red wine were selected randomly subdivided into two groups assigned to receive with a crossover design a Sicilian red wine (Nero d\u2019Avola or Torrepalino) during meals: Group A (n 24), in whom the diet was supplemented for 4 weeks with 250 ml/day of red followed by 4 weeks when they returned to their usual wine intake; and Group B (n 24), in whom the usual wine intake maintained for 4 weeks, followed by 4 weeks when the diet was supplemented with 250 ml/day of red wine. The following values measured in all tests: blood glucose, total and HDL-cholesterol and triglycerides, LDL-cholesterol, LDL/HDL apolipoproteins A1 and B, Lp(a), plasma C-reactive protein, TGFb1, D-Dimer, Factor VII , PAI Ag, t-PA Ag, fibrinogen, oxidized LDL Ab, total plasma antioxidant capacity. Results: At the end of the red wine intake period, LDL/HDL, fibrinogen, factor VII, plasma C-reactive protein and oxidized Ab were significantly decreased, while HDL-C, Apo A1,TGFb1, t-PA, PAI and total plasma antioxidant capacity were significantly increased. Conclusions: Our results show a positive effect of two Sicilian red wines on many risk factors and on some inflammatory biomarkers, suggesting that a moderate consumption of red wine in the adult population is a positive component of Mediterranean diet