Premium
The in Vivo Antithrombotic Effect of Wine Consumption on Human Blood Platelets and Hemostatic Factors
Author(s) -
MANSVELT ERNA P.G.,
VELDEN DAVID P.,
FOURIE ELBA,
ROSSOUW MARIETJIE,
RENSBURG SUSAN J.,
SMUTS C. MARIUS
Publication year - 2002
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/j.1749-6632.2002.tb02935.x
Subject(s) - wine , white wine , antithrombotic , platelet , chemistry , in vivo , fibrinolysis , blood viscosity , thromboxane b2 , antioxidant , food science , red clover , platelet aggregation , biochemistry , pharmacology , medicine , biology , microbiology and biotechnology , botany
A bstract : We compared the in vivo effect of red vs. white wine consumption on platelet aggregation, responsiveness and membrane viscosity, plasma total antioxidant status, thromboxane B 2 levels, and fibrinolysis. Diet and red wine had a synergistic effect in decreasing platelet aggregation. Red wine did not have a significantly more favorable effect on the fibrinolytic factors than white wine. The reduction in platelet membrane viscosity after red wine, which could contribute to the protective antithrombotic role of red wine, needs further explanation.