The search for complementary treatments in primary prevention of cardiovascular disease
(CVD) is a high-priority challenge. Grape and wine polyphenol resveratrol confers
CV benefits, in part by exerting anti-inflammatory effects. However, the evidence
in human long-term clinical trials has yet to be established. We aimed to investigate
the effects of a dietary resveratrol-rich grape supplement on the inflammatory and
fibrinolytic status of subjects at high risk of CVD and treated according to current
guidelines for primary prevention of CVD. Seventy-five patients undergoing primary
prevention of CVD participated in this triple-blinded, randomized, parallel, dose–response,
placebo-controlled, 1-year follow-up trial. Patients, allocated in 3 groups, consumed
placebo (maltodextrin), a resveratrol-rich grape supplement (resveratrol 8 mg), or
a conventional grape supplement lacking resveratrol, for the first 6 months and a
double dose for the next 6 months. In contrast to placebo and conventional grape supplement,
the resveratrol-rich grape supplement significantly decreased high-sensitivity C-reactive
protein (−26%, p = 0.03), tumor necrosis factor-α (−19.8%, p = 0.01), plasminogen
activator inhibitor type 1 (−16.8%, p = 0.03), and interleukin-6/interleukin-10 ratio
(−24%, p = 0.04) and increased anti-inflammatory interleukin-10 (19.8%, p = 0.00).
Adiponectin (6.5%, p = 0.07) and soluble intercellular adhesion molecule-1 (−5.7%,
p = 0.06) tended to increase and decrease, respectively. No adverse effects were observed
in any patient. In conclusion, 1-year consumption of a resveratrol-rich grape supplement
improved the inflammatory and fibrinolytic status in patients who were on statins
for primary prevention of CVD and at high CVD risk (i.e., with diabetes or hypercholesterolemia
plus ≥1 other CV risk factor). Our results show for the first time that a dietary
intervention with grape resveratrol could complement the gold standard therapy in
the primary prevention of CVD.
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Article Info
Publication History
Published online: April 23, 2012
Accepted:
March 21,
2012
Received in revised form:
March 21,
2012
Received:
February 17,
2012
Footnotes
This work was supported by Projects CICYT-BFU2007-60576, Consolider Ingenio 2010, CSD2007-00063 (Fun-C-Food) (Spanish Government), and Fundación Séneca de la Region de Murcia (Grupo de Excelencia GERM 06, 04486). Dr. Tomé-Carneiro received a FPI predoctoral grant from the Spanish Ministry of Science and Innovation (MICINN), and Dr. Larrosa received a JAE-DOC contract from the Consejo Superior de Investigaciones Científicas (CSIC, Spain).
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Copyright
© 2012 Elsevier Inc. Published by Elsevier Inc. All rights reserved.
