Abstract
Atherosclerosis is a inflammatory disease characterized by the infiltration of lipoproteins in the vascular wall. Pathophysiological alterations lead to an endothelial dysfunction, which favors the accumulation of low-density lipoproteins (LDL) in the intima layer, where they will be modified by reactive oxygen species (ROS), and become more electronegative. Once modified, the LDL are phagocyted by macrophages forming foam cells, concomitant the production and release of inflammatory mediators, promoting a subclinical chronic inflammation frame, with potentially ischemic consequences. Therefore, the condition of oxidative stress is strongly associated with the progression of atherosclerosis. Epidemiological studies suggest that people who ingest red wine in a moderate and continuous mode would show a reduced incidence of cardiovascular events associated with atherosclerosis, when compared to individuals who do not consume red wine or consume it in high doses, which is known as "U-Curve", similar to curve "J" attributed to alcohol consumption. These researches point to the phenolic compounds present in red wine as responsible for this protective effect. Among several suggested mechanisms, the main hypothesis consists in the potential reaction of the phenolic compounds with ROS, favoring a less oxidant condition, thus reducing the LDL modifications both in plasma and in the endothelium. Several phenolic compounds have already been identified and quantified in red wines of different provenances. Among them, resveratrol has been highlighted for its antioxidant action and potential increase in longevity. Nowadays, the population freely consumes supplements containing isolated resveratrol in the most different dosages. However, there is no information if the consumption of resveratrol would be equivalent to consumption of red wine, aiming to reduce oxidative stress associated with atherosclerosis. Thus, the proposal of this study is to evaluate the effect of moderate consumption of a red wine classified as with high antioxidant activity in comparison with the consumption of isolated resveratrol in the dosage prescribed in the literature, on oxidative stress biomarkers in LDL receptor knockout mice, using a model of prevention and a model of regression of fatty streaks formation. In the evaluation, two protocols will be performed (prevention and regression) and atherosclerosis will be induced by a pro-atherogenic diet. Thereby, the results of this study will answer if the substitution of moderate consumption of red wine by the daily supplementation with isolated resveratrol could offer equivalent benefit in terms of reduction of oxidative stress and consequent cardiovascular protection. (AU)
|