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 Printable version |
Vasodilatory effects of red wine polyphenolic compounds: role of NO and EDHF |
Sang Thrombose Vaisseaux. Volume 15, Number 8, 433-41, Octobre 2003, Mini‐revue
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 Résumé
Article gratuit
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Author(s) : Thierry Chataigneau, Mamadou Ndiaye, Valérie B. Schini‐Kerth |
Summary : This article summarizes the current knowledge regarding mechanisms involved in the vasodilatory effects of polyphenolic compounds in wine. These effects seem to contribute to many of the beneficial properties of wine polyphenolic compounds in the cardiovascular system.
In vitro studies have indicated that polyphenolic compounds, from wine as well as from grape juice, induce nitric oxide (NO)‐mediated endothelium‐dependent relaxations in various isolated arteries. The formation of NO is mainly due to an increase in endothelial NO synthase activity by two distinct mechanisms, a calcium‐dependent mechanism and one involving the PI3‐kinase\\Akt pathway. Polyphenolic compounds can also increase the expression of the endothelial NO synthase resulting in delayed formation of NO. In addition, the antioxidant properties of polyphenols contribute to increase the bioavailability of NO by protecting it from the degradation by superoxide anions. Besides NO, polyphenolic compounds also induce endothelium‐dependent relaxations due to endothelium‐derived hyperpolarizing factor (EDHF) in coronary arteries and these responses involve activation of the PI3‐kinase\\Akt pathway in endothelial cells. All these mechanisms could explain the hypotensive, anti‐hypertensive and anti‐atherosclerotic properties of wine polyphenolic compounds
in vivo. |
Keywords : red wine, polyphenolic compounds, endothelium, NO, EDHF, coronary artery, eNOS, vasodilatation |
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