(Circulation. 1995;91:1182-1188.)
© 1995 American Heart Association, Inc.
Articles |
Administration of Wine and Grape Juice Inhibits In Vivo Platelet Activity and Thrombosis in Stenosed Canine Coronary Arteries
From the Cardiology Section, University of Wisconsin-Madison, Madison, Wisc.
Correspondence to John D. Folts, PhD, Professor of Medicine, Director, Coronary Thrombosis Research Laboratory, University of Wisconsin-Madison, Cardiology Section, Clinical Sciences Center H6/379, 600 Highland Ave, Madison, WI 53792.
Background Moderate daily consumption of alcoholic beverages is a negative risk factor for the development of atherosclerosis and coronary artery disease (CAD), especially in France and other Mediterranean areas where red wine is regularly consumed with meals. Platelets contribute to the development of atherosclerosis, CAD, and acute arterial thrombus formation.
Methods and Results Anesthetized dogs were prepared with the Folts model of mechanically stenosed coronary arteries and intimal damage. Periodic acute platelet-mediated thrombus formation occurred, causing cyclic flow reductions (CFRs) in coronary blood flow. The CFRs were eliminated by the administration of 1.62±1.12 mL/kg red wine intravenously (IV) and 4.0 mL/kg intragastrically (IG). The CFRs were abolished by 2.04±1.42 mL/kg of grape juice IV and 10 mL/kg IG. White wine did not have significant results in eliminating the CFRs, either IV (2.0 mL/kg) or IG (4.0 mL/kg), decreasing the slopes of the CFRs only slightly.
Conclusions Pure ethanol has been shown to inhibit
platelet aggregation in vitro, ex vivo, and in vivo, although a blood
alcohol content (BAC) of 
0.2 g/dL is usually required. The BAC of
dogs administered the red wine–saline solution intravenously was 0.028
g/dL, much less than is usually necessary for platelet inhibition with
pure ethanol. Because red wine and grape juice, but not white wine,
abolished the CFRs, this suggests there are compounds present in
red wine and grape juice that are not present or are present in
a lower concentration in white wine. Wine and grape juice contain a
wide variety of naturally occurring compounds, including fungicides,
tannins, anthocyanins, and phenolic flavonoids (including flavonols and
flavones). These compounds have shown platelet inhibition in vitro by a
variety of proposed mechanisms. Perhaps the biological activity of
these compounds can explain the platelet-inhibitory properties of red
wine and grape juice that are observed without high levels of ethanol.
Key Words: alcohol • thrombosis • platelets
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