Effects of red wine consumption on serum paraoxonase/arylesterase activities and on lipoprotein oxidizability in healthy-men

Simple item page
dc.contributor.buuauthorSarandöl, Emre
dc.contributor.buuauthorSerdar, Zehra
dc.contributor.buuauthorDirican, Melahat
dc.contributor.buuauthorŞafak, Özlem
dc.contributor.departmentUludağ Üniversitesi/Tıp Fakültesi/Tıbbi Biyokimya Anabilim Dalı.tr_TR
dc.contributor.orcid0000-0002-2593-7196tr_TR
dc.contributor.researcheridABE-1716-2020tr_TR
dc.contributor.scopusid55943324800tr_TR
dc.contributor.scopusid57222002284tr_TR
dc.contributor.scopusid6601919847tr_TR
dc.contributor.scopusid6508363078tr_TR
dc.date.accessioned2022-03-11T06:46:48Z
dc.date.available2022-03-11T06:46:48Z
dc.date.issued2003-09
dc.description.abstractAlthough there is a general consensus concerning the lower risk for cardiovascular disease in moderate drinkers, the mechanisms responsible for the cardioprotective effect of red wine remain unknown. It has been proposed that increased serum paraoxonase activity may be a mechanism of action underlying reduced cardiovascular disease risk in moderate drinkers, since paraoxonase inhibits lipoprotein oxidation. The aim of this study was to investigate the effects of red wine consumption on serum paraoxonase/arylesterase activities and on lipoprotein oxidizability in healthy-men. Fourteen healthy-men were included in the study. The subjects consumed 0.375 g alcohol / kg body weight for 3 weeks. Paraoxonase and arylesterase activities were studied spectrophotometrically. Oxidizability of apolipoprotein B-containing lipoproteins were determined, after separating them with precipitation method, by incubating with copper-sulfate. Paraoxonase activity did not change, however arylesterase activity significantly decreased after red wine consumption (P < 0.01). There was a reduced susceptibility of apolipoprotein B-containing lipoproteins to copper-sulfate induced oxidation after red wine consumption (P < 0.01). Our results support that red wine protects lipoproteins against oxidation, however there was not any significant change in serum paraoxonase activity after red wine consumption.en_US
dc.identifier.citationSarandöl, E. vd. (2003). “Effects of red wine consumption on serum paraoxonase/arylesterase activities and on lipoprotein oxidizability in healthy-men”. Journal of Nutritional Biochemistry, 14(9), 507-512.en_US
dc.identifier.endpage512tr_TR
dc.identifier.issn0955-2863
dc.identifier.issue9tr_TR
dc.identifier.pubmed14505812tr_TR
dc.identifier.scopus2-s2.0-0141514727tr_TR
dc.identifier.startpage507tr_TR
dc.identifier.urihttps://doi.org/10.1016/S0955-2863(03)00099-8
dc.identifier.urihttp://hdl.handle.net/11452/24940
dc.identifier.volume14tr_TR
dc.identifier.wos000185924900002tr_TR
dc.indexed.pubmedPubmeden_US
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.journalJournal of Nutritional Biochemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBiochemistry and molecular biologyen_US
dc.subjectNutrition and dieteticsen_US
dc.subjectRed wineen_US
dc.subjectParaoxonaseen_US
dc.subjectArylesteraseen_US
dc.subjectLipoprotein oxidationen_US
dc.subjectLow-density-lipoproteinen_US
dc.subjectCoronary-artery-diseaseen_US
dc.subjectParaoxonase activityen_US
dc.subjectCardiovascular-diseaseen_US
dc.subjectMyocardial-infarctionen_US
dc.subjectOxidationen_US
dc.subjectPlasmaen_US
dc.subjectLDLen_US
dc.subjectSusceptibilityen_US
dc.subjectPolyphenolsen_US
dc.subject.emtreeApolipoprotein Ben_US
dc.subject.emtreeAryldialkylphosphataseen_US
dc.subject.emtreeArylesteraseen_US
dc.subject.emtreeCopper sulfateen_US
dc.subject.emtreeLipoproteinen_US
dc.subject.emtreeAdulten_US
dc.subject.emtreeAlcohol consumptionen_US
dc.subject.emtreeAnalytic methoden_US
dc.subject.emtreeArticleen_US
dc.subject.emtreeBody weighten_US
dc.subject.emtreeControlled studyen_US
dc.subject.emtreeEnzyme activityen_US
dc.subject.emtreeHumanen_US
dc.subject.emtreeHuman experimenten_US
dc.subject.emtreeMaleen_US
dc.subject.emtreeNormal humanen_US
dc.subject.emtreeOxidationen_US
dc.subject.emtreePrecipitationen_US
dc.subject.emtreeProtein analysisen_US
dc.subject.emtreeProtein blood levelen_US
dc.subject.emtreeSeparation techniqueen_US
dc.subject.emtreeSpectrophotometryen_US
dc.subject.emtreeWineen_US
dc.subject.scopusAryldialkylphosphatase; Arylesterase; Oxidative Stressen_US
dc.subject.wosBiochemistry & molecular biologyen_US
dc.subject.wosNutrition & dieteticsen_US
dc.titleEffects of red wine consumption on serum paraoxonase/arylesterase activities and on lipoprotein oxidizability in healthy-menen_US
dc.typeArticle
dc.wos.quartileQ3 (Biochemistry & molecular biology)en_US
dc.wos.quartileQ2 (Nutrition & dietetics)en_US

Files

License bundle
Now showing 1 - 1 of 1
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Web of Science
PubMed
Scopus