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Review
. 2017 Oct 30;9(11):1190.
doi: 10.3390/nu9111190.

Red Wine, Resveratrol and Atrial Fibrillation

Laura Siga Stephan  1 , Eduardo Dytz Almeida  2 , Melissa Medeiros Markoski  3   4 , Juliano Garavaglia  5   6 , Aline Marcadenti  7   8
Affiliations
Review

Red Wine, Resveratrol and Atrial Fibrillation

Laura Siga Stephan et al. Nutrients. .

Abstract

Atrial fibrillation (AF) is a common cardiac arrhythmia that is associated with increased risk for cardiovascular disease and overall mortality. Excessive alcohol intake is a well-known risk factor for AF, but this correlation is less clear with light and moderate drinking. Besides, low doses of red wine may acutely prolong repolarization and slow cardiac conduction. Resveratrol, a bioactive polyphenol found in grapes and red wine, has been linked to antiarrhythmic properties and may act as an inhibitor of both intracellular calcium release and pathological signaling cascades in AF, eliminating calcium overload and preserving the cardiomyocyte contractile function. However, there are still no clinical trials at all that prove that resveratrol supplementation leads to improved outcomes. Besides, no observational study supports a beneficial effect of light or moderate alcohol intake and a lower risk of AF. The purpose of this review is to briefly describe possible beneficial effects of red wine and resveratrol in AF, and also present studies conducted in humans regarding chronic red wine consumption, resveratrol, and AF.

Keywords: atrial fibrillation; trans-resveratrol; wine.

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Conflict of interest statement

The authors declare no conflict of interest.

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