Inhibition of LDL oxidation by phenolic substances in red wine: a clue to the French paradox?

Abstract

Consumption of diets high in saturated fat and cholesterol is usually associated with increased risk of heart disease. However, epidemiological evidence has shown that heart disease is less prevalent in the French than expected, based on saturated fat intake and serum cholesterol levels. This paradoxical finding has been attributed to regular consumption of red wine. A recent study has shown that phenolic compounds contained in red wine inhibit the susceptibility of low-density lipoproteins (LDLs) to oxidation, thereby potentially reducing their atherogenicity.