Effects of red wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development

Introduction Red wine consumption is considered to be protective against oxidative stress. Diet strongly influences non-alcoholic fatty liver disease, which is associated with oxidative stress and is considered the hepatic manifestation of the metabolic syndrome. Methods We reviewed the available ev...
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Gespeichert in:

Autor*in:	Peluso, Ilaria [verfasserIn] Manafikhi, Husseen [verfasserIn] Reggi, Raffaella [verfasserIn] Palmery, Maura [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2015

Schlagwörter:	Postprandial stress Red wine Non-alcoholic fatty liver disease

Übergeordnetes Werk:	Enthalten in: Zeitschrift für Ernährungswissenschaft - Darmstadt : Steinkopff, 1960, 54(2015), 4 vom: 16. März, Seite 497-507
Übergeordnetes Werk:	volume:54 ; year:2015 ; number:4 ; day:16 ; month:03 ; pages:497-507

Links:	Volltext

DOI / URN:	10.1007/s00394-015-0877-2

Katalog-ID:	SPR00486994X

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520			\|a Introduction Red wine consumption is considered to be protective against oxidative stress. Diet strongly influences non-alcoholic fatty liver disease, which is associated with oxidative stress and is considered the hepatic manifestation of the metabolic syndrome. Methods We reviewed the available evidence that investigated the effects of red wine on the postprandial-induced metabolic and oxidative stress in humans. Results After red wine consumption with meal, despite the improvement in non-enzymatic antioxidant capacity and lipoperoxidation markers, the influence of confounding factors such as uric acid should be taken into account. Both uric acid and triglycerides increases, induced by ethanol, could cause liver damage. On the other hand, further researches are required in order to understand the meaning of the induction of antioxidant enzymes by red wine and red wine polyphenols in the context of non-alcoholic fatty liver disease. Conclusion In conclusion, inconsistent and contrasting findings exist regarding the potential benefits of red wine consumption against postprandial stress.
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spelling	10.1007/s00394-015-0877-2 doi (DE-627)SPR00486994X (SPR)s00394-015-0877-2-e DE-627 ger DE-627 rakwb eng 630 640 610 ASE 44.21 bkl Peluso, Ilaria verfasserin aut Effects of red wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development 2015 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Introduction Red wine consumption is considered to be protective against oxidative stress. Diet strongly influences non-alcoholic fatty liver disease, which is associated with oxidative stress and is considered the hepatic manifestation of the metabolic syndrome. Methods We reviewed the available evidence that investigated the effects of red wine on the postprandial-induced metabolic and oxidative stress in humans. Results After red wine consumption with meal, despite the improvement in non-enzymatic antioxidant capacity and lipoperoxidation markers, the influence of confounding factors such as uric acid should be taken into account. Both uric acid and triglycerides increases, induced by ethanol, could cause liver damage. On the other hand, further researches are required in order to understand the meaning of the induction of antioxidant enzymes by red wine and red wine polyphenols in the context of non-alcoholic fatty liver disease. Conclusion In conclusion, inconsistent and contrasting findings exist regarding the potential benefits of red wine consumption against postprandial stress. Postprandial stress (dpeaa)DE-He213 Red wine (dpeaa)DE-He213 Non-alcoholic fatty liver disease (dpeaa)DE-He213 Manafikhi, Husseen verfasserin aut Reggi, Raffaella verfasserin aut Palmery, Maura verfasserin aut Enthalten in Zeitschrift für Ernährungswissenschaft Darmstadt : Steinkopff, 1960 54(2015), 4 vom: 16. März, Seite 497-507 (DE-627)461907356 (DE-600)2164295-3 1435-1293 nnns volume:54 year:2015 number:4 day:16 month:03 pages:497-507 https://dx.doi.org/10.1007/s00394-015-0877-2 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_120 GBV_ILN_138 GBV_ILN_152 GBV_ILN_161 GBV_ILN_171 GBV_ILN_187 GBV_ILN_224 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 44.21 ASE AR 54 2015 4 16 03 497-507
allfields_unstemmed	10.1007/s00394-015-0877-2 doi (DE-627)SPR00486994X (SPR)s00394-015-0877-2-e DE-627 ger DE-627 rakwb eng 630 640 610 ASE 44.21 bkl Peluso, Ilaria verfasserin aut Effects of red wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development 2015 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Introduction Red wine consumption is considered to be protective against oxidative stress. Diet strongly influences non-alcoholic fatty liver disease, which is associated with oxidative stress and is considered the hepatic manifestation of the metabolic syndrome. Methods We reviewed the available evidence that investigated the effects of red wine on the postprandial-induced metabolic and oxidative stress in humans. Results After red wine consumption with meal, despite the improvement in non-enzymatic antioxidant capacity and lipoperoxidation markers, the influence of confounding factors such as uric acid should be taken into account. Both uric acid and triglycerides increases, induced by ethanol, could cause liver damage. On the other hand, further researches are required in order to understand the meaning of the induction of antioxidant enzymes by red wine and red wine polyphenols in the context of non-alcoholic fatty liver disease. Conclusion In conclusion, inconsistent and contrasting findings exist regarding the potential benefits of red wine consumption against postprandial stress. Postprandial stress (dpeaa)DE-He213 Red wine (dpeaa)DE-He213 Non-alcoholic fatty liver disease (dpeaa)DE-He213 Manafikhi, Husseen verfasserin aut Reggi, Raffaella verfasserin aut Palmery, Maura verfasserin aut Enthalten in Zeitschrift für Ernährungswissenschaft Darmstadt : Steinkopff, 1960 54(2015), 4 vom: 16. März, Seite 497-507 (DE-627)461907356 (DE-600)2164295-3 1435-1293 nnns volume:54 year:2015 number:4 day:16 month:03 pages:497-507 https://dx.doi.org/10.1007/s00394-015-0877-2 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_120 GBV_ILN_138 GBV_ILN_152 GBV_ILN_161 GBV_ILN_171 GBV_ILN_187 GBV_ILN_224 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 44.21 ASE AR 54 2015 4 16 03 497-507
allfieldsGer	10.1007/s00394-015-0877-2 doi (DE-627)SPR00486994X (SPR)s00394-015-0877-2-e DE-627 ger DE-627 rakwb eng 630 640 610 ASE 44.21 bkl Peluso, Ilaria verfasserin aut Effects of red wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development 2015 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Introduction Red wine consumption is considered to be protective against oxidative stress. Diet strongly influences non-alcoholic fatty liver disease, which is associated with oxidative stress and is considered the hepatic manifestation of the metabolic syndrome. Methods We reviewed the available evidence that investigated the effects of red wine on the postprandial-induced metabolic and oxidative stress in humans. Results After red wine consumption with meal, despite the improvement in non-enzymatic antioxidant capacity and lipoperoxidation markers, the influence of confounding factors such as uric acid should be taken into account. Both uric acid and triglycerides increases, induced by ethanol, could cause liver damage. On the other hand, further researches are required in order to understand the meaning of the induction of antioxidant enzymes by red wine and red wine polyphenols in the context of non-alcoholic fatty liver disease. Conclusion In conclusion, inconsistent and contrasting findings exist regarding the potential benefits of red wine consumption against postprandial stress. Postprandial stress (dpeaa)DE-He213 Red wine (dpeaa)DE-He213 Non-alcoholic fatty liver disease (dpeaa)DE-He213 Manafikhi, Husseen verfasserin aut Reggi, Raffaella verfasserin aut Palmery, Maura verfasserin aut Enthalten in Zeitschrift für Ernährungswissenschaft Darmstadt : Steinkopff, 1960 54(2015), 4 vom: 16. März, Seite 497-507 (DE-627)461907356 (DE-600)2164295-3 1435-1293 nnns volume:54 year:2015 number:4 day:16 month:03 pages:497-507 https://dx.doi.org/10.1007/s00394-015-0877-2 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_120 GBV_ILN_138 GBV_ILN_152 GBV_ILN_161 GBV_ILN_171 GBV_ILN_187 GBV_ILN_224 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 44.21 ASE AR 54 2015 4 16 03 497-507
allfieldsSound	10.1007/s00394-015-0877-2 doi (DE-627)SPR00486994X (SPR)s00394-015-0877-2-e DE-627 ger DE-627 rakwb eng 630 640 610 ASE 44.21 bkl Peluso, Ilaria verfasserin aut Effects of red wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development 2015 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Introduction Red wine consumption is considered to be protective against oxidative stress. Diet strongly influences non-alcoholic fatty liver disease, which is associated with oxidative stress and is considered the hepatic manifestation of the metabolic syndrome. Methods We reviewed the available evidence that investigated the effects of red wine on the postprandial-induced metabolic and oxidative stress in humans. Results After red wine consumption with meal, despite the improvement in non-enzymatic antioxidant capacity and lipoperoxidation markers, the influence of confounding factors such as uric acid should be taken into account. Both uric acid and triglycerides increases, induced by ethanol, could cause liver damage. On the other hand, further researches are required in order to understand the meaning of the induction of antioxidant enzymes by red wine and red wine polyphenols in the context of non-alcoholic fatty liver disease. Conclusion In conclusion, inconsistent and contrasting findings exist regarding the potential benefits of red wine consumption against postprandial stress. Postprandial stress (dpeaa)DE-He213 Red wine (dpeaa)DE-He213 Non-alcoholic fatty liver disease (dpeaa)DE-He213 Manafikhi, Husseen verfasserin aut Reggi, Raffaella verfasserin aut Palmery, Maura verfasserin aut Enthalten in Zeitschrift für Ernährungswissenschaft Darmstadt : Steinkopff, 1960 54(2015), 4 vom: 16. März, Seite 497-507 (DE-627)461907356 (DE-600)2164295-3 1435-1293 nnns volume:54 year:2015 number:4 day:16 month:03 pages:497-507 https://dx.doi.org/10.1007/s00394-015-0877-2 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_120 GBV_ILN_138 GBV_ILN_152 GBV_ILN_161 GBV_ILN_171 GBV_ILN_187 GBV_ILN_224 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_647 GBV_ILN_702 44.21 ASE AR 54 2015 4 16 03 497-507
language	English
source	Enthalten in Zeitschrift für Ernährungswissenschaft 54(2015), 4 vom: 16. März, Seite 497-507 volume:54 year:2015 number:4 day:16 month:03 pages:497-507
sourceStr	Enthalten in Zeitschrift für Ernährungswissenschaft 54(2015), 4 vom: 16. März, Seite 497-507 volume:54 year:2015 number:4 day:16 month:03 pages:497-507
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topic_facet	Postprandial stress Red wine Non-alcoholic fatty liver disease
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topic_title	630 640 610 ASE 44.21 bkl Effects of red wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development Postprandial stress (dpeaa)DE-He213 Red wine (dpeaa)DE-He213 Non-alcoholic fatty liver disease (dpeaa)DE-He213
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title	Effects of red wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development
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title_full	Effects of red wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development
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title_sort	effects of red wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development
title_auth	Effects of red wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development
abstract	Introduction Red wine consumption is considered to be protective against oxidative stress. Diet strongly influences non-alcoholic fatty liver disease, which is associated with oxidative stress and is considered the hepatic manifestation of the metabolic syndrome. Methods We reviewed the available evidence that investigated the effects of red wine on the postprandial-induced metabolic and oxidative stress in humans. Results After red wine consumption with meal, despite the improvement in non-enzymatic antioxidant capacity and lipoperoxidation markers, the influence of confounding factors such as uric acid should be taken into account. Both uric acid and triglycerides increases, induced by ethanol, could cause liver damage. On the other hand, further researches are required in order to understand the meaning of the induction of antioxidant enzymes by red wine and red wine polyphenols in the context of non-alcoholic fatty liver disease. Conclusion In conclusion, inconsistent and contrasting findings exist regarding the potential benefits of red wine consumption against postprandial stress.
abstractGer	Introduction Red wine consumption is considered to be protective against oxidative stress. Diet strongly influences non-alcoholic fatty liver disease, which is associated with oxidative stress and is considered the hepatic manifestation of the metabolic syndrome. Methods We reviewed the available evidence that investigated the effects of red wine on the postprandial-induced metabolic and oxidative stress in humans. Results After red wine consumption with meal, despite the improvement in non-enzymatic antioxidant capacity and lipoperoxidation markers, the influence of confounding factors such as uric acid should be taken into account. Both uric acid and triglycerides increases, induced by ethanol, could cause liver damage. On the other hand, further researches are required in order to understand the meaning of the induction of antioxidant enzymes by red wine and red wine polyphenols in the context of non-alcoholic fatty liver disease. Conclusion In conclusion, inconsistent and contrasting findings exist regarding the potential benefits of red wine consumption against postprandial stress.
abstract_unstemmed	Introduction Red wine consumption is considered to be protective against oxidative stress. Diet strongly influences non-alcoholic fatty liver disease, which is associated with oxidative stress and is considered the hepatic manifestation of the metabolic syndrome. Methods We reviewed the available evidence that investigated the effects of red wine on the postprandial-induced metabolic and oxidative stress in humans. Results After red wine consumption with meal, despite the improvement in non-enzymatic antioxidant capacity and lipoperoxidation markers, the influence of confounding factors such as uric acid should be taken into account. Both uric acid and triglycerides increases, induced by ethanol, could cause liver damage. On the other hand, further researches are required in order to understand the meaning of the induction of antioxidant enzymes by red wine and red wine polyphenols in the context of non-alcoholic fatty liver disease. Conclusion In conclusion, inconsistent and contrasting findings exist regarding the potential benefits of red wine consumption against postprandial stress.
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title_short	Effects of red wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development
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