Composition of platelet phospholipids after moderate consumption of red wine in healthy volunteers

Objective: To evaluate the effect of moderate consumption of red wine on composition of platelet phospholipids, discriminating the effect of alcohol from that of non-alcoholic components. Design: A randomised crossover study. Setting: The Department of Food Science and Technology, University of Milan. Subjects: Eleven healthy male volunteers who were moderate drinkers. Interventions: For three periods of 4 weeks, subjects drank three different beverages [320 mi of red wine (providing 30 g/day of alcohol), 30 g/day of alcohol diluted in 320 mi of clear fruit juice or 320 mi of dealcoholised red wine] during the two main meals. Each treatment was preceded by a period of 4 weeks of complete withdrawal from any alcoholic beverage. At the end of each period the fatty acid composition of individual phospholipids was determined on isolated platelets. Results: Consumption for a period of 4 weeks of non-alcoholic components either from 320 mi of red wine or from the same amount of dealcoholised red wine resulted in similar increases in polyunsaturated fatty acids in all phospholipid fractions of platelet, with the exception of sphingomyelin. No differences were detected when we compared the composition of phospholipids at the end of red wine and alcohol treatments with findings at the end of dealcoholised treatment and abstinence. Conclusions: The increase of polyunsaturated fatty acids in platelet phospholipids due to the non-alcoholic components of red wine suggests an antioxidant effect that could be relevant in justifying the protective effect of red wine shown in epidemiological studies.