The Role of Wine in Modulating Inflammatory Processes: A Review

• Main Authors: Chiara Di Lorenzo, Creina Stockley, Francesca Colombo, Simone Biella, Francesca Orgiu, Mario Dell’Agli, Patrizia Restani
• Format: Article
• Language: English
• Published: MDPI AG 2018-11-01
• Series: Beverages
• Subjects: wine; inflammation; in vitro methods; animal studies; human trials
• Online Access: https://www.mdpi.com/2306-5710/4/4/88

Several epidemiological studies associated the consumption of wine with the reduction of the risk factors for cardiovascular disease and certain cancers, as well as for diabetes. These conditions are characterized by inflammatory mechanisms in addition to other biological mechanisms. Acute and chronic inflammation is mediated by a plethora of biomarkers production and pathway activation. Since the health promoting properties of wine in different pathological conditions may include the reduction of inflammation, the aim of this paper was to collect and review the in vitro, in vivo, and human studies performed to evaluate the effects of wine on different models of inflammation. Although great variability in wine intake, period of consumption, and content of phenolic compounds was observed, data from both human and animal studies showed a positive modulation of inflammatory biomarkers (cytokines, coagulation parameters) and oxidative stress (mainly malondialdehyde) involved in cardiovascular function. In addition, some convincing evidence was obtained in different models suggesting a positive modulation of risk factors for gastric and intestinal inflammation. Contradictory results were obtained for metabolic syndrome and type 2 diabetes. To date, no significant paper has been published in the area of immune function. Integrating in vivo data and in vitro studies, the NF-κB pathway has been identified as a critical target for the protective properties of a moderate wine consumption.