Chronic and acute effects of red wine versus red muscadine grape juice on body composition, blood lipids, vascular performance, inflammation, and antioxidant capacity in overweight adults

Figures & data

Table 1 Baseline characteristics of participants

Gender	8 males, 11 females
Age (yrs)	48.7±5.2
Height (m)	1.6±0.09
Body mass (kg)	90.9±15.1
BMI (kg/m^2)	32.1±3.8
Baseline alcohol consumption	≤3 drinks/2 weeks

Notes: Values are mean ± SD. (N=19).

Table 2 Body composition after two weeks daily consumption of red wine and grape juice

	Wine	Juice	P value
Baseline wt (kg)	90.9±15	91.6±15.3	0.887
Post two weeks wt (kg)	91.5±15.2	91.8±15.4	0.952
Baseline body fat (%)	36.7±6.8	36.5±6.7	0.927
Post two weeks body fat (%)	36.3±6.3	36.8±6.3	0.808

Notes: Values are mean ± SD. Wine to juice cross comparisons for each variable were not significantly different. Furthermore, baseline to post two weeks comparisons within wine and juice groups were also not significantly different (N=19).

Table 3 CRP and lipids after two weeks daily consumption of red wine and grape juice

	Wine	Grape juice	P value (treatment)
C-reactive protein (mg/L)
Baseline	3.7±2.6	3.8±2.6	0.774
Post two weeks	4.14±2.9	4.3±3.2
Cholesterol (mg/dL)
Baseline	216.5±34.7	211.1±36.4	0.219
Post two weeks	215.3±32.4	209.3±35.2
HDL (mg/dL)
Baseline	47.3±14.1	47.5±14.2	0.572
Post two weeks	47.0±15.6	45.6±13.7
LDL (mg/dL)
Baseline	141.8±28.8	139.3±29.9	0.906
Post two weeks	133.0±24.7	136.7±30.3
Triglycerides (mg/dL)
Baseline	135.6±32.8	121.1±42.7	0.028
Post two weeks	^Table Footnotea147.9±45.7	121.0±31.9

Notes:

a Significantly different from the baseline value. Values are mean ± SD (N=19).

Table 4 Polyphenolic content of wine and grape juice

Polyphenol (μg/mL)	Wine	Juice	P value
Gallic	30±0.0	36.5±1.0	≤0.001
Catechin	7.5±1.0	8.7±1.0	NS
Caffeic	3.0±0.7	3.8±0.7	NS
Epicatechin	6.5±1.0	11.1±0.8	≤0.001
p-Coumaric	1.18±0.5	0.4±0.9	≤0.001
Quercetin	2.36±0.8	0.9±0.4	≤0.001

Note: Values are mean ± SD (N=6).

Abbreviation: NS, not significantly different.

Figure 1 Changes in augmentation index (AIx). Augmentation index significantly declined after the two weeks post- and pre-acute wine consumption compared to juice consumption. Treatment (P = 0.015) eta ²= 0.284, Time (P = 0.056) eta ²= 0.510, Treatment–Time Interaction (P = 0.291) eta ²= 0.049. ^aBaseline wine versus post-acute (P ≤ 0.001). Values are mean ± SEM (N=19).

Figure 2 Changes in pulse wave velocity (cPWV). Central pulse wave velocity was unchanged after both wine and juice consumption. Treatment (P = 0.422) eta ²= 0.054, Time (P = 0.712) eta ²= 0.028, Treatment–Time Interaction (P = 0.271) eta ²= 0.103. Values are mean ± SEM (N=19).

Figure 3 Changes in ferric-reducing ability of plasma (FRAP). ^aFerric reducing ability of plasma significantly increased after acute wine consumption but not chronic consumption (P = 0.001). Treatment (P = 0.028) eta ²= 0.253, Time (P = 0.160) eta ²= 0.111, Treatment–Time Interaction (P = 0.125) eta ²= 0.130. Values are mean ± SEM (N=19).

Figure S1 Study Flow Diagram.