Effect of daily moderate red wine consumption on paraoxonase 1

Most diseases caused by oxidative stress, such as cardiovascular diseases, can be mitigated by dietary antioxidant consumption as well as by a healthy lifestyle. Red wine contains a variety of antioxidant components including polyphenolic flavonoids. Polyphenols are a group of compounds with synergistic antioxidant properties associated with induction and upregulation of antioxidant enzymes such as paraoxonase 1 (PON1). PON1 is a calcium-dependent enzyme associated with high-density lipoproteins and may be involved in the antioxidant-mediated prevention of diseases. The aim of this study was to determinate if daily, moderate consumption of red wine for 6 weeks increases the concentration and activity of PON1 in a healthy population. Method: A descriptive and analytical pilot study was carried out in 45 healthy volunteers. Clinical parameters, lipid profiles, PON1 activities (AREase, LACase, CMPAase, and PONase), and PON1 concentration were evaluated. Results: Lipid profiles were not changed by the consumption of red wine. A significant increase in the AREase specific enzymatic activity of PON1 (as the quotient of enzymatic activity and PON1 protein concentration) was observed after 6 weeks of red wine consumption. Conclusions: Our data showed for the first time that the effects of red wine consumption on PON1 specific activities were different among men and women. Further studies are needed to better elucidate the relationship between red wine consumption and PON1 status.