Red wine consumption prevents vascular oxidative stress induced by a high-fat meal in healthy volunteers.

In order to investigate the effect of red wine on plasma lipid and oxidative stress parameters after a high-fat meal, fifteen healthy volunteers were studied: three days after a high-fat meal with 250 mL of water, they received the same meal with 250 mL of red wine. During both periods, serial blood samples were drawn before and 2, 4, and 8 hours after the meal to evaluate plasma lipids (cholesterol and triglycerides; retinyl palmitate), oxidative stress (D-ROM, and malondialdehyde) and antioxidant (total plasma antioxidant levels and uric acid) parameters. During the meal without wine, plasma lipid parameters increased significantly, whereas plasma total plasma antioxidant levels decreased, and a trend toward reduction of uric acid levels was seen).

Retinol and tocopherol content in primary and metastatic digestive neoplasms.

Background: Recent trials in digestive-tract cancer have produced conflicting results regarding the protective role of liposoluble vitamins. Accordingly, we have undertaken an extensive appraisal of the behaviour of retinol and tocopherol in both human upper and lower digestive neoplasms.

Materials And Methods: The subjects comprised six healthy controls, 10 patients with symptomatic cholelithiasis, 13 with gastric neoplasms, 12 with colo-rectal neoplasms and 13 with digestive neoplasms and liver metastases.