De-alcoholised white and red wines decrease inflammatory markers and NF-κB in atheroma plaques in apoE-deficient mice.

Aims Of The Study: Wine polyphenols attenuate the development of atherosclerosis, which involves an inflammatory process. We studied the beneficial effect of de-alcoholised white and red wines (DWW and DRW, respectively) on the development of atheroma plaques and on the expression of biomarkers.

Methods: We administered control or de-alcoholised wine-rich diets to apoE-deficient mice for 12 or 20 weeks.

A sardine oil-rich diet increases iron absorption but does not compensate the hypoferremia associated with inflammation.

Inflammatory disorders are associated with a decrease in iron absorption because of the blockade of iron in storage organs. Fish oils, rich in n-3 PUFA, are used to prevent and treat inflammatory disorders and increase iron absorption in noninflamed rats. Here we examine whether n-3 PUFA prevent inflammation-related hypoferremia.

IRP1 activity and expression are increased in the liver and the spleen of rats fed fish oil-rich diets and are related to oxidative stress.

Many clinical studies have indicated that diets rich in fish oil (FO) reduce the risk of cardiovascular disease and have anti-inflammatory and antithrombotic properties. Although the therapeutic effects of FO have been well described, their impact on iron metabolism remains unclear. The aim of this work was to study the activity and expression of IRP1 in the liver and the spleen of rats fed FO-rich diets with 0 (FO-0) or 100 (FO-1) mg/kg of all-rac-alpha-tocopherol acetate.