Originally published February 8 2006
Italian study suggest red wine can help reduce inflammation
by Mike Adams, the Health Ranger, NaturalNews Editor
A study published in the European Journal of Clinical Nutrition revealed the findings of researchers from the University of Palermo, who claim that their study shows red wine helps to reduce inflammation.
-Adding Sicilian red wine to the diet of 48 non-drinkers for four weeks decreased levels of inflammatory and oxidative-stress-related biomarkers, and increased plasma antioxidant levels, according to a study in the European Journal of Clinical Nutrition (60:41-7, 2006).
Researchers from the University of Palermo randomly divided the participants to consume a Sicilian red wine during meals (250 ml/d) for four weeks followed by four weeks of normal wine consumption, or vice versa.
At the end of the red wine intake period, the researchers found significantly decreased levels of C-reactive protein, oxidized low-density lipoprotein (LDL) cholesterol and fibrinogen, as well as a lower LDL/high-density lipoprotein (HDL) ratio.
In addition, red wine consumption increased total plasma antioxidant capacity and total HDL levels, suggesting moderate consumption of red wine in adults is a positive component of the Mediterranean diet.
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