Author(s): Montilla P, Espejo I, Muñoz MC, Bujalance I, Muñoz-Castañeda JR, et al.
The effect of red wine (400 ml/70 kg) on brain and kidney oxidative stress and antioxidative enzymes activities induced by cholesterol-enriched diet (supplemented with 1.65% of cholesterol (w/w) for 4 weeks) was studied in rats. When red wine (Montilla-Moriles, Cordoba, Spain) was simultaneously supplemented to high-cholesterol diet for 4 weeks, total cholesterol and lipid peroxidation products in the brain, kidney and erythrocytes significantly decreased compared with the high-cholesterol, while GSH content and antioxidative enzymes activities enhanced. On the other hand, the urinary excretion of urea, creatinine and albumin decreased significantly. These results suggest that red wine may have a neuro-nephroprotective effect against oxidative stress and hypercholesterolemia.
Referred From: https://www.ncbi.nlm.nih.gov/pubmed/16297505
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