wine phenolics lower blood pressure, apple, tea phenolics do not

From: Doug Skrecky (
Date: Tue Jun 13 2000 - 10:38:50 MDT

  Extract of wine phenolics
  improves aortic biomechanical properties in stroke-prone spontaneously
  hypertensive rats (SHRSP).
  Journal of Nutritional Science & Vitaminology. 45(1):95-106, 1999 Jan.
  We studied the effect of the extract of
  wine phenolics (EWP) on blood pressure,
  vasorelaxing activity and aortic biomechanical properties in stroke-prone
  hypertensive rats (SHRSP). Thirty-six 4-week-old male SHRSP/Izm rats were
  divided into 6 equal groups fed one of the following 6 diets: A control diet
  (plain laboratory diet), the control diet substituted with 0.5 or 1.0%
  polyphenolic compounds derived from the extract of apple
  phenolics (EAP), the control diet substituted with 0.5 or
  1.0% polyphenolic compounds derived from the extract of tea
  phenolics (ETP), or the control diet along with drinking
  water containing 1.0% polyphenolic compounds derived from EWP. Systolic blood
  pressure (SBP) and body weight (BW) were checked once a week. At the end of
  the 8th week of feeding, all of the rats were sacrificed and the heart weight
  and aortic biomechanical properties were measured. The relaxation effect of
  the addition of EWP on endothelium-intact aortic rings precontracted with
  prostaglandin (PG) F2 alpha was also measured. Only EWP, not EAP or ETP,
  significantly lowered the SBP values a compared with the control group at the
  4th, 7th and 8th weeks of feeding (p < 0.05). The heart weight and
  ventricular weight, expressed as the percentage of BW, were significantly
  lower in the EWP group than in the control group (p < 0.05). The aortic
  maximum stress was significantly increased (p < 0.05), and the aortic
  incremental elastic modulus was significantly reduced (meaning higher
  elasticity) (p < 0.001) in the EWP group as compared with the control group.
  The aortic rings showed concentration-dependent relaxation induced by EWP,
  and the relaxation was significantly greater than that induced by a
  commercial red wine preparation. In conclusion, EWP
  attenuated the elevation of blood pressure in SHRSP possibly by increasing
  the vasorelaxation activity. The aortic fragility and elasticity were also
  improved in EWP-fed SHRSP.

  Additional note by poster:

    Green tea phenolics have increased lifespan in SHRSP dramatically.
  The effect on longevity of wine phenolics have not been tested yet.

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