Efeito protetor do vinho tinto e de seu composto resveratrol na doença hepática gordurosa não alcóolica e aterosclerose: uma revisão bibliográfica

Abstract

Red wine has aroused interest in the scientific community because its phenolic compounds have a beneficial effect when consumed. Studies indicate that the moderate consumption of red wine has health benefits, acting in the prevention of cardiovascular diseases. In recent years red wine has received special attention because its phenolic compounds inhibit the oxidation of LDL cholesterol in vitro. Oxidation of LDL-C plays an important role in the progression of atherosclerotic cardiovascular disease, moderate consumption of red wine is addressed in disease prevention studies. Due to its potential lipid-lowering and anti-inflammatory effects, the objective of the present study was to investigate the protective effects of wine on hypercholesterolemia and non-alcoholic fatty liver disease using the method of narrative bibliographic review. A literature review was carried out using the LILACS, PUBMED databases and the SciELO electronic library in order to identify scientific papers published in the period from 2012 to 2018. Based on the results analyzed in the literature, it was identified that red wine reduces oxidation of LDL, decrease platelet aggregation, increase levels of circulating HDL. There are some hypotheses that may explain the protection afforded by red wine being the combined effects of ethanol and non-alcoholic components with antioxidant properties. The antioxidant properties of red wine such as resveratrol is known as a potent agonist of Sirtuin 1, protecting against liver toxicity. It is concluded that the moderate consumption of red wine of one dose per day is able to reduce hypercholesterolemia and risk factors for NAFLD, as well as the progression of the disease.