ArticleBritish journal of pharmacology1999
Modulation of haemostatic function and prevention of experimental thrombosis by red wine in rats: a role for increased nitric oxide production.
Article in British journal of pharmacology, 1999. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 130 citations in OpenAlex.
- Elucidation of Phytochemicals Affecting Platelet Responsiveness in Dangguisu-san: Active Ingredient Prediction and Experimental Research Using Network Pharmacology.Plants (Basel, Switzerland) · 2023Article
- Erythrocyte oxidative stress and thrombosis.Expert reviews in molecular medicine · 2022Review
- White Wine-Induced Endothelium-Dependent Vasorelaxation in Sprague-Dawley Rats.Antioxidants (Basel, Switzerland) · 2022Article
- The effect of Cistus incanus herbal tea supplementation on oxidative stress markers and lipid profile in healthy adults.Cardiology journal · 2021Article
- Reactive Oxygen Species in Venous Thrombosis.International journal of molecular sciences · 2020Review
- Article
- Botanical flavonoids on coronary heart disease.The American journal of Chinese medicine · 2011Review
- Characterizing dispersion in microfluidic channels.Lab on a chip · 2009Review
- Grapes and cardiovascular disease.The Journal of nutrition · 2009Review
- Effects of dietary flavonoids intake in saudi patients with coronary heart disease.Journal of family & community medicine · 2007Article
- Wine polyphenols induce hypotension, and decrease cardiac reactivity and infarct size in rats: involvement of nitric oxide.British journal of pharmacology · 2004Article
- Protective effects of red wine polyphenolic compounds on the cardiovascular system.Experimental and clinical cardiology · 2001Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
1. The effects of ethyl alcohol and wine (red and white) on haemostatic parameters and experimental thrombosis were studied in rats; NO was evaluated as a possible mediator of these effects. 2. We found that red wine (12% alcohol) supplementation (8.4 +/- 0.4 ml d-1 in drinking water, for 10 days) induced a marked prolongation of 'template' bleeding time (BT) (258 +/- 13 vs 132 +/- 13 s in controls; P < 0.001), a decrease in platelet adhesion to fibrillar collagen (11.6 +/- 1.0 vs 32.2 +/- 1.3%; P < 0.01) and a reduction in thrombus weight (1.45 +/- 0.33 vs 3.27 +/- 0.39 mg; P < 0.01). 3. Alcohol-free red wine showed an effect similar to red wine. In contrast, neither ethyl alcohol (12%) nor white wine (12% alcohol) affected these systems. 4. All these effects were also observed after red wine i.v. injection (1 ml kg-1 of 1:4 dilution) 15 min before the experiments. 5. The effects of red wine were prevented by the NO inhibitor, N omega nitro-L-arginine-methyl ester (L-NAME). L-arginine, not D-arginine, reversed the effect of L-NAME on red wine infusion. 6. Red wine injection induced a 3 fold increase in total radical-trapping antioxidant parameter values of rat plasma with respect to controls, while white wine and alcohol did not show any effect. 7. Our study provides evidence that red wine modulates primary haemostasis and prevents experimental thrombosis in rats, independently of its alcohol content, by a NO-mediated mechanism.
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