Cardioprotective abilities of white wine

J. Cui, Arpad Tosaki, Gerald A. Cordis, Alberto A.E. Bertelli, Aldo Bertelli, Nilanjana Maulik, Dipak K. Das

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To study if white wines, like red wine, can also protect the heart from ischemia reperfusion injury, ethanol-free extracts of three different white wines (WW1, WW2 and WW3) (100mg/100g body weight) were given orally to Sprague Dawley rats (200 g body weight) for three weeks. Control rats were given water only for the same period of time. After three weeks, rats were anesthetized and sacrificed, and the hearts excised for the preparation of isolated working rat heart. All hearts were subjected to 30 min global ischemia followed by two hours of reperfusion. The results demonstrated that among the three different white wines, only WW2 showed cardioprotection as evidenced by improved post-ischemic ventricular recovery compared to control. The amount of malonaldehyde production in white wine-fed rat hearts were lower compared to that found in control hearts indicating reduced formation of the reactive oxygen species. In vitro studies using chemiluminescence technique revealed that these white wines scavenged both superoxide anions and hydroxyl radicals. The results of our study demonstrated that only WW2 white wine provided cardioprotection as evidenced by the improved the post-ischemic contractile recovery and reduced myocardial infarct size. The cardioprotective effect of this white wine may be attributed, at least in part, from its ability to function as an in vivo antioxidant.

Original languageEnglish
Pages (from-to)308-316
Number of pages9
JournalAnnals of the New York Academy of Sciences
Publication statusPublished - Jan 1 2002



  • Antioxidants
  • Cardioprotection
  • White wine

ASJC Scopus subject areas

  • Neuroscience(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • History and Philosophy of Science

Cite this

Cui, J., Tosaki, A., Cordis, G. A., Bertelli, A. A. E., Bertelli, A., Maulik, N., & Das, D. K. (2002). Cardioprotective abilities of white wine. Annals of the New York Academy of Sciences, 957, 308-316.