Antithrombotic Effect of Flavonoids in Red Wine

Moderate daily consumption of alcoholic beverages is a negative risk factor for the development of atherosclerosis and coronary artery disease (CAD), especially in France and other Mediterranean areas where red wine is regularly consumed with meals. The antithrombotic activity of red wine was suspected to be due to the alcoholic component. Pure ethanol has been shown to inhibit platelet aggregation in vitro, ex vivo, and in vivo although a blood alcohol content (BAC) of 0.2 g/dl or more is required. However, red wine inhibited platelet activity at a much lower BAC of 0.028 g/dl. We found that red wine and grape juice, but not white wine, inhibited platelet activity. Red wine and grape juice contain a wide variety of naturally occurring compounds including fungicides, tannins, anthocyanins, and phenolic flavonoids (including flavonols and flavones). The antithrombotic effect of red wine and grape juice may be due to the flavonoids common in some vegetable, fruits, and herbs such as tea. Besides having anti-thrombotic properties, flavonoids are also anti-oxidants that prevent lipid oxidization known to contribute to atherosclerosis. Future studies may demonstrate that the consumption of flavonoid rich foods and beverages may have protective effects against the development of coronary artery disease and may decrease the risk of myocardial infarction due to their platelet inhibitory and antioxidant effects.