Extracted alcohol from red wine doesn’t lower B.P.

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Polyphenols from red wine do not lower blood pressure (BP) in people with mild hypertension, according to the results of a small study. Polyphenols obtained by drying red wine and extracting the alcohol from it have been shown to lower BP and improve endothelial function in animal models, explained researcher Dr Ilse Botden (Erasmus Medical Center, Rotterdam, the Netherlands).

She told heart*wire** *that the rationale behind extracting the alcohol from the wine is that although modest red-wine consumption reduces cardiovascular risk, alcohol itself is known to raise blood pressure.

In the double-blind, placebo-controlled study, which she presented as a poster today here at the American Heart Association High Blood Pressure Research 2011 Scientific Sessions, 61 patients with mild hypertension (mean 145.0/85.8 mm Hg) were assigned to dairy drinks containing placebo, 280 mg of red wine polyphenols, or 560 mg of red wine polyphenols, daily for four weeks. Botden said the higher dose of polyphenols is the equivalent to two to three glasses of red wine, minus the alcohol.

Ref and Read more: http://www.medscape.com/viewarticle/750375?sssdmh=dm1.721112&src=nldne

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