Cardiovascular Function During Supine Rest in Endurance Trained Males with New Zealand Blackcurrant: A Dose-Response Study

Purpose Blackcurrant contains anthocyanins that could alter cardiovascular function and reduce cardiovascular disease risk. We examined dose responses of New Zealand blackcurrant (NZBC) extract on cardiovascular function during supine rest. Methods Fifteen endurance trained male cyclists (age: 38±12 years, height: 178±5 cm, body mass: 76±10 kg, V?O2max: 56±8 mL?kg-1?min-1, mean±SD) were randomly assigned using a counterbalanced Latin square design to complete four conditions, a control of no NZBC, or one of three doses (300, 600 or 900 mg?day-1) of NZBC extract (CurraNZTM) for seven-days with a fourteen-day washout. Cardiovascular function (i.e. blood pressure, heart rate, ejection time, cardiac output, stroke volume and total peripheral resistance) during supine rest was examined (Portapres® Model 2). Results Systolic and diastolic blood pressure, heart rate and ejection time were unchanged by NZBC. A dose effect (P<0.05) was observed for cardiac output, stroke volume and total peripheral resistance. A trend for a dose effect was observed for mean arterial blood pressure. Cardiac output increased by 0.6±0.6 L·min-1 (15%) and 1.0±1.0 L·min-1 (28%) and stroke volume by 5±8 mL (7%) and 6±17 mL (18%) between control and 600, and 900 mg?day-1, respectively. Total peripheral resistance decreased by 4±3 mmHg·L-1·min-1 (20%) and 5±9 mmHg·L-1·min-1 (20%) for 600, and 900 mg?day-1. Conclusion Seven-days intake of New Zealand blackcurrant extract demonstrated dose-dependent changes on some cardiovascular parameters during supine rest in endurance-trained male cyclists

Red wine and oenological extracts display antimicrobial effects in an oral bacteria biofilm model

The antimicrobial effects of red wine and its inherent components on oral microbiota were studied by using a 5-species biofilm model of the supragingival plaque that includes Actinomyces oris, Fusobacterium nucleatum, Streptococcus oralis, Streptococcus mutans and Veillonella dispar. Microbiological analysis (CFU counting and confocal laser scanning microscopy) of the biofilms after the application of red wine, dealcoholized red wine, and red wine extract solutions spiked or not with grape seed and inactive dry yeast extracts showed that the solutions spiked with seed extract were effective against F. nucleatum, S. oralis and A. oris. Also, red wine and dealcoholized wine had an antimicrobial effect against F. nucleatum and S. oralis. Additional experiments showed almost complete and early degradation of flavan-3-ol precursors [(+)-catechin and procyanidin B2] when incubating biofilms with the red wine extract. To our knowledge, this is the first study of antimicrobial properties of wine in an oral biofilm model

Wine preference and wine aroma perception

Aroma is the major contributor to overall flavor perception and it is one of the most important intrinsic factors that influence wine quality and consumer preferences. Therefore, a great amount of work in wine chemistry has been devoted to identify wine volatile compounds and to improve the analytical methodologies for this purpose. However, we already know that not all of these compounds have aroma impact. To determine the odorant importance of wine volatile compounds, and therefore its impact in aroma perception and consumer preferences, we need to go one step forward incorporating studies concerning the sensory relevance of wine volatile compounds and understanding other aspects related to interactions among odorants, or among sense modalities, which can also affect the perceived aroma of a wine. Moreover, the existence of matrix effects can impact odorant volatility, aroma release, and the overall perceived aroma intensity and quality. Finally, the effect of human physiology and specifically oral physiology on wine aroma release during wine consumption is currently under study, and it is being proven as an important factor to explain interindividual differences in wine aroma release during wine intake, which might impact aroma perception and wine preferences. This chapter provides an overview of the current state of knowledge of all these aspects giving special attention to the new and merging research in the abovementioned topics.Peer Reviewe