Delle cose de Turchi Libri tre Delli quali si descrive. Nel primo il viaggio da Venetia à Constantinopoli, con gli nomi de luoghi antichi et moderni; nel secondo la Porta, cioé la corte de Soltan Soleymano, Signor de Turchi: nel terzo il mondo del reggere

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Commentario delle cose de' Turchi di Paulo Iovio Vescovo de Nocera, a Carlo quinto Imperatore Augusto.

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Drinking guidance for red wine: to be taken with meals: red wine prevents the postprandial increase of plasma oxidized lipids

Moderate wine consumption has been shown to lower cardiovascular risk when part of a healthy life style. Red wine compounds, especially polyphenols, might play a role in preventing the development and progression of atherosclerosis, through different modalities of action, including inhibition of lipid peroxidation, metal chelation, free radical scavenging, inhibition of platelet aggregation, anti-inflammatory and estrogenic activity, improvement of endothelial function, lowering of blood pressure and modulation of lipoprotein metabolism. The attenuation of the postprandial oxidative stress could be another mechanism involved in protection by wine phenols, as the absorption of prooxidant/oxidized species with a meal can induce physiological events, such as the formation of mildly oxidized lipoprotein or endothelial dysfunction and inflammatory responses, all linked to the development of cardiovascular disease. As regards oxidizable/oxidized dietary fats, the typical Western diet contains substantial quantities of oxidized lipids. In view of the health implications of their absorption from food, we studied the effect of wine consumption with a meal on modulation of oxidative stress and postprandial increase of plasma oxidized lipids in humans

Red wine prevents the postprandial increase of plasma cholesterol oxidation products: a pilot study

Moderate wine consumption has been shown to lower cardiovascular risk. One of the mechanisms could involve the control of postprandial hyperlipaemia, a well-defined risk factor for atherosclerosis, reasonably by reducing the absorption of lipid oxidised species from the meal. The objective of the present study was to investigate whether wine consumption with the meal is able to reduce the postprandial increase in plasma lipid hydroperoxides and cholesterol oxidation products, in human subjects. In two different study sessions, twelve healthy volunteers consumed the same test meal rich in oxidised and oxidisable lipids (a double cheeseburger), with 300 ml of water (control) or with 300 ml of red wine (wine). The postprandial plasma concentration of cholesterol oxidation products was measured by GC–MS. The control meal induced a significant increase in the plasma concentration of lipid hydroperoxides and of two cholesterol oxidation products, 7-β-hydroxycholesterol and 7-ketocholesterol. The postprandial increase in lipid hydroperoxides and cholesterol oxidation products was fully prevented by wine when consumed with the meal. In conclusion, the present study provides evidence that consumption of wine with the meal could prevent the postprandial increase in plasma cholesterol oxidation products

Commentario delle cose de' Turchi di Paulo Iovio, vescovo de Nocera, a Carlo quinto Imperatore Augusto

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Commentario delle cose de' Turchi di P.I. Vescovo di Nocera, a Carlo quinto. Imperatore Augusto.

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