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Nutrients 2017, 9(11), 1190;

Red Wine, Resveratrol and Atrial Fibrillation

Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology/University Foundation of Cardiology (IC/FUC), Princesa Isabel Avenue, 370, Porto Alegre RS 90620-001, Brazil
Postgraduate Program in Nutrition Sciences, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite Avenue, 245, Porto Alegre RS 90050-170, Brazil
Institute of Technology in Food for Health, University of Vale do Rio dos Sinos (UNISINOS), Unisinos Avenue, 950, São Leopoldo RS 93022-750, Brazil
Author to whom correspondence should be addressed.
Academic Editor: Winston Craig
Received: 15 August 2017 / Revised: 16 October 2017 / Accepted: 21 October 2017 / Published: 30 October 2017
(This article belongs to the Special Issue Effects of Resveratrol Supplementation on Human Health and Disease)
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Atrial fibrillation (AF) is a common cardiac arrhythmia that is associated with increased risk for cardiovascular disease and overall mortality. Excessive alcohol intake is a well-known risk factor for AF, but this correlation is less clear with light and moderate drinking. Besides, low doses of red wine may acutely prolong repolarization and slow cardiac conduction. Resveratrol, a bioactive polyphenol found in grapes and red wine, has been linked to antiarrhythmic properties and may act as an inhibitor of both intracellular calcium release and pathological signaling cascades in AF, eliminating calcium overload and preserving the cardiomyocyte contractile function. However, there are still no clinical trials at all that prove that resveratrol supplementation leads to improved outcomes. Besides, no observational study supports a beneficial effect of light or moderate alcohol intake and a lower risk of AF. The purpose of this review is to briefly describe possible beneficial effects of red wine and resveratrol in AF, and also present studies conducted in humans regarding chronic red wine consumption, resveratrol, and AF. View Full-Text
Keywords: atrial fibrillation; wine; trans-resveratrol atrial fibrillation; wine; trans-resveratrol
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Stephan, L.S.; Almeida, E.D.; Markoski, M.M.; Garavaglia, J.; Marcadenti, A. Red Wine, Resveratrol and Atrial Fibrillation. Nutrients 2017, 9, 1190.

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