Champagne faz bem à saúde

Final de ano sempre aparece uma boa notícia. A divulgação de que a champagne faz bem à saúde bem na época de final de ano tem um apelo comercial tão forte que chega a ser preocupante. Contudo, a notícia é tão boa que acreditarei assim mesmo.

Pesquisadores de universidades do Reino Unido e da França publicaram no Bristish Journal of Nutrition que o consumo moderado de champagne tem um efeito cardioprotetor (leia o abstract abaixo).

Em entrevista sobre o artigo, os autores dizem que provavelmente os espumantes preparados de maneira similar (cava, proseco etc.) devem ter o mesmo efeito benéfico. Falam, ainda, que a mesma quantidade de polifenois está presente no chocolate. Com o calor que faz no final de ano, acho melhor deixar o chocolate para o São João e se tratar com espumante por enquanto. Tem gente que vai aproveitar para tomar champagne com chocolate.

“Moderate Champagne consumption promotes an acute improvement in acute endothelial-independent vascular function in healthy human volunteers

David Vauzour, Emily J. Houseman, Trevor W. George, Giulia Corona, Roselyne Garnotel, Kim G. Jackson, Christelle Sellier, Philippe Gillery, Orla B. Kennedy, Julie A. Lovegrove and Jeremy P. E. Spencer

British Journal of Nutrition,

doi:10.1017/S0007114509992959

Epidemiological studies have suggested an inverse correlation between red wine consumption and the incidence of CVD. However, Champagne wine has not been fully investigated for its cardioprotective potential. In order to assess whether acute and moderate Champagne wine consumption is capable of modulating vascular function, we performed a randomised, placebo-controlled, cross-over intervention trial. We show that consumption of Champagne wine, but not a control matched for alcohol, carbohydrate and fruit-derived acid content, induced an acute change in endothelium-independent vasodilatation at 4 and 8 h post-consumption. Although both Champagne wine and the control also induced an increase in endothelium-dependent vascular reactivity at 4 h, there was no significant difference between the vascular effects induced by Champagne or the control at any time point. These effects were accompanied by an acute decrease in the concentration of matrix metalloproteinase (MMP-9), a significant decrease in plasma levels of oxidising species and an increase in urinary excretion of a number of phenolic metabolites. In particular, the mean total excretion of hippuric acid, protocatechuic acid and isoferulic acid were all significantly greater following the Champagne wine intervention compared with the control intervention. Our data suggest that a daily moderate consumption of Champagne wine may improve vascular performance via the delivery of phenolic constituents capable of improving NO bioavailability and reducing matrix metalloproteinase activity.”