Vino, fibrinolisis y salud

Cardiovascular diseases are the leading cause of death in both men and women in the world. Epidemiological and experimental studies have associated moderate wine consumption (1 to 2 glasses/day) with a decrease in cardiovascular diseases. This decrease is probably due to the effect of ethanol and po...

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Autores principales:	Pasten,Consuelo, Grenett,Hernán
Lenguaje:	Spanish / Castilian
Publicado:	Sociedad Médica de Santiago 2006
Materias:	Cardiovascular diseases Fibrinolysis Thrombosis Wine
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872006000800015
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spelling	oai:scielo:S0034-988720060008000152014-01-23Vino, fibrinolisis y saludPasten,ConsueloGrenett,Hernán Cardiovascular diseases Fibrinolysis Thrombosis Wine Cardiovascular diseases are the leading cause of death in both men and women in the world. Epidemiological and experimental studies have associated moderate wine consumption (1 to 2 glasses/day) with a decrease in cardiovascular diseases. This decrease is probably due to the effect of ethanol and polyphenols present in the wine. The cardioprotective benefit of wine may be due, in part, to a modulation of the expression of proteins involved in fibrinolysis. Endothelial cells (ECs) play a major role in maintaining normal hemostasis, regulating the balance between the synthesis and interaction of proteins that promote clot formation (thrombosis) and fibrinolytic proteins that facilitate clot lysis. These cells are a major site of synthesis of fibrinolytic proteins, such as tissue type plasminogen activator (t-PA), urokinase-type plasminogen activator (u-PA) and the major inhibitor/regulator of fibrinolysis, PAI-1. EC-mediated fibrinolysis is regulated and localized to the EC surface through specific receptors for u-PA, t-PA and plasminogen. Evidence indicates that ethanol and polyphenols present in wine increase EC localized fibrinolisis. Upregulation of t-PA and u-PA activity and downregulation of PAI-1 may account, at least in part, for this net increase in fibrinolytic activity. The purpose of this review is to cover the main molecular and physiological aspects of moderate wine consumption mediated increase in fibrinolysis and reduction in cardiovascular risk (Rev Méd Chile. 2006; 134: 1040-8).info:eu-repo/semantics/openAccessSociedad Médica de SantiagoRevista médica de Chile v.134 n.8 20062006-08-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872006000800015es10.4067/S0034-98872006000800015
institution	Scielo Chile
collection	Scielo Chile
language	Spanish / Castilian
topic	Cardiovascular diseases Fibrinolysis Thrombosis Wine
spellingShingle	Cardiovascular diseases Fibrinolysis Thrombosis Wine Pasten,Consuelo Grenett,Hernán Vino, fibrinolisis y salud
description	Cardiovascular diseases are the leading cause of death in both men and women in the world. Epidemiological and experimental studies have associated moderate wine consumption (1 to 2 glasses/day) with a decrease in cardiovascular diseases. This decrease is probably due to the effect of ethanol and polyphenols present in the wine. The cardioprotective benefit of wine may be due, in part, to a modulation of the expression of proteins involved in fibrinolysis. Endothelial cells (ECs) play a major role in maintaining normal hemostasis, regulating the balance between the synthesis and interaction of proteins that promote clot formation (thrombosis) and fibrinolytic proteins that facilitate clot lysis. These cells are a major site of synthesis of fibrinolytic proteins, such as tissue type plasminogen activator (t-PA), urokinase-type plasminogen activator (u-PA) and the major inhibitor/regulator of fibrinolysis, PAI-1. EC-mediated fibrinolysis is regulated and localized to the EC surface through specific receptors for u-PA, t-PA and plasminogen. Evidence indicates that ethanol and polyphenols present in wine increase EC localized fibrinolisis. Upregulation of t-PA and u-PA activity and downregulation of PAI-1 may account, at least in part, for this net increase in fibrinolytic activity. The purpose of this review is to cover the main molecular and physiological aspects of moderate wine consumption mediated increase in fibrinolysis and reduction in cardiovascular risk (Rev Méd Chile. 2006; 134: 1040-8).
author	Pasten,Consuelo Grenett,Hernán
author_facet	Pasten,Consuelo Grenett,Hernán
author_sort	Pasten,Consuelo
title	Vino, fibrinolisis y salud
title_short	Vino, fibrinolisis y salud
title_full	Vino, fibrinolisis y salud
title_fullStr	Vino, fibrinolisis y salud
title_full_unstemmed	Vino, fibrinolisis y salud
title_sort	vino, fibrinolisis y salud
publisher	Sociedad Médica de Santiago
publishDate	2006
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872006000800015
work_keys_str_mv	AT pastenconsuelo vinofibrinolisisysalud AT grenetthernan vinofibrinolisisysalud
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Vino, fibrinolisis y salud

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