Fig. 4. Effects of red wine, white wine and ethanol (equivalent to 0.2 mg/mL ethanol) on HDL oxidation. HDL (0.5 mg protein/mL) was incubated with and without cells in 6 well plates (500,000 cells/well) for 24 h at 37°C in serum-free DMEM containing 5 µM copper. (A) Change in absorbance at 234 nm (A234) is expressed relative to unmodified HDL. Results are means ± SEM of four experiments done in triplicate. (B) TBARS are expressed as nmoles malondialdehyde equivalents/mg HDL protein. (C) % decrease in TNBS reactivity relative to the unmodified HDL (0%). The mean absorbance of the unmodified HDL (50 µg) at 340 nm = 0.243 ± 0.040. Red wine media vs. control, white wine and ethanol (A) p < 0.0001; (B), p < 0.0001; (C) p < 0.007. RW = red wine; WW = white wine; EtOH = ethanol.