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Fig. 1. Effects of red wine, white wine and ethanol (equivalent to 0.2 mg/mL ethanol) on LDL oxidation. LDL (0.2 mg protein/mL) was incubated with and without cells in 6 well plates (500,000 cells/well) for 16 h at 37°C in serum-free DMEM containing 2 µM copper. (A) Change in absorbance at 234 nm (
A234) is expressed relative to unmodified LDL. (B) TBARS are expressed as nmoles malondialdehyde (MDA) equivalents/mg LDL protein. (C) percent decrease in TNBS reactivity relative to the unmodified LDL (0%). The mean absorbance of the unmodified LDL (50 µg) at 340 nm = 0.164 ± 0.005. Results are means ± SEM of four experiments done in triplicate. Red wine vs. control, white wine and ethanol (A), p < 0.0001; (B), p < 0.0001; (C), p < 0.0006. RW = red wine; WW = white wine; EtOH = ethanol.
