Des chercheurs britanniques ont démontré que le Champagne grâce aux polyphénols est bon pour le cœur et la circulation sanguine !
On connaissait depuis longtemps les effets bénéfiques des polyphénols contenus dans les vins rouges. Mais jusque là on ignorait si le champagne (vin blanc élaboré partir de cépage noirs) avait les mêmes effets. Une équipe scientifique de l'université de Reading a cherché à répondre à cette question et a publié ses résultats dans le British Journal of Nutrition (qui est un journal un peu moins rigolo que le Journal de Mickey).
On trouve aussi des polyphénols dans le brocolis, les oignons, les poireaux ... (Youpi ! Il y a des polyphénols de les brocolis !) ET le chocolat.
La solution idéale serait apparemment de se nourrir exclusivement de chocolat et de champagne. Mais non ! Les effets bénéfique sont constatés pour une consommation modérée et raisonnable.
Pour les plus anglophones et les plus courageux, voici le résumé de la publication :
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.
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