Why the study?
Does red wine consumption compared to white wine consumption improve platelet aggregation and hemostatic factors in humans?
Does red wine consumption compared to white wine consumption improve platelet aggregation and hemostatic factors in humans?
Red wine consumption, especially in combination with diet, synergistically decreases platelet aggregation and reduces platelet membrane viscosity compared to white wine.
Red wine with diet may modestly affect platelet function; leaves open differential hemostatic benefits versus white wine and requires prospective trials.
We compared the in vivo effect of red vs. white wine consumption on platelet aggregation, responsiveness and membrane viscosity, plasma total antioxidant status, thromboxane B(2) levels, and fibrinolysis. Diet and red wine had a synergistic effect in decreasing platelet aggregation. Red wine did not have a significantly more favorable effect on the fibrinolytic factors than white wine. The reduction in platelet membrane viscosity after red wine, which could contribute to the protective antithrombotic role of red wine, needs further explanation.
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Mansvelt et al. (2002) studied this question.