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Red wine, resveratrol and atrial fibrillation

Atrial fibrillation (AF) is a common cardiac arrhythmia that is associated with increased risk for cardiovascular disease and overall mortality. Excessive alcohol intake is a well-known risk factor for AF, but this correlation is less clear with light and moderate drinking. Besides, low doses of red wine may acutely prolong repolarization and slow cardiac conduction. Resveratrol, a bioactive polyphenol found in grapes and red wine, has been linked to antiarrhythmic properties and may act as an inhibitor of both intracellular calcium release and pathological signaling cascades in AF, eliminating calcium overload and preserving the cardiomyocyte contractile function. However, there are still no clinical trials at all that prove that resveratrol supplementation leads to improved outcomes.

The authors of a review published in the journal Nutrients, state that no observational study supports a beneficial effect of light or moderate alcohol intake and a lower risk of AF. The purpose of their review is to briefly describe possible beneficial effects of red wine and resveratrol in AF, and also present studies conducted in humans regarding chronic red wine consumption, resveratrol, and AF.

Source: Red Wine, Resveratrol and Atrial Fibrillation. Stephan LS, Almeida ED, Markoski MM, Garavaglia J, Marcadenti A. Nutrients. 2017 Oct 30;9(11). pii: E1190. doi: 10.3390/nu9111190.

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