This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Epidemiological studies indicate an inverse relationship between moderate wine consumption and mortality from coronary artery disease (CAD). Statistical evidence of reduced CAD in areas of high wine consumption has led to the widespread belief that wine affords a protective effect. Although moderate drinking of any alcohol helps to reduce the incidence of CAD, there is no clear evidence that red wine confers an additional benefit. The mechanisms by which alcohol reduces cardiac risk are unclear. Alcohol has been shown to induce vascular relaxation by mechanisms that are both dependent and independent of nitric oxide, and inhibits many of the cellular reactions associated with atherosclerosis and inflammation. Improvements in myocardial blood flow by alcohol may partly explain its protective effect. The total resistance within the circulation equals the product of vascular resistance and viscosity. In large vessels (30 m in diameter), vessel size is the major determinant of total resistance, with viscosity playing a minor role. In vessels 30 m in diameter, however, viscosity assumes a greater role, with relative effective viscosity increasing 6-7 fold at the level of the capillaries. Other microvascular abnormalities, the effect of whole blood viscosity, as well as changes in RBC charge, deformability, and electrophoretic mobility may affect coronary blood flow reserve. We hypothesize that alcohol can reduce whole blood viscosity, resulting in improved coronary flow reserve.
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