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Oxidative Medicine and Cellular Longevity
Volume 2017, Article ID 8315803, 7 pages
Research Article

Effects of White Wine Consumption on Weight in Rats: Do Polyphenols Matter?

1Department of Pharmacology, University of Split School of Medicine, Split, Croatia
2Department of Anatomy, University of Split School of Medicine, Split, Croatia

Correspondence should be addressed to Mladen Boban; rh.tsfem@nabob.nedalm

Received 6 April 2017; Revised 10 August 2017; Accepted 25 September 2017; Published 31 October 2017

Academic Editor: Sara Arranz

Copyright © 2017 Ana Marija Milat et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Introduction. Effects of white wine and the role of wine polyphenols on weight gain in rats of different age were examined in the 4-week-voluntary-consumption trial. Methods and Materials. Biochemically characterized standard (low polyphenols, W) and macerated (high polyphenolic content, PW) white wines were compared. One- and three-month-old Sprague-Dawley male rats () were used. Each age group was subdivided into water-only-drinking controls (C), W, and PW-drinking animals. Daily wine and total liquid consumption, food intake, and body weight were measured, and energy intake and feed efficiency index were calculated. Results. In both age categories, wine-drinking animals consumed less food and gained less weight in comparison to C (181 ± 2, 179 ± 6, and 201 ± 5 in younger animals and 32 ± 5, 28 ± 6, and 47 ± 4 grams in older animals, resp.), regardless of wine type. Total energy intake was the lowest in PW-drinking animals. Conclusion. Wine-drinking animals gained less weight in comparison to C, regardless of the wines’ polyphenol content. Although our results are indicative of the major role of nonphenolic constituents of the wines (probably ethanol), the modifying role of wine phenolics on weight gain cannot be excluded as the group consuming PW had lower total energy intake than other groups.