RED WINE IMPROVES THE LIPID PROFILE, BUT DOES NOT ATTENUATE OXIDATIVE STRESS CAUSED BY RESISTANCE TRAINING UNTIL CONCENTRIC FAILURE

Abstract

Objective: To analyze the effects of red wine on muscle damage, oxidative stress and lipid profile in individuals practicing resistance exercise performed until concentric failure, for three weeks. Material and Methods: eleven young individuals were randomly distributed into experimental group (EG) (n = 6; 25 ± 3 years) and control group (CG) (n = 5; 27 ± 5 years), and then consumed 120 mL (females) or 180 mL (men) of red wine before workout. The individuals had three weeks of intense resistance training and another week of regenerative training, with three weekly sessions; each session was preceded by consumption of red wine or water. Measurements of lipoprotein, glucose, triglycerides, creatine kinase, malondialdehyde and psychometric testing of fatigue were taken at baseline, during and at the end of the study. The data were submitted to one-way ANOVA at p <0.05 and are presented as mean and standard deviation. Results: glucose, triglycerides and lipoproteins HDL-C did not change in any group. However, a significant reduction in serum total lipoproteins was seen in EG (220 ± 33 vs 149 ± 22, p = 0.002). No group showed changes in the psychometric test fatigue or creatine kinase (p> 0.05). However, the activity of malondialdehyde increased from baseline to the end of the treatment in both groups (p<0.05). Conclusion: moderate consumption of red wine before workout with high intensity resistance exercise improves lipid profile in young individuals, but does not prevent muscle damage and oxidative stress induced by this type of training. DESCRIPTORS Wine. Oxidative Stress. Lipoproteins. Resistance Training.