Original ArticleThermally Treated Wine Retains Vasodilatory Activity in Rat and Guinea Pig AortaMudnić, Ivana MD*; Budimir, Danijela MD*; Jajić, Ivan MPharm*; Boban, Nataša MD, PhD†; Sutlović, Davorka BSc, PhD‡; Jerončić, Ana BSc, PhD§; Boban, Mladen MD, PhD*Author Information From the *Department of Pharmacology, University of Split, School of Medicine; †Department of Clinical Epidemiology, University Hospital Split and University of Split, School of Medicine; ‡Department of Pathology and Forensic Medicine, University Hospital Split and University of Split, School of Medicine; and §Department for Research in Biomedicine and Heath, University of Split, School of Medicine, Split, Croatia. Received for publication January 25, 2011; accepted March 7, 2011. Supported by grant 216-2160547-0537 from the Ministry of Science, Education and Sports of the Republic of Croatia. The authors declare no conflicts of interest. Reprints: Mladen Boban, Department of Pharmacology, University of Split School of Medicine, Soltanska 2, 21000 Split, Croatia (e-mail: firstname.lastname@example.org). Journal of Cardiovascular Pharmacology: June 2011 - Volume 57 - Issue 6 - p 707-711 doi: 10.1097/FJC.0b013e3182192247 Buy Metrics Abstract In contrast to the intact wine, cardiovascular effects of the thermally treated wine have not been studied, despite widespread habits of cooking with wine and consumption of mulled wine. Vasodilatory effects of the red wine heated at 75 and 125°C were examined in the isolated rat and guinea pig aorta and compared with the intact and wine dealcoholized without thermal stress. Samples were analyzed for their phenolic content, antioxidant capacity, resveratrol and ethanol contents. Heating-induced degradation of individual phenolic fraction was observed only in the samples treated at 125°C, although total phenolic concentration and related antioxidant activity increased in the thermally treated samples due to the reduction in their volume. All wine samples regardless of treatment caused similar maximal relaxation in both species, but the response was stronger in aortas from guinea pigs. At the lowest concentrations up to 1‰, dealcoholized wine produced vasodilation greater than that produced by intact wine and wines treated at 75 and 125°C, which showed similar vasodilating activity at all concentrations. Our results indicate that wine thermally treated under heating conditions applicable to the preparation of a mulled wine and cooking with wine largely retains vasodilatory activity in vitro despite significant heat-induced changes in its composition. © 2011 Lippincott Williams & Wilkins, Inc.