Decrease in serum total cholesterol and increase in high-density lipoprotein cholesterol in rats following moderate intake of sherry

Moderate intake of sherry by rats resulted in a decrease in serum total cholesterol and an increase in the proportion of high-density lipoprotein cholesterol. Oloroso, manzanilla, fino and amontillado sherries all exerted similar effects. These effects were apparently not related to the ethanol content, since an aqueous solution of ethanol did not modify cholesterol levels. Therefore other compounds must be responsible for the effects observed. This paper shows that, in addition to typical red and white wines, sherries should be included in the list of wines with beneficial physiological effects following moderate consumption. Copyright © 2004 Society of Chemical Industry