A celebration of wine: Wine IS medicine

Pharmaceutical Sciences, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong SAR, China.
Inflammopharmacology 10/2008; 16(5):240-4. DOI: 10.1007/s10787-008-8024-9
Source: PubMed

ABSTRACT Wine describes a diverse commodity class composed of the yeast fermentation products of the must, or juice, pressed from grapes, the fruit of genus Vitis, but both in animal and human studies, wine demonstrates beneficial properties that are independent from the presence of alcohol. These benefits for health are mostly associated with polyphenols, and are absorbable from wine but poorly from unfermented grape juice. Dealcoholised wine is providing all the benefits without the toxicity, and is very affordable; improvements in the organoleptic quality of dealcoholised wine(s) as well as massive distribution are current challenges.

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    • "The antioxidant content of wine samples proved to be influenced by the variety of grape (Tsanova-Savova et al., 2002), the climatic conditions (Pena-Neira et al., 2000), the material used for sample preparation (e.g. seeds, skin), the conditions under samples are obtained (Fernandez- Pachon et al., 2004; Halpern, 2008, Hosu et al., 2010) and so on. "
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    ABSTRACT: The benefits of moderate consumption of wines consist in the protective effects against cardiovascular diseases and anticarcinogenic is associated with their antioxidants content. There are plenty of analytical methods for assessing the antioxidant content of wines but unfortunately, there is not a standardized method. The antioxidant content of ‘Cabernet Sauvignon’, ‘Merlot’ and ‘Pinot Noir’ wines obtained from cultivated grapes varieties from Recas and Minis Romanian vineyard from different harvesting years were investigated. The electron paramagnetic resonance spectroscopy, using the 2,2,6,6-tetramethyl-4-hydroxypiperidine-N-oxyl (Tempol) free stable radical, was used to determine the antioxidant content of wines. Measurements were done in order to analyze the effects of the grape varieties, the harvesting year and the vineyard on the antioxidant content of wines. The obtained results revealed that the antioxidant content of studied red wines depends on the harvesting year of grape, the grape variety and on the vineyard. Using the observed values of the antioxidant content, a relationship was identified between the antioxidant content of wines and the harvesting year of grapes. Furthermore, the designed generalized nonlinear model revealed that the antioxidant content of wine depends on the combined effect of the grape variety and the vineyard, besides the year, the grape variety and the vineyard
    Notulae Botanicae Horti Agrobotanici Cluj-Napoca 01/2011; 39(1):159. · 0.55 Impact Factor
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    ABSTRACT: Plants and minerals have been used since ancient times for the treatment of many ailments and diseases. Most were used for mystical reasons and others relied on the “doctrine of signatures”, which stated that the shape of the plant reflected its potential medicinal use. The root of the mandrake or ginseng, for instance, is shaped like that of the human body and has been used as a general tonic for a variety of illnesses [1]. It is claimed by herbalists to have immunostimulant properties. Siberian ginseng or Taiga root (Eleutherococcus senticosus) is also used as a tonic and has been reported to exhibit immunostimulatory properties. The pharmacological bases of these actions are unclear, so these plant medicines cannot be considered unequivocally as immunostimulants.
    12/2010: pages 451-472;
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    ABSTRACT: Based on the fact that energy content in 1 gram of alcohol is 29 kJ or 7.1 kcal, alcohol consumption can lead to weight gain. The present review was conducted to analyze the effects of alcohol consumption on body weight. A search of the Medline database for the period 1984 to March 2010 was conducted to identify cross-sectional, prospective cohort studies and intervention trials investigating the relationship between alcohol consumption and the risk of weight gain. Thirty-one publications were selected on the basis of relevance and quality of design and methods. The findings from large cross-sectional studies as well as from well-powered, prospective, cohort studies with long periods of follow-up were contradictory. Findings from short-term experimental trials also did not show a clear trend. The overall results do not conclusively confirm a positive association between alcohol consumption and weight gain; however, positive findings between alcohol intake and weight gain have been reported, mainly from studies with data on higher levels of drinking. It is, therefore, possible that heavy drinkers may experience such an effect more commonly than light drinkers. Moreover, light-to-moderate alcohol intake, especially wine intake, may be more likely to protect against weight gain, whereas consumption of spirits has been positively associated with weight gain. Further research should be directed towards assessing the specific roles of different types of alcoholic beverages. Studies should also take the effect of consumption patterns into account. In addition, a potential effect modifier that has not been evaluated before but might be important to consider is the subjects' previous tendency to gain weight.
    Nutrition Reviews 08/2011; 69(8):419-31. DOI:10.1111/j.1753-4887.2011.00403.x · 6.08 Impact Factor
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