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.
"It has been well documented that a moderate intake of alcoholic beverages produces positive effects on antioxidants, lipids, and platelets (reviewed in Lindberg and Amsterdam 2008). Other studies provide evidence that wine demonstrates beneficial properties that are independent from the presence of alcohol, which has been attributed to the polyphenol content of wine (reviewed in Ruf 2003, Halpern 2008). Red wine has been shown to confer a greater degree of health benefits than white wine. "
[Show abstract][Hide abstract] ABSTRACT: As indicated by epidemiological studies, regular and moderate wine consumption, particularly red wine, has been associated with health benefits. Clinical studies and work performed with animal models indicate that wine may protect against cardiovascular disease, atherosclerosis, hypertension, certain types of cancer, type 2 diabetes, neurological disorders, and metabolic syndrome. The mechanism of action has been attributed to antioxidant, lipid regulating, and anti-inflammatory effects. A variety of wine constituents have been studied in various disease models. Both the alcoholic and polyphenolic components of wine are believed to contribute to these beneficial effects. As wine is a complex mixture, it is likely that a multitude of chemical constituents, as well as their metabolites, work synergistically to impact human health. In sum, although wine drinking may be contraindicated in certain individuals, in healthy people, regular consumption of moderate amounts of wine may protect against certain chronic health conditions.
American Journal of Enology and Viticulture 12/2011; 62(4-4):471-486. DOI:10.5344/ajev.2011.11013 · 1.39 Impact Factor
"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. "
[Show abstract][Hide abstract] 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
[Show abstract][Hide abstract] ABSTRACT: The discovery of a form of low-grade systemic inflammation (called 'metaflammation'), and the close evolutionary link between the immune and metabolic systems, poses questions about the supposed antigens (inducers) of such an immune reaction. Initially, this was thought to be mediated through obesity. However, we have identified a number of lifestyle or environmentally related inducers that may cause metaflammation, even in the absence of obesity. In this paper, the third of a series linking obesity with broad environmental and evolutionary factors, we identify nutritional stimuli with evidence of an involvement in metaflammation. From this we propose that components of certain foods and beverages with which humans have not evolved, are more often the inducers of an inflammatory effect in the body than those with which humans have become more familiar, and to which a neutral, or anti-inflammatory response may be expected to have developed. The implications of such a finding are considered in relation to broader aspects of the environment, economic growth, policy change and current global financial issues.
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