Alcoholic beverages, specifically wine, have been consumed for many years. Wine is postulated to play an important role in the improvement of cardiovascular risk factors. Most epidemiological studies have found sustained consumption at light-to-moderate amounts to increase HDL cholesterol, reduce platelet aggregation, and promote fibrinolysis. Wine consumption has been inversely associated with ischemic heart disease, and the alcohol-blood pressure association, in most studies, follows a J-shaped curve. These outcomes have been attributed to the molecular constituents of wine, namely ethanol and polyphenols. Due to the continued interest in wine as a biological beverage, we review the chemistry of wine as clinicians, including its chemical composition, viticulture and enological practices, and other chemical factors that influence the bioactive components of wine. We also outline the biological effects of wine components and directions for future research.
What's in wine? A clinician's perspective()
Additional Info
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Authors:
Haseeb,S.; Alexander,B.; Santi,R.L.; Liprandi,A.S.; Baranchuk,A.
- Issue: Trends Cardiovasc.Med. / pages 97-106 / volume 29
- Published Date: 2019/2
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More Information:
For more information about this abstract, please contact
This email address is being protected from spambots. You need JavaScript enabled to view it. at the Deutsche Weinakademie GmbH
Tagged under
- Research
- Wine
- Alcoholic Beverages
- Health
- Pressure
- Universities
- Risk
- Review
- Risk Factors
- Ethanol
- Beverages
- Heart
- Cholesterol
- HDL Cholesterol
- Heart Disease
- Canada
- Ontario
- Chemistry
- Polyphenols
- Platelet Aggregation
- Wine only
- Review
- Role
- Polyphenols
- Heart Disease
- Wine only
- Chemistry
- HDL Cholesterol
- Fibrinolysis
- WIC AH
- WIC general health
- A