Current knowledge of the health benefits and disadvantages of wine consumption

Abstract

This review examines studies reporting effects of various components in red and white wine that may offer potential health benefits or disadvantages. While this article does not advocate consumption of wine for this purpose, it intends to allow the reader to approach a decision of their own based on its content. Naturally occurring substances (e.g., resveratrol, quercetin, and catechin) are discussed and the multiplicity of their action is detailed. These include their pharmacological roles as antioxidants, anti-inflammatory and anti-clotting agents [1]. Such mechanistic roles extend to improved clinical outcomes [2] inclusive of reductions in coronary heart disease, cerebrovascular disease, dyslipidemia, and thromboses via inhibited platelet aggregation. Derived from grape skin, many of these ingredients are an excellent source of polyphenols ( anthocyanins leucoanthocyanins). Current theory advocates that polyphenols in red wine protect the cardiovascular system and function as antioxidants. They prevent substances from being converted to harmful oxidized chemical states, including low-density lipoprotein (LDL) [3], also known as bad cholesterol. Largely involved in the build-up of arterial plaque, LDL can promulgate coronary heart disease. Reduction of LDL, and elevation of high-density lipoprotein (HDL) [4], are factors thought to contribute to a reduced risk of coronary heart disease. Other agents known as anthocyanins aid in restricting the formation of nitrosamines and other nitroso compounds found in foods. Therefore, such agents protect cells from the ill effects of nitrosamines and add to the nitroso-lowering effect of ascorbic acid. Other studies involving red wine examine correlations between consumption and reduction in the formation of breast cancer and ischemic heart disease at moderate and high consumption [5,6]. Others assess overall improvement in mortality rates in women; reduction of type II diabetes [7]; effectiveness as an anti-bacterial agent; and the claimed superiority of wine over alternative beverages containing an equivalent amount of alcohol [8,9]. Also, numerous studies expanding on the above points and concerns about additives, contaminants, pesticides, and carcinogens contained in wine are discussed below.