Abstract
Studies have revealed conflicting results regarding the risk of cancer from alcohol consumption. Furthermore, some studies have suggested that wine may have benefits that separate it from other alcoholic beverages. As wine contains a significant amount of chemicals, specifically polyphenols like anthocyanins and proanthocyanidins (PA), that can affect cellular function and promote health, this hypothesis is reasonably supported by recent research. Polyphenols promote several anticancer cellular pathways, including xenobiotic metabolism, support of innate antioxidant production, and stimulation of phase I and II detoxification of carcinogens. However, the multitude of growing and production conditions of grapes, including temperature, water availability, soil type, maceration, and aging can result in a remarkably varying final product based on the available literature. Thus, we hypothesize that wines produced from grapes cultivated between steady daily temperatures at 15–25°C with moderate sun exposure from flowering to harvest, lower vine-water status, resulting either from lower precipitation, and irrigation practices or more permeable soil types, limitation of fertilizers, extended maceration, and aging in oak will impact the concentration of anthocyanins and PA in the finished wine and may have a differential impact on cancer. This higher concentration of polyphenols would, in theory, create a healthier wine, thus explaining the conflicting reports on the benefits or harms of wine.
Highlights
With data emerging revealing the health benefits of a Mediterranean eating pattern, comprised of polyphenol-rich foods like olive oil and red wine, the impact of wine on overall health has been of great interest
This article proposes that several factors should be taken into consideration in future studies that assess the relationship between wine and cancer
Animal studies have revealed potential anticarcinogenic and chemopreventive properties of the stilbene, resveratrol, via its activated phase II drug-metabolizing enzymes, inducing anti-inflammatory cellular function, and promoting antioxidant production [34]. While these benefits are compelling, it is important to note that changes in polyphenol content in wine impact taste profile and sensorial characteristics of the wine, and the effect of this modification needs to be considered alongside consumer preference for various attributes of sugar, acid, and phenolic qualities of finished wine
Summary
Specialty section: This article was submitted to Nutrition and Food Science Technology, a section of the journal Frontiers in Nutrition. We hypothesize that wines produced from grapes cultivated between steady daily temperatures at 15–25◦C with moderate sun exposure from flowering to harvest, lower vine-water status, resulting either from lower precipitation, and irrigation practices or more permeable soil types, limitation of fertilizers, extended maceration, and aging in oak will impact the concentration of anthocyanins and PA in the finished wine and may have a differential impact on cancer. This higher concentration of polyphenols would, in theory, create a healthier wine, explaining the conflicting reports on the benefits or harms of wine
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