Abstract
Since ancient times, people have attributed a variety of health benefits to moderate consumption of fermented beverages such as wine and beer, often without any scientific basis. There is evidence that excessive or binge alcohol consumption is associated with increased morbidity and mortality, as well as with work related and traffic accidents. On the contrary, at the moment, several epidemiological studies have suggested that moderate consumption of alcohol reduces overall mortality, mainly from coronary diseases. However, there are discrepancies regarding the specific effects of different types of beverages (wine, beer and spirits) on the cardiovascular system and cancer, and also whether the possible protective effects of alcoholic beverages are due to their alcoholic content (ethanol) or to their non-alcoholic components (mainly polyphenols). Epidemiological and clinical studies have pointed out that regular and moderate wine consumption (one to two glasses a day) is associated with decreased incidence of cardiovascular disease (CVD), hypertension, diabetes, and certain types of cancer, including colon, basal cell, ovarian, and prostate carcinoma. Moderate beer consumption has also been associated with these effects, but to a lesser degree, probably because of beer’s lower phenolic content. These health benefits have mainly been attributed to an increase in antioxidant capacity, changes in lipid profiles, and the anti-inflammatory effects produced by these alcoholic beverages. This review summarizes the main protective effects on the cardiovascular system and cancer resulting from moderate wine and beer intake due mainly to their common components, alcohol and polyphenols.
Highlights
Since ancient times wine has been closely associated with diet, in Mediterranean countries [1], and for many years, moderate and regular consumption of wine has been associated with health benefits, with no scientific basis
Red wine provides additional benefits to those of other alcoholic beverages probably due to its higher polyphenolic content, by decreasing blood pressure, inhibiting the oxidation of low-density lipoprotein (LDL) particles and other favorable effects on the cellular redox state, improving endothelial function, inhibiting platelet aggregation, reducing inflammation and cell adhesion and activating proteins that prevent cell death. These effects are weaker in the case of white wine or beer probably due to the lower concentration of polyphenols compared to red wine
There is general consensus concerning the lower risk for ischemic disease in moderate drinkers, there are discrepancies as to whether this cardioprotective effect is due to the ethanol in alcoholic beverages or to their non-alcoholic content, mainly polyphenolic compounds contained in some alcoholic beverages, especially wine or beer
Summary
Since ancient times wine has been closely associated with diet, in Mediterranean countries [1], and for many years, moderate and regular consumption of wine has been associated with health benefits, with no scientific basis. Positive effects have been reported for moderate alcohol consumption on cellular aging damage, cognitive function and dementia These effects have been observed in a variety of patients, including diabetics, hypertensive subjects and those with previous CHD. Beneficial effects of moderate alcohol intake against atherosclerosis have been attributed to its antioxidant and anti-inflammatory effects, as well as to its actions on vascular function In this framework, part of these effects may be attributed to polyphenols mainly contained in wine and beer, as these compounds exhibit antioxidant [13], anticarcenogenic [14], anti-inflammatory [15], hypotensive [16] or even anticoagulant properties [17]. The mechanisms responsible for the healthy effects of wine are extremely complex due to the many different pathways involved Both alcohol and polyphenolic compounds have been extensively studied, despite the continued controversy as to which component is the most active [19]. The objective of this review is to summarize the main protective effects of moderate wine and beer consumption on CVD and cancer by way of their bioactive compounds
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