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Review
. 2018 Jul 11;23(7):1684.
doi: 10.3390/molecules23071684.

Contribution of Red Wine Consumption to Human Health Protection

Lukas Snopek  1 , Jiri Mlcek  2 , Lenka Sochorova  3 , Mojmir Baron  4 , Irena Hlavacova  5 , Tunde Jurikova  6 , Rene Kizek  7 , Eva Sedlackova  8 , Jiri Sochor  9
Affiliations
Review

Contribution of Red Wine Consumption to Human Health Protection

Lukas Snopek et al. Molecules. .

Abstract

Wine consumption has been popular worldwide for many centuries. Based on in vitro and in vivo studies, a certain amount of everyday wine consumption may prevent various chronic diseases. This is due, in part, to the presence and amount of important antioxidants in red wine, and, therefore, research has focused on them. Wine polyphenols, especially resveratrol, anthocyanins, and catechins, are the most effective wine antioxidants. Resveratrol is active in the prevention of cardiovascular diseases by neutralizing free oxygen radicals and reactive nitrogenous radicals; it penetrates the blood-brain barrier and, thus, protects the brain and nerve cells. It also reduces platelet aggregation and so counteracts the formation of blood clots or thrombi. The main aim of this review is to summarize the current findings about the positive influence of wine consumption on human organ function, chronic diseases, and the reduction of damage to the cardiovascular system.

Keywords: alcohol; antioxidants; health; human; phenolic compounds; red wine.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Tannins—(a) condensed (proanthocyanidins); (b) derived (theaflavin); and (c) hydrolysable (tannic acid).
See this image and copyright information in PMC

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