Wine Consumption and Chronic Diseases

Leila Sadeghi*, Augustina Ewere Ayogbe, Marina Beyeler, Helena Jenzer
Bern University of Applied Sciences (BFH), aR&D Nutrition & Dietetics, Switzerland
*Corresponding Author: Professor Leila Sadeghi. E-Mail: l[email protected]

Wine is one of the earliest alcoholic beverages ever recovered since ancient times to have received such high scientific research profile over the years. The beneficial effect it has on human health has contributed to this context. Recent studies investigated the polyphenolic compounds in red wine and they have been able to associate it with beneficial effects on reduced risk for developing cardiovascular disease when consumed moderately. Additionally, although alcohol is a known carcinogen, wine consumption may have a beneficial influence on some kinds of cancer. Resveratrol, a polyphenol occurring in wine can reduce cell recovery and stimulate the apoptotic process in leukemic and colonic cells. Moderate wine consumption is also associated with a reduced risk of type II diabetes. Red wine polyphenols have the capacity to prevent insulin resistance, inhibit hyperglycaemia and improve beta-cell function. The beneficial effects of wine consumption extend to brain health, blood pressure, bone mineral density linked to osteoporosis and bone fractures, as well as inflammation.

Keywords: Alcohol, Red Wine, Phytochemicals, Polyphenols, Chronic Diseases

Citation: Sadeghi L, Ayogbe AE, Beyeler M, Jenzer H. Wine Consumption and Chronic Disease. Canad J Clin Nutr 2017; 5 (1): 64-71.