Grapes used in the wine or juice production are mainly Vitis vinifera and Vitis labrusca and possess high amounts of polyphenolic compounds. These compounds are associated with the reduction of the inflammatory processes, oxidative stress, and protection against cardiovascular diseases. The industrial processes used for juice and wine production may interfere with the antioxidant composition of these products and the effects on human health. A review aimed to compare the effects of the consumption of wine or grape juice on cardiovascular risk factors. PRISMA guidelines and Medline/PUBMED and EMBASE were used to perform a search.
The main effects of red wine and grape juice in humans were a reduction of body mass index, waist circumference, glycemia, plasma lipid peroxidation, total cholesterol, LDL-c, triglycerides, blood pressure, and homocysteine levels. Both wine and grape juice possess numerous bioactive compounds that are potentially responsible for many beneficial effects on human health. Nevertheless, the authors state that there is a need for more double-blind, randomised controlled studies comparing the effects of juice and wine consumption without the biases that occur when comparisons are made with different populations, ages, doses, and different types of wine or juice.
Source: Grape juice or wine: which is the best option? Barbalho SM, Bueno Ottoboni AMM, Fiorini AMR, Guiguer ÉL, Nicolau CCT, Goulart RA, Flato UAP. Crit Rev Food Sci Nutr. 2020 Jan 10:1-14. doi.org/10.1080/104 08398.2019.1710692.