Alcoholic beverages, specifically wine, have been consumed for many years. Wine is postulated to play an important role in the improvement of cardiovascular risk factors. Most epidemiological studies have found sustained consumption at light-to-moderate amounts to increase HDL cholesterol, reduce platelet aggregation, and promote fibrinolysis. Wine consumption has been inversely associated with ischemic heart disease, and the alcohol-blood pressure association, in most studies, follows a J-shaped curve. These outcomes have been attributed to the molecular constituents of wine, namely ethanol and polyphenols. Due to the continued interest in wine as a biological beverage, a paper published in the February edition of the journal the Trends in Cardiovascular Medicine reviews the chemistry of wine, including its chemical composition, viticulture and enological practices, and other chemical factors that influence the bioactive components of wine. The biological effects of wine components and directions for future research are also outlined.
Source: What’s in wine? A clinician’s perspective. S Haseeb, B Alexander, R Lopez, S Alvaro, S Liprandi, A Baranchuk. Trends in Cardiovascular Medicine. Volume 29, Issue 2, February 2019, Pages 97-106. doi.org/10.1016/j.tcm.2018.06.010