The Medicinal Benefits of Red Wine
by Craig Suveg
In the midst of the current COVID-19 pandemic, I have taken some time to reflect on the importance and necessity of maintaining one’s mental and physical health and well-being; something we should never take for granted. I have often been asked what inspired my passion for wine. You may be quite surprised at the answer: wine’s health benefits. In light of the world’s current health concerns over COVID-19, I thought that sharing my thoughts on this subject was particularly relevant.
It has long been established that the medicinal benefits of consuming wine, in moderation, of course, are undisputed. It was perhaps twenty years ago when I first read about the health benefits of wine in a medical periodical which of course peeked my curiosity and prompted the catalyst for my interest in the discipline of wine.
For those without a degree in organic chemistry, and that certainly includes me, understanding polyphenolic compounds in wine seems like a daunting task. However, in order to understand red wine’s beneficial health properties, it really is necessary. I will do my very best to simplify the chemistry. I promise!
Polyphenols are essentially molecules that protect against the harmful effects of oxidation and are therefore considered anti-oxidants. Oxidation of cells in the human body is the breakdown of oxygen molecules caused by various factors including the everyday occurrences of exercise, metabolizing food and environmental factors such as exposure to air pollutants. Such chemical reactions generate free radicals which can lead to premature aging, certain types of cancers and inflammatory disease. Anti-oxidants help reduce or even eliminate the body’s free radicals. Polyphenols are divided into two basic camps:
1) Flavinoids: including a) anthocyanins, the pigments in plants and grape skins that create the red, purple and blue colors and in beverages made from them including red wine as well as b) tannins, derived from both grapes and oak. With reference to grapes, catechins commonly found as a healthy component in tea, are also found in red wine while ellagic acid which serves to regulate plant growth and protect against plant infections is derived from oak barrels during the aging process of red wine.
Tannins in wine are derived from many sources, including grape seeds which account for approximately 58% followed by the stems (21%), the leaves (16%) and finally the skins (4%). An additional small percentage (5%) also comes from oak barrels.
Inherently, not all red grape varietals can claim equality when it comes to tannins. Red wines containing especially high levels of tannins include Sagrantino, Tannat, Nebbiolo, Cabernet Sauvignon, Petit Verdot, Aglianico, Lagrein and Petite Sirah.
2) Non-Flavinoids: polyphenols that not only include plant pigment such as anthocyanins but also vitamins and minerals.
One such non-flavinoid polyphenol is resveratrol which comes from the skin of grapes. Because red wine is fermented with grape skins longer than white wine, red wine naturally contains more resveratrol. Resveratrol is thought to prevent damage to blood vessels and even reduce the risk of blood clots. Resveratrol is found in particularly high levels in both Pinot Noir and Malbec.
Currently, a recent study done at Harvard University’s T.H. Chan School of Public Health validates the body of historical research on the health benefits of wine and found that the adherence to a healthy lifestyle, including moderate alcohol consumption, exercising, a healthy diet and not smoking is associated with a longer life expectancy.
At the study’s start, the cohort consisted of female nurses ages 30-55 over a period of 30 years and male health professionals ages 40-75 over a period of 28 years. The researchers considered rates of three chronic disease processes: diabetes, cardiovascular disease and cancer while tracking five lifestyle factors; smoking, body mass index (BMI), regular moderate to vigorous physical activity, moderate alcohol consumption and quality of diet.
Based on the study, the results suggested that moderate drinking as a practice reduces the risk of developing heart disease and diabetes and can favorably enhance cognitive function. The results were particularly auspicious for wine drinkers. When only four of the five lifestyle factors were included; without alcohol, women who adhered to all four low-risk factors had 9.5 years while men had 8.8 years longer life expectancy free of the three major chronic disease processes as opposed to those subjects with none of these factors. After further inclusion of moderate alcohol consumption, woman who adhered to all five low-risk factors exhibited 12.5 years while men had 9.6 years longer life expectancy free of the three major chronic diseases than those with none of the factors.
Interestingly, the study also found a significant correlation between alcohol intake and high density lipoprotein cholesterol (HDL). HDL is characterized as the “good cholesterol” and moderate wine consumption is directly associated with higher levels of it.
So, the next time we raise our glasses to propose a toast, just remember Salute! translated from the Italian language literally means “to your health.” And, for good reason.
Stay safe.
Stay well.
Craig