Myth or reality: red wine is good for health?

Myth or reality: red wine is good for health?

Red wines produced under modern way of production does not have the same benefit, says scientist.

Years ago, it discloses that a moderate dose of red wine every day is good for health. Not only to fight cancer, but also to reduce cholesterol and prevent clots in blood vessels.

But recent studies question the evidence of these benefits and show that they can be restricted to home or manufactured following a traditional way of producing wine.
Although scientists agree that moderate consumption of red wine may help protect the heart reduce “bad” cholesterol and prevent clogging of arteries and veins, there are disagreements about what is behind these benefits.

Recently a group of scientists tried to figure out why the housekeeper red wine made in Uruguay is so healthy and come to sequence the genetic code of the Tannat grape used in the production of wine.
Experts identified a high amount of procyanidin, a class of flavonoid, chemical compounds found in fruits, vegetables, teas, cereals, cocoa and soy and antioxidant benefits for cancer prevention that have been studied for years.
Roger Corder, professor of experimental therapies at Queen Mary University of London is the author of The Red Wine Diet (The Red Wine Diet in free translation) and was behind the study that researched the Uruguayan red wine.
It confirms that the Tannat grape contains three or four times greater than the procyanidins Cabernet Sauvignon level.
The researcher says that these compounds in combination with tannins (that fight the aging of cells and are also found in wine) would be largely responsible for the positive effects of red wine on health.


Other scientists point to the role of resveratrol, a compound found in the skin of red grapes.
Hailed for many years as a kind of miracle substance, resveratrol is a compound that, scientists say, could slow aging and fight cancer and obesity.
So far laboratory studies have shown promising results in tests with mice but there is evidence on the effectiveness of the compound in humans were found.
At the University of Leicester in England on mice indicated that two glasses of wine a day may reduce the incidence of tumors in the intestines – and scientists are studying ways to develop resveratrol as an isolated compound to be taken individually and as a drug to prevent cancer.
However Roger Corder of Queen Mary University of London, there is little evidence on the importance of resveratrol.
“It is a myth that resveratrol has anything to do with the health benefits of red wine. Most red wines contain negligible amounts of resveratrol and those who have a little not contain sufficient to have any effect,” he says.
He says they are the seeds not the grape skins which contain the secret of red wine.
When the grapes are fermented for several weeks or more, the seeds can release flavonoids evolving as more complex molecules.
But the bad news is that this does not happen with all wines, the scientist says, suggesting that the major benefits of the drink can be restricted to a more traditional mode of production – similar to Uruguayan Homemade red wine.
“Most modern wines do not use this technique during manufacturing,” says the scientist reinforcing the need for moderate consumption.
“It’s very difficult to say that wine is a healthy drink when people consume too much alcohol at the wrong time of the day without eating.”


Emma Smith of the Cancer Research UK, the British research center for cancer, affirms that it is a mistake to take red wine thinking that it will make good for health.
“Red wine contains a very small amount of resveratrol and people should not drink wine with the intention of obtaining health benefits,” she says.
She points out that traditionally the alcohol has a negative connection with cancer.
“It is important to remember that, even in moderate amounts, alcohol can increase the risk of several types of cancer and it is estimated to be the cause of about 12,500 cancer cases in Britain every year.”

Source: BBC-Portuguese

Leave a comment