Wine and health

Wine and Health: A Review

1. Jacquelyn M. Guilford1 and 
2. John M. Pezzuto1,*

+Author Affiliations

1. ¹University of Hawaii at Hilo, College of Pharmacy, 34 Rainbow Drive, Hilo, HI 96720

1. ↵* Corresponding author (email: pezzuto@hawaii.edu; fax: 808 933-2981)

Abstract

As indicated by epidemiological studies, regular and moderate wine consumption, particularly red wine, has been associated with health benefits. Clinical studies and work performed with animal models indicate that wine may protect against cardiovascular disease, atherosclerosis, hypertension, certain types of cancer, type 2 diabetes, neurological disorders, and metabolic syndrome. The mechanism of action has been attributed to antioxidant, lipid regulating, and anti-inflammatory effects. A variety of wine constituents have been studied in various disease models. Both the alcoholic and polyphenolic components of wine are believed to contribute to these beneficial effects. As wine is a complex mixture, it is likely that a multitude of chemical constituents, as well as their metabolites, work synergistically to impact human health. In sum, although wine drinking may be contraindicated in certain individuals, in healthy people, regular consumption of moderate amounts of wine may protect against certain chronic health conditions.