Wine & Health
The consumption of wine in relation to health of an individual could be determined by several factors; some of the underlining benefits will be discussed in the following passage.
It should also be noted that there is a big difference between alcohol abuse and moderate intake. Drinking in moderation is defined by the consumption of no more that 2 drinks for men and one drink for a woman per day. These figures are primarily based on the difference in sexes – weight and metabolism.
Moderate drinking is associated with a lower risk for coronary heart disease in some individuals (mainly among men over 45 and woman over 55). Coronary heart disease can be prevented with vasodilatation, meaning the opening of the blood vessels and increase of blood flow.
Most of these components in the wine are antioxidants. Antioxidants reduce free radicals in the body which cause damage, creating conditions for disease. Specifically they destabilize electrons to unstable molecules which are active in the blood putting small pits in the blood vessels and damaging healthy cells. This action alone gives the body opportunity to heal the damage. It is the damage that is referred to as “signs of aging”.
Below is a summary of the primary Vitamins, Minerals and Nutrients that are found in a bottle of Red Wine.
Vitamins
Thiamin: Part of the coenzyme in energy metabolism. (Water Soluble) 0-0.1%
Riboflavin: Formation of Vitamin B6 coenzymes and niacin metabolism. (Water Soluble) 0-0.1%
Naicin: Part of the coenzymes in energy metabolism. (Water Soluble) 0-0.1%
Vitamin A: Function lies primarily around the Epithal cells (Protective lining of lungs, gastrointestinal tract, and urinary tract. (Fat Soluble) 0-0.1%
Vitamin B6: Synthesis of red blood cells, white blood cells, and neurotransmitters. (Water Soluble) 0-0.1%
Vitamin K: Function lies with regards to the clotting of the blood. (Fat Soluble) 0-0.1%
Vitamin G: 0-0.1%
Folate: Amino acid metabolism. This vitamin is fundamental in the formation of neurotransmitters in the brain. (Water Soluble) 0-0.1%
Choline: Synthesis of lecithin found in cell membranes. (Water Soluble) 0-0.1%
Minerals
Sodium: Necessary for the balance of water and acid-base. 0-0.1%
Calcium: Has been documented to lower blood pressure along with prevent blood clotting. 0-0.1%
Magnesium: It’s a key mineral needed for the metabolism of energy. The function is primarily related to the release and activity of insulin. 0-0.1%
Phosphorus: 0-0.1%
Potassium: Necessary for the balance of water and acid-base. 0-0.1%
Zinc: The functions include; DNA synthesis, Taste Perception, General Metabolism, moderation of Vitamin A activity. 0-0.2%
Copper: This mineral works with iron to form hemoglobin. 0-0.1%
Maganeses: Forms part of the enzyme that acts as an antioxidant. 0-0.1%
Flouride: 0-0.1%
Selenium: Fundamental in the growth and development of the Thyroid Gland. 0-0.1%
Nutrients
Resveratrol: Reduces blood sugar levels in the blood. It has also been considered the key to “The French Paradox” (Relating to the low levels of Coronary Disease in France). 0-0.1%
Flavanoids: Considered natural biological modifiers, experiments have proved there ability to modify the bodies reaction to Allergies and Viruses; Also very effective antioxidant. 0-0.1%
Anthocyanin: Research has proved the extensive cancer preventative effects especially related to the digestive tract, also considered a very potent antioxidant. 0-0.1%
References
Peynaud, Emile (1984) Knowing and Making Wine.
J. Robinson (ed) “The Oxford Companion to Wine” Third Edition Oxford University Press 2006
