Archaeological excavations carried out in Mesopotamia and some other regions suggest that the beginning of the cultivation of grapes and the preparation of alcoholic beverages from it dates back to 6000-4000 BC. In prehistoric times, the use of wine was considered the privilege of royalty, aristocracy and clergy. In peasant families, drinks made from various herbs, cereals and honey were served at the table.

Jancis Robertson in the book The Oxford Companion to Wine wrote that the most ancient documents that mention the technology of making wine include Sumerian tablets and Egyptian papyri dating back to 2200 BC. NS. In ancient Egypt, only the pharaohs and representatives of the nobility were allowed to drink wine. With the development of winemaking in Ancient Greece, the use of grape drinks became available to the general population. Literary works and scientific treatises began to be devoted to wine, the drink was used not only in cooking, but also in medicine.

The famous ancient Greek physician Hippocrates considered wine an indispensable component of a health-improving diet that improves the functioning of the digestive system. He also used grape drinks as an anesthetic for women in labor, treatment of gastric and intestinal disorders, disinfection of wounds, and recommended for diluting bitter medicinal powders to make them more pleasant for patients.

Red wine - 17 beneficial properties

1. Lower cholesterol levels

   The red Tempranillo grape used in some Rioja wines is high in fiber. This factor can have a significant effect on cholesterol levels, according to scientists from the Complutense University of Madrid, located in Spain.

   This scientific hypothesis was confirmed by American researchers who recruited several dozen volunteers to the experiment. The participants were divided into two groups, in one of which were absolutely healthy people, in the other - patients with high blood cholesterol. For six months, both were asked to take an additive similar in composition to red wine. Analyzes have shown that in the body of healthy people, the level of "bad" cholesterol (LDL) decreased by 9%, in the control group, a drop in LDL was recorded at around 12%.

   Summing up the results of the study, Arthur Egatson (MD, associate professor at the University of Miami) emphasized that the results obtained can change the current view on the use of grape drinks. He also noted the enormous harm of cholesterol to human health. "An excess of LDL," the professor said, "is dangerous because plaque forms on the walls of the arteries, which leads to a narrowing of the lumen of the vessels, as a result of which blood pressure rises, which ultimately turns into a heart attack."

2. Prevention of cardiovascular diseases

   "In addition to the ability to lower the level of 'bad' cholesterol, red wine, due to the content of polyphenols and antioxidants, helps to maintain the elasticity of blood vessels, and also prevents increased blood clotting," says John Foltz, Ph.D., professor of the Department of Cardiovascular Medicine and Nutrition of the University of Madison (Wisconsin, USA).

   "Red wine in this sense has the same effectiveness as the well-known aspirin," says Foltz, "but be careful: chronic drinking causes irreparable damage to the heart, do not forget that moderation is the key here."

3. Blood sugar control

   Wine, like the skin of red grapes, contains the natural substance resveratrol, which can help diabetics regulate blood sugar. This is confirmed by the results of a recent study published in the American Journal of Diet Nutrition. Participants in the experiment were asked to take 250 mg of resveratrol in the form of a food supplement once a day for three months.

   Laboratory tests showed that these patients had significantly lower blood glucose levels compared to those who followed a normal lifestyle. In addition, resveratrol helps lower total cholesterol and systolic blood pressure. Experts believe that resveratrol stimulates insulin secretion and also activates the production of enzymes responsible for maintaining normal glucose levels and insulin sensitivity.

4. Strengthening brain activity

   According to Philip Marambod, Ph.D., senior research fellow at the New York Research Center for Alzheimer's Disease, resveratrol prevents mental decline and memory loss.

   It is known that brain degradation occurs as a result of the formation of beta-amyloid proteins in cells. Resveratrol blocks this process, allowing a person of any age to maintain clarity of thought.

   The technique, developed by Dr. Marambod for the treatment of patients with brain disorders, involves exercise, solving crosswords and puzzles, and relaxing with a glass of wine.

5. Strengthening immunity

   In a survey conducted in 2010 by specialists from one of the universities in Spain, 4000 people took part. It turned out that people who consume two glasses of red wine daily are twice less susceptible to colds and viral diseases during the year. These figures are corroborated by statistics from the National Institutes of Health. different countries... Scientists believe that the antioxidants contained in wine protect the body from the effects of free radicals, which prevents not only acute, but also chronic pathologies.

6. Barrier to cancer development

   According to researchers from the University of Virginia, drinking one glass of red wine 3-4 times a week is enough to suppress the activity of any cancer cells at the stage of inception. This effect was discovered during experiments to determine the interaction of resveratrol with tumor cells in the human body.

   Scientists from the University of Leicester (USA) spoke at the 2nd International Scientific Conference in the UK on the health effects of resveratrol. In this document, in particular, it was said that with regular moderate consumption of red wine, the risk of bowel tumors is reduced by about 50%.

   It is known that alcohol abuse often turns into breast cancer in women. However, specialists from the Cedars-Sinai Medical Center in Los Angeles have been able to prove that the presence of red wine in the diet leads to exactly the opposite effect.

   In a publication published in the journal Women's Health, the scientists explained that chemicals found in the skins and seeds of red grapes regulate estrogen and testosterone levels in menopausal women, significantly reducing the risk of breast cancer.

   The authors emphasized that it is not so much red wine that has anti-tumor properties, but the raw materials used in its production. But if a woman is faced with a choice of which alcoholic drink to give preference to, then, of course, you need to stop at red wine.

7. Maintaining normal body weight

   It's obvious that high calorie content grape and its derivatives does not give reason to recommend the use of red wine for overweight people. But recent scientific studies have shown that moderate consumption of grape drinks can prevent the growth of fat cells. Scientists conducted a series of laboratory tests to determine the effect of resveratrol on the body. It turned out that polyphenolic compounds, by binding insulin receptors, exclude the conditions necessary for the maturation and division of fat cells.

8. Anti-aging effect

   The study of the anti-aging properties of wine has been going on for over a thousand years. During the Middle Ages, it was noticed that the novices of the monasteries had a higher life expectancy compared to the rest of the population. This factor was explained by the fact that the monks accompany their meals with the regular use of red wine.

   Experts from Harvard Medical School believe that grape drinks can actually slow down the aging of the body due to the presence of resveratrol in the peel of the berries. Professor David Sinclair, who is responsible for conducting experiments on laboratory animals, commented on the results of the experiment: "Introducing resveratrol into the diet of mice on a diet high in fatty foods has a positive effect on their overall health and significantly reduces mortality."

   In another study from the University of London, it was found that the procyanidins contained in red wine provide the safety of blood vessels, which can be called one of the important points positively affecting the life span of a person. Scientists have emphasized that the optimal presence nutrients red wines made according to traditional technologies are distinguished.

9. Preventing dementia

   A group of scientists from Loyola University Medical Center concluded that moderate consumption of red wine helps reduce the risk of developing senile dementia by 23%.

   During the survey, experts collected and analyzed data scientific works about red wine, published over the past forty years. Statistics covering 19 countries of the world showed that in regions where red wine is traditionally consumed, cases of dementia among the population are observed several times less often.

   Researchers attribute this effect to the ability of resveratrol to reduce the stickiness of blood platelets and maintain vascular elasticity, which ensures a good blood supply to the brain. Resveratrol is found in both red and white wine. However, dark grape varieties have a higher content of this substance.

   Professor Edward Gee Nifsey, who led the study, said: “We are not encouraging people who have never drunk before to start drinking. But at the same time, it cannot be denied that the presence of alcohol in a person's diet in moderation can be beneficial to health. "

10. Protecting the skin from sunburn

    Grapes and their derivatives help reduce the harmful effects of ultraviolet light on the skin - this information was published in the "Journal of Agricultural and Food Chemistry" by scientists from the University of Barcelona (Spain).

    The authors explained that upon contact sun rays The article provides a large number of the results of scientific research showing the benefits of sunlight for human health. reactive oxygen species (ROS) are formed with human skin, which oxidize fats, DNA and other large molecules. This process, in turn, stimulates the activity of other enzymes that destroy the cells of the epidermis. The antioxidants found in wine and grapes inhibit ROS production and protect the skin from the harmful effects of sunlight.

11. Preventing diseases that lead to blindness

    Red wine can stop the uncontrolled proliferation of blood vessels in the eyeball, which leads to blindness, according to experts from the University of Washington and the School of Medicine in St. Louis. Scientists cite their arguments in an article published in the American journal "Vision Pathology".

    Experts believe that the occurrence of diabetic retinopathy and age-related macular degeneration is due to increased vascular growth (angiogenesis) of the eye, which is the main cause of vision loss in people over 50.

    The researchers explained that resveratrol contained in wine helps to eliminate pathological processes. This polyphenol is also found in fresh grapes, blueberries, peanuts, and several other fruits.

12. Stroke prevention

    "Red wine protects the blood vessels of the brain from damage, including preventing the occurrence of a stroke," wrote a researcher at Johns Hopkins University in the journal Experimental Neurology.

    Professor Sylvain Dore believes that resveratrol, present in red wine, is responsible for increasing the level of heme oxygenase, an enzyme that is produced in nerve cells of the brain when negative influences are threatened and helps to withstand serious complications.

    Dr. Dore added that it is not yet fully understood whether this factor is a direct effect of resveratrol, or whether wine contains other beneficial substances that may be necessary to stimulate the production of oxygenase.

13. Improving respiratory function and preventing lung cancer

    Dutch scientists have published the results of a scientific study, during which they analyzed the effect of resveratrol, contained in various types of wine, on lung function. Experts have confirmed that pure resveratrol has a positive effect on the respiratory system. It has also been noted that white wines are as good for the lungs as reds.

    Summing up the study, the head of the study said: “According to a number of surveys among various segments of the population, it was possible to find out that people who drink wine in moderation are significantly less susceptible to lung diseases. It's possible that resveratrol isn't the only beneficial ingredient found in wine. The beneficial effects on respiratory function are likely due to many other compounds that form in grape drinks during fermentation. "

    The results of another study, conducted by a group of scientists from the Kaiser Permanente Medical Center (USA), were published in the journal Oncology, Biomarkers and Prevention. Professor Chun Chao writes: “Antioxidant component grape wine serves as a reliable protection against lung cancer, especially among smokers. "

14. Increased levels of omega-3 fatty acids

    Wine is better than other alcoholic drinks at stimulating an increase in the level of omega-3 in plasma and erythrocytes - this is the conclusion made by experts from different European countries, who conducted a large-scale study under the auspices of IMMIDIET. The results were published in the "Journal diet food". More than one and a half thousand people from London (Great Britain), Abruzzo (Italy) and Limburg (Belgium) took part in the tests. All patients underwent a medical examination and completed a questionnaire about their eating habits. It turned out that people who regularly consume moderate amounts of wine have levels of Omega-3 in their blood as high as those who eat a lot of fish and seafood. Scientists have concluded that drinking wine acts as a kind of catalyst that triggers the replenishment of fatty acids that protect the heart from coronary artery disease.

15. Prevention of liver diseases

    A study from the Department of Medicine at the University of California, San Diego found that moderate consumption of quality wine halved the risk of non-alcoholic fatty liver disease compared to people who never consumed the drink. The findings have challenged traditional beliefs about the harmful effects of alcohol on liver health.

    One of the issues of the American Hepatology Hepatology cited facts proving that people who prefer wine are four times less likely to develop non-alcoholic fatty liver disease than those who drink beer, liqueurs and other alcoholic beverages.

16. Prevention of prostate cancer

    According to the results of a medical study published in June 2007 in the magazine "Men's Health", members of the stronger sex who drink red wine in moderation are 52% less likely to develop prostate cancer than those who never drank a grape drink.

    Experts consider 4-7 glasses a week to be the optimal amount of wine that can be consumed with health benefits. But even one glass, taken every seven days, reduces the risk of prostate cancer by 6%.

17. Diabetes protection

    Scientists from the Chinese Academy of Sciences, conducting experiments on laboratory mice, found that the element resveratrol contained in red wine and grape skins increases the body's sensitivity to insulin. This is influenced by the production of the sirt1 enzyme. Study leader Professor Kwei Zhai noted that insulin resistance is the most important factor in the prevention of type 2 diabetes, but the final conclusions about the benefits of wine for patients at risk of diabetes will be drawn from further experiments.

Red wine - contraindications

Summing up, it should be noted that all of the above applies to high-quality natural wines, but in no way applies to surrogate drinks made from low-grade raw materials using dubious technologies. Also, we must not forget that without harm to health, red wine should be consumed extremely in moderation, that is, no more than 100-150 grams per meal several times a week. Uncontrolled drunkenness damages the body and leads to many diseases:

mental disorders;

depressive conditions;

cardiomyopathy and arrhythmia;

hypertension, heart attack and stroke;

fatty degeneration of the liver;

cirrhosis and alcoholic hepatitis;

gastritis, stomach and intestinal ulcers;

tumor and other chronic pathologies.

The beneficial properties of red wine were highlighted by Hippocrates. Louis Pasteur spoke of the effect of wine no less positively. In many countries, such as France, red wine is considered the national drink and is consumed as a daily must-drink.

Red wine composition

The benefits of red wine as a natural product obtained from the fermentation of pure juice are undeniable. The drink contains many beneficial substances. The composition of red wine contains micro and macro elements: potassium, sodium, calcium, magnesium, iron, zinc, selenium, copper, chromium and rubidium. Thanks to the "bouquet", red wine has a beneficial effect on the activity of the cardiovascular system: it dilates blood vessels, lowers the level of harmful cholesterol and prevents the development of atherosclerosis.

Magnesium and potassium strengthen the heart muscle. Wine has no less positive effect on blood composition, increases the number of red blood cells, increases hemoglobin levels and reduces the risk of anemia, removes radionuclides and reduces blood density.

Drinking the drink has a stimulating effect on the digestive tract: it increases appetite, enhances the secretion of glands, helps to maintain a normal level of acidity in the stomach and enhances the production of bile. The substances contained in red wine normalize metabolic processes: chromium is involved in the synthesis of fatty acids, therefore, the use of red wine is allowed in many diets.

Red wine is a source of bioflavonoids and antioxidants - quercetin and resveratrol. They not only fight free radicals and prevent premature aging cells, but also prevent the formation of blood clots, reduce the risk of developing cancer. Resveratrol has a beneficial effect on the gums, strengthens them, prevents the appearance of plaque and prevents harmful bacteria such as Streptococcus mutans from adhering to tooth enamel.

Wine was not invented by humanity. The properties of stale grapes were discovered long ago and quite by accident. There is a beautiful legend on this score, and historians never came to a compromise on the time and place of the first mention of plant cultivation - the basis for grape wine. But since then, discussion of the topic: "Is red wine useful?" haunts neither men, nor women, nor states.

For residents of a number of European and Middle Eastern countries, red wine is a medicine for health, and its moderate drinking is an unwritten law, a tribute to long-term traditions. For some states, winemaking is an economic necessity, while for others it is an important part of exports.
In this article, only facts on the topic: "The benefits and harms of red wine for health", but to decide whether it is good to drink this alcoholic beverage, each person independently.

What are the benefits of red wine

Benefits of red wine

Before talking about the benefits of red wine, or answering the question "Why is red wine harmful?", Let's analyze the composition of this natural product. I would like to emphasize: the beneficial properties of red wine are found only when it comes to a quality drink prepared in compliance with all technological requirements, shelf life and aging.

Wine production is based on grapes, the natural composition of which is very diverse and contains many vitamins, natural antioxidants and preservatives (for example, tannin), macro- and microelements. This explains the health benefits of red wine.

For the heart, blood and cells, potassium and calcium, magnesium and sodium, chromium and iron, zinc and a number of useful elements, thanks to which red wine has useful properties, helping to normalize red blood cells and hemoglobin, lower cholesterol and blood sugar, strengthen muscles of the heart, as well as promoting the removal of radioactive substances.

A separate stimulus for the body is given by antioxidants (flavonoids, in particular, resveratrol), providing stimulation of the immune system, protecting it from viruses, normalizing metabolic processes in the liver and cells, preventing their degeneration.

Tannin also has a beneficial effect on health, which localizes possible vascular anomalies and gives them elasticity, reducing the risk of atherosclerosis and reducing the harmful effects of smoking.

There is a belief that the benefits of dry red wine are also that it reduces the risk of diabetes, can improve vision, the condition of the oral cavity and skin. Well, there is no need to talk about the prevention of acute respiratory viral infections and influenza - this property of dry wine for health is used by everyone who has tried this at least once. divine drink to recover from a dangerous illness and exhaustion.

Red wine is useful both as an antiseptic that can neutralize harmful microflora, and as a drug for stress. Properly prepared homemade wine will also ensure a restful sleep. Elderly people with occasional use of dry red wine will be able to notice an improvement in hearing, or, at least - a decrease in its regression.

Care must be taken to use the properties of alcohol to regulate blood pressure. Table (sweet and semi-sweet) varieties increase, and dry ones lower blood pressure. But we must remember that no matter what wine you choose, you need to know the measure in everything: it is not recommended to drink every day: there is only benefit from natural and high-quality alcoholic beverages in small quantities.
It seems that the answer to the question "Is dry red wine healthy?" will be incomplete if you do not tell about its benefits separately for men and women.

For men

Men who drink in moderation can not only count on an increase in potency, but also avoid the manifestation of secondary female sexual characteristics in the body. The fact is that those who drink dry red wine decrease the amount of aromatase, an enzyme that modifies testosterone into female hormones, and increases the resistance of prostate cancer cells. Therefore, drinking red wine for men in moderate doses is vital - the masculinity is easier to preserve than to restore later.

The benefits of red wine for men are not limited only to the prevention of sexual diseases, but also is the prevention of vascular diseases, successfully resisting cardiac pathologies (heart attacks, strokes).

For women

Glass of red wine

Let's start with sexuality again. It's no secret that small doses of alcoholic drinks increase sex drive. This fully applies to red wine, which, moreover, several times enhances the feeling of intimacy. What makes a woman sexy, desirable and attractive? Self confidence. And this very confidence gives her a feeling of youth, beauty, firm and elastic skin.

It is about the female skin that collagen takes care of, the activity of which in the body is stimulated by the components contained in the wine. This element, which contributes to the strength and elasticity of the skin, improves appearance women, providing firmness and healthy skin tone.

But it's not just that there are oral benefits of red wine. Red wine, if used in home SPA programs, helps to prevent cellulite and gives a feeling of freshness: it is enough to add a few glasses of dry red wine to the water while taking a bath. It is only important to observe the temperature regime of the water - it should not be hotter than 35-36 degrees.

Agree, this pleasure is not so expensive at home (in SPA salons the prices for such procedures are very "bite"), and you will get benefits and bliss with a margin for several days in advance. Melatonin, which is abundantly contained in wine drinks, and conducive to a sound and healthy night's sleep.

The benefits of red wine for women are not limited to beauty and tranquility. This drink plays an important role in the prevention of female diseases and discomfort.

Fructose, one of the constituent elements of red wine, cleanses the body of oxalic acid salts and esters. Resveratrol blocks the activity of breast cancer. Other components reduce the likelihood of kidney disease, regenerate thyroid secretion. During the period of extinction of menstrual function, red wine will reduce pain syndromes.

And, finally, dry red wine because of its low calorie content is called the "miracle element" of any diet. A high-quality drink enhances metabolic processes, which, in turn, suppresses obesity processes. Therefore, many nutritionists recommend drinking several glasses of dry wine per week.
Anyone who prefers rosé wine should understand that the therapeutic and prophylactic effect of red wine is slightly stronger, while that of white wine is weaker.

Contraindications

Wine storage

Despite the many benefits of moderate and regular consumption, dry red wine is both beneficial and harmful. Almost any product, even the most natural one, can cause individual intolerance. Therefore, if you want to use wine as a panacea for many ailments, the consultation of a medical specialist on this matter is strictly required.

Wine is an alcoholic drink, and alcohol is incompatible with the acute forms of any disease. It is also a serious allergen. At diabetes mellitus, chronic diseases of the gastrointestinal tract, gout, alcohol is especially dangerous.

Hereditary alcoholism is also a major reason for avoiding wine. Abuse will negatively affect mental health, causing physical dependence on alcohol. Problems with insomnia are not excluded.

With abundant "libations", the work of the heart and liver will be disrupted, oncological complications of the oral cavity and esophagus may occur, migraine attacks are possible.

The topic of "pregnancy, lactation and alcohol" stands apart. Some doctors do not mind one or two glasses to relieve tension in the muscles of the uterus, but in each case, the decision is made by the attending gynecologist. And during feeding, any alcohol is contraindicated!

Discussions about the usefulness of wine in the prenatal development of a child also remain controversial. No evidence base and clinical research no, and most likely - it cannot be. Therefore, it is best to refuse any alcohol during pregnancy and lactation, well, except perhaps adding it to the bath for home SPA procedures.

So what is more - good or bad - from drinking wine?

Let's note again: it all depends on what quality the wine product is used, in what quantity and with what regularity. For both men and women, only high-quality alcohol is recommended. Wine made from concentrates, or produced in violation of the technological cycle, as well as exceeding reasonable doses, will not bring the expected benefits, and possibly harm health.

About the meal

Dry wine contains sugar less than 3 g / dm3, its calorie content is about 75 kilocalories per 100 ml, the strength is up to 13 degrees. Red wines have astringency, for the full disclosure of the bouquet, the drink is recommended to be served at a temperature of 20 to 25 degrees Celsius. Wine should be drunk slowly, then you will get much more pleasure from drinking it.

A great company for dry red - dishes from poultry and game, veal and lamb, barbecue, fish, pilaf and boiled pork, as well vegetable dishes and cheese.
Few people believe that fruits are well suited to dry red wine. But the sour taste of dry wine, coupled with sweet oranges or peaches, gives a special piquancy to this combination.

1. Wine is mentioned about 500 times in the Holy Scriptures.
2. The science of wine is oenology.
3. Fear or fear of wine is oenophobia.
4. The most popular wine in the world is dry, the share of red wines is 55%.
5. The most expensive wine in the world was sold at the beginning of the 21st century at the Sotheby’s auction for more than 200 thousand euros.
6. The most big bottle the world's wine has a height of 1.8 meters and a weight of 585 kilograms.
7. The first corkscrew appeared in 1795.

Once again, we note that the beneficial properties of red wine should not stimulate its excessive use.

Chemical composition of wine

The consumption of red wine has been supported by society for many years for its medicinal properties. The call “Let's live to be 150,” and the claims that the chemicals inside it can help prevent cancer are no doubt very gratifying, especially to justify a glass of wine (or several), but are they true? Also, "tannins" are usually mentioned in wine circles when discussing the taste and quality of wine, but what are tannins, and what effect do they have on the quality of wine? Now we will try to clarify the situation a little.

Wine in general and grape wine in particular has an extremely complex chemical composition with more than 600 organic and inorganic substances.

On average, red wine contains 86% water, 12% ethyl alcohol and about 1% glycerin. Among organic acids milk, lemon, apple, vinegar and amber wine predominate in wine ≈ 0.4%. Tannins and phenolic compounds account for only 0.1% - but these are the ones we will look at when considering the compounds that contribute to the color and taste of wine.

In wine, we are primarily interested in finding flavonoids - a class of phenolic compounds commonly found in various plants. What are phenolic compounds? Phenol, the simplest example of a phenolic compound. It consists of a hydroxyl group (an oxygen atom bonded to a hydrogen atom) bonded to a benzene ring, which contains six carbon atoms. Phenolic compounds in wine are somewhat more complex, but they all include several units of phenol in their structure.

There are four sub-classes of flavonoids found in wine:

• anthocyanins;
• catechins (or flavan-3-ols);
• flavonols;
• tannins.

Each of them, in turn, contributes in some way to taste or color. Due to the differences in the huge range of compounds contained in the wine, we have such a variety and uniqueness of wines.

Anthocyanins:

Anthocyanins are widespread in nature and are plant dyes that give foliage, flowers, fruits and berries a variety of shades from pink to black-purple.

During the processing of grapes, anthocyanins are extracted from the skins of the grapes. The color of young red and rosé wines is mainly determined by the presence of anthocyanins and their derivatives. It should be noted that the color of anthocyanins is significantly influenced by the pH of the medium. Acids in wine lead to a red color, but in alkaline solutions, the same substances can give a blue color, or even green and yellow at higher alkalinity.

In wines, anthocyanin molecules undergo a wide range of reactions to form larger “complexes” that not only contribute to the red color of the wine, but also make anthocyanins more resistant to oxidation. During polymerization, the color of the wine changes from ruby ​​red (young) to brown (old). It is due to the formation of complexes that the wine does not lose color during aging.

The aging of wines leads to a decrease in the content of anthocyanins, which is associated not only with polymerization, but also with the formation of insoluble brown precipitates. It is believed that the main reason for the precipitation of anthocyanins is their oxidation.

An important property of anthocyanins is their strong bactericidal effect. They inhibit the development of fungi and lactic acid bacteria... Unfortunately, old red wines, which are practically free of anthocyanins, lose their bactericidal properties.

Catechins:

Pure catechins have a bitter, slightly astringent taste, which acquires a pleasant astringency in oxidized and condensed catechins. They mainly come into wine from grape seeds, their concentration in red wine can reach 800 mg / l. Catechin and epicatechin are the main flavan-3-ols found in red wine. These compounds are also found in high concentrations in tea and dark chocolate. Their health benefits also come from their antioxidant activity.

Grape polyphenols play an important role in the formation of the most important properties of wine. Thus, wines made from grapes with a high content of catechins have an excessively tart, rough taste. With a lack of these compounds, the wine acquires the so-called "empty" taste. On taste properties wine and its color are greatly influenced by the reactions of polymerization and oxidation of catechins, which occur most intensively during the maturation of wine. The oxidation products of catechins have a slightly astringent pleasant taste and a golden-brownish color of varying intensity, making it easy to distinguish aged wines from young ones.

Flavonols:

Flavonols are similar in structure to flavan-3-ols with only a couple of minor differences. Significantly enough, flavonols do not contribute to the bitterness of wine like flavan-3-ols. Flavonols have antioxidant properties, but research shows that they are present in red wine at too low a concentration to be considered a good source of antioxidants, at least when compared to other natural sources such as yellow onions or tea. However, they help give color to red wine by forming complexes with the previously mentioned anthocyanins.

Tannins. Tannins:

The quality of red wines is highly dependent on the quality of the tannins. They are the soul of the wine. In grapes, tannins are found in the skins, seeds and combs. The tannins in the green particles of the stalks do not have such a sharpness, and the tannins in the seeds are the toughest and add unnecessary roughness to the wine. Therefore, winemakers try to concentrate on the extraction of noble tannins from the skin of the berries. These tannins make up 20 to 30% of all tannins available. Some tannins also come from the barrels in which the wine is aged.

Grape and wine tannins are condensed tannins produced by the polymerization of several flavan molecules.

Tannins give a specific taste to red wine, which distinguishes it from white. White wines, by the way, have much lower tannin levels than red wines, in part due to the fact that they ferment without skin and ridges. Tannins in white wines more often come from wood. This explains the shorter life span of white wines and the absence of astringent and astringent components in their taste. When we drink wine, the tannins interact with the proteins in our saliva to form a sediment that makes us feel dry. Changes in tannin concentration will also be reflected in the perceived dryness. Tannins also contribute to color by forming complexes with anthocyanins.

Tannins are a kind of "preservatives" of wine, only due to their presence and possibly a long aging of wines. Aged wines give a feeling of fullness of taste, they completely lack the excessive astringency and roughness of the bite of young wines, which are overly saturated with tannins. Therefore, if the wine is consumed young, the contact of the wort with the pulp is limited.

The benefits of red wine:

Reports of the benefits of red wine began to surface more than two centuries ago. In the early 90s of the XX century, the "French paradox" was highlighted in the media, but studies of the effect on the body of resveratrol, one of the biologically active components of red wine, were not widespread until the discovery in 1997 of the ability of resveratrol to prevent the development of cancer ... This fact has greatly increased the interest of scientists in the study of this antioxidant.

It has long been noticed by physicians that the death rate from heart disease in France is lower than in any other developed country. French people eat four times more than Americans butter and three times more lard, adore fatty goose liver, smoke more, and their mortality from heart disease is two and a half times less! This phenomenon was called the "French paradox". Diet studies have shown a relatively high consumption of fruits and vegetables by the French, which in themselves reduce the risk of heart disease, but the main feature was the high level of wine consumption, with red wine.

Resveratrol - an antioxidant in red wine

Resveratrol as an antioxidant is 5 times stronger than beta-carotene, vitamin E - 50 times, vitamin C - 20 times

Resveratrol is a polyphenol found in red wines and several other plant and mushroom foods. It is the most powerful natural antioxidant, which exceeds beta-carotene by 5 times, vitamin E - 50 times, vitamin C - 20 times. Intensive studies were carried out, during which it was proved that this substance prolongs the life of the studied living creatures: yeast fungi, fruit flies, worms and fish. The maximum life span of fish has increased by 59%.

Resveratrol is produced in the skins of grape bunches in response to extreme factors such as low temperatures or a powerful ultraviolet effect, as well as to counteract various infections, including fungal ones. Thus, resveratrol, figuratively speaking, is a reliable guardian and protector of grapes. Regular consumption of whole red grapes (and red wine) high in resveratrol has long been noted to reverse many diseases.

Resveratrol, in studies in mice, helps prevent high blood pressure (hypertension) in mice, lowers blood sugar, and also has anti-inflammatory effects.

It is worth noting, however, that the level of resveratrol present in red wine is insufficient for a noticeable therapeutic effect - at least it was not noticed during the nine-year study period.

In custody:

In the end, I would like to add that wine is still a drink that contains alcohol, and in order for it to provide health benefits, they do not need to be abused. Also, the wine should be chosen carefully, because the information described above is valid only for natural wine from grapes.

Polycystic ovary syndrome (PCOS) is one of the most common hormonal endocrine disorders, affecting about 5-10% of women of childbearing age. It is characterized by an increase in the level of male hormones and insulin in the body. Resveratrol, a natural ingredient and powerful antioxidant found in red wine, grapes, raspberries, and peanuts, appears to help address this hormonal imbalance, the researchers believe.

PCOS is known to interfere with ovarian function. The main signs of this disorder are irregular periods, excess of androgens (male sex hormones) in the body and polycystic ovary disease.

The exact cause of PCOS is unknown, but the syndrome has been linked to abnormal hormone levels, including elevated insulin levels. Increased levels of male hormones can contribute to infertility, weight gain, acne, and excess body hair growth.

The study involved 30 women with polycystic ovary syndrome who were divided into two groups: one received 1500 mg of resveratrol daily, and the other received a placebo. At the start of the study and after three months of supplementation, the women had a blood test taken to measure levels of testosterone and other androgens. Also, at the beginning and at the end of the study, the participants underwent a glucose tolerance test.

It turned out that the group taking resveratrol had a 23.1% decrease in testosterone levels. But in the group that was given a placebo, on the contrary, the level of this hormone increased by 2.9%, writes Medical News Today.

In addition, the group receiving resveratrol supplements saw a 22.2% decrease in the levels of another male hormone, dehydroepiandrosterone sulfate, while the second group increased its levels by 10.5%.

The researchers also found that resveratrol not only reduced androgen levels, but also positively influenced the risk factor for diabetes. For example, in women in the resveratrol group, fasting insulin levels decreased by 31.8% during the three-month experiment. They also have increased insulin sensitivity.

"The results suggest that resveratrol may improve the body's ability to use insulin and potentially reduce the risk of diabetes. Resveratrol supplementation appears to help reduce the likelihood of metabolic problems that are common in women with PCOS," says study lead author Anthony J. Duleba of the University of California, San Diego.

Other studies support resveratrol's potential for beneficial effects on health. So, earlier scientists found out that resveratrol has anti-inflammatory properties, capable, as shown by experiments on rodents,. It is also believed to reduce the risk of cancer and heart disease.