Red Wine Reduces Heart Risks

Submitted by Sharon Hopkins on July 6, 2007

Wine is a fermented alcoholic beverage of unchanged grape juice. Wine color is not regulated by the grape juice, but by the presence or absence of the grape skin. The red color of red wine is attributed to 'maceration', a technique using the skin with the juice, during the process of fermentation.

Red wine is a storehouse of antioxidants. It is effective in the prevention of coagulation of blood and arterial plaque. Research reveals that a drink of red wine for women and two drinks for men are beneficial.

It reduces the probability of cardiac arrest in many. It also helps in protecting against further attacks in those individuals, who have already experienced one. It increases the ‘good’ HDL cholesterol and reduces the ‘bad’ LDL cholesterol.

Regular red wine drinkers are less prone to heart diseases.

The nature of red wine being ‘heart-friendly’ is attributed to the ample antioxidants and phenolic components. The prominent one is resveratrol. Resveratrol is a compound, usually seen in grapes and is effective in protecting against blood clots and in increasing the HDL cholesterol levels.

Flavanoids also saves from blood clots and prevents the plaque formation in arteries. These flavanoids and antioxidants are available in red grape juice. Some studies also reveal the presence of certain factors, such as a vegetable and fruit-rich diet with low fat and increased activity or exercise, in exhibiting lowered bad cholesterol levels.

Alcohol consists of empty calories and is not recommended for non-drinkers. Moderate drinking of 4 ounces of wine or 12 ounces of beer are advised for women and double as this for men.

Moderate alcohol consumption is helpful in prevention of plaques, especially in the heart, as plaques reduced blood flow to the heart, resulting in hypertension and also inhibits thrombus formation, causing angina pectoris or chest pain, which can be lethal.

Quercetin is also a flavanoid, acting as a member of class flavanols. It is seen in the barks and rinds and is a glycone in plants. Red wine, onion and green tea are excellent sources of quercetin. It dilates the blood vessels and oral supplementation studies reveal the hypotensive action. Quercetin opposes the leukotriene manufacture and reduces lipid peroxidase, an inflammatory enzyme. It has a potent effect against baker’s cyst, injury, asthma, asthma and rheumatoid arthritis. It exhibits its efficacy by stopping the replication of polio and herpes viruses. It is beneficial against neural and vision damage.