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Red wine: Life Saver or Hoax?

Have you heard of the French paradox? It is something that has not scientific, fashion, dietitians and one French for years. The question is: how the French maintain low rates of CHD mortality, while food consumption is so high in saturated fats and smoking copious amounts of cigarettes? Were all just born lucky, blessed with amazing genes? Or it could be something else, something, say, the fact that drinking large amounts of red wine? This speculation led many research on the nature of red wine, and the discovery of a compound called resveratrol, polyphenols. Suddenly, resveratrol was being touted as a panacea, capable of preventing cancer, heart attacks, and even aging. Doctors began prescribing a glass of red wine a day, and the seemingly endless health benefits. But how much of this is exaggeration, how hard fact? Take a look and sort the truth from fiction, and see if red wine is actually a protector of wine or a delicious deception.

First, let a look at what's in red wine. The two key ingredients that get people excited are the flavonoids and resveratrol, which are polyphenolic compounds found in the sorting plants, vegetables and fruits. Everyone knows that vegetables and fruits are good for you, and some scientists are beginning to suspect that the reason active could be partly due to flavonoids, while resveratrol has been linked to interesting studies on the prevention of cancer and aging.

Although would be fun to be sensationalist and say that yes, flavonoids and resveratrol are miracle cures, the results of numerous scientific studies are mixed. When comes to preventing cardiovascular disease, significant reductions have been associated with alcoholic beverages, though not necessarily a particular component within they. Meanwhile flavonoids and resveratrol, an antioxidant effect, anti-inflammatory, and other potential anti-atherogenic properties, has not been conclusively linked to the prevention cardiovascular diseases; the reason is that in some studies of wine decreased the risk of heart disease than beer and spirits, while in others that are not correlated. There is also speculation that people who drink wine contextually healthier than those who drink beer and spirits (diet, exercise, etc.).

Exciting, both resveratrol and flavonoids have been shown to inhibit proliferation of a variety of human cancer lines from breast, prostate, stomach, colon, pancreas and thyroid cancer. However (and this is the key part of this article in its entirety), this has only been shown in studies in laboratory animals at very high doses. One of the things on the resveratrol that is rarely mentioned is that it has very limited bioavailability, the sense of that little enters the bloodstream, with most becoming resveratrol metabolites. Thus, the laboratory conditions include exposure of cells to almost 100 times the chemical as everything they ever be exposed to their own cells (except briefly the cells lining the stomach).

This goes for the flavonoids. Research has shown very interesting results on animals under laboratory conditions, ranging from cancer to endothelial function vascular disease, neurodegenerative nothing conclusive has been shown in tests involving humans.

So what Should you about this? Basically that resveratrol and flavonoids have been associated with very exciting studies with animals in large doses, and that while the potential benefits of such will be extended human beings, nothing conclusive has yet to be proven in scientific research. Does this mean you should stop to enjoy a glass of wine? Ha! By Absolutely not! But next time you pour a bit of Pinot Noir, raise a toast to the potential benefits, and hope to join us in some early tests there will be half of the claims are true!

What foods are the highest in flavonoids? What are its health benefits?

How mg many of the flavonoids consumpt Where a person a day to prevent or reverse related illnesses due to the decreased permeability of microvasculars?

Citrus: Citrus bioflavonoids include hesperidin, quercetin, rutin (a glycoside of quercetin) and tangeretin. Besides having antioxidant activity and capacity increase intracellular levels of vitamin C, rutin and hesperidin exert beneficial effects on capillary permeability and blood flow. They also show some of the anti-allergic and anti-inflammatory benefits of quercetin. Quercetin can also inhibit reverse transcriptase, a part of the replication process of retroviruses. The relevance treatment of this inhibition has not been established. Hydroxyethylrutosides (HER) have been used in the treatment of capillary permeability, hemorrhoids, bruises, and varicose veins. Tea: Antioxidant compounds in green tea flavonoids are powerful, thought to reduce incidence of cancer and heart disease. The major flavonoids in green tea are catechins (catechin, epicatechin gallate, epicatechin and epigallocatechin gallate (EGCG)). In the produce herbal teas such as oolong tea and black tea, the leaves can oxidize, during which the enzymes present in tea convert some or all of the catechins to larger molecules. White tea is being investigated as the least processing of tea and sample with the largest amount of catechins known to occur in sinensis.However camellia, green tea is produced by steaming fresh leaves cut that inactivates these enzymes and the oxidation does not occur significantly. Wine: grape skins contain significant amounts of flavonoids and other polyphenols. Both red wine white and contain flavonoids, however, since red wine is produced by fermentation in the presence of grape skins, red wine has been found to contain levels high in flavonoids and other polyphenols such as resveratrol. Here is information from the USDA on this: http://www.nal.usda.gov/fnic/foodcomp/Data/Flav/flav.pdf

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