What's in wine? A clinician's perspective.

Autor: Haseeb S; Division of Cardiology, Kingston Health Sciences Centre, Queen's University, Kingston, Ontario, Canada., Alexander B; Division of Cardiology, Kingston Health Sciences Centre, Queen's University, Kingston, Ontario, Canada., Santi RL; Division of Cardiology, Hospital Italiano de La Plata, Buenos Aires, Argentina., Liprandi AS; Division of Cardiology, Sanatorio Guemes, Buenos Aires, Argentina., Baranchuk A; Division of Cardiology, Kingston Health Sciences Centre, Queen's University, Kingston, Ontario, Canada. Electronic address: barancha@kgh.kari.net.
Jazyk: angličtina
Zdroj: Trends in cardiovascular medicine [Trends Cardiovasc Med] 2019 Feb; Vol. 29 (2), pp. 97-106. Date of Electronic Publication: 2018 Jun 26.
DOI: 10.1016/j.tcm.2018.06.010
Abstrakt: Alcoholic beverages, specifically wine, have been consumed for many years. Wine is postulated to play an important role in the improvement of cardiovascular risk factors. Most epidemiological studies have found sustained consumption at light-to-moderate amounts to increase HDL cholesterol, reduce platelet aggregation, and promote fibrinolysis. Wine consumption has been inversely associated with ischemic heart disease, and the alcohol-blood pressure association, in most studies, follows a J-shaped curve. These outcomes have been attributed to the molecular constituents of wine, namely ethanol and polyphenols. Due to the continued interest in wine as a biological beverage, we review the chemistry of wine as clinicians, including its chemical composition, viticulture and enological practices, and other chemical factors that influence the bioactive components of wine. We also outline the biological effects of wine components and directions for future research.
(Copyright © 2018. Published by Elsevier Inc.)
Databáze: MEDLINE
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