Consumption of wine

Only very recently have the government and other health agencies bowed to the preponderance of clinical, experimental, epidemiological, and historical evidence that moderate consumption of wine is not only not detrimental, but is beneficial. The proven benefit is in lowered incidence of cardiovascular complications in wine consumers. This apparently accounts for the relative health in this regard of people in Erance, Italy, and other Mediterranean countries even though their diet is otherwise less healthful (more fat particularly). 

These assays measure the level of protection provided to the naturally occurring carotenoid derivative crocin from bleaching by the radical generator AAPH. The assay was originally suggested by Bors and others (1984) and modified by Tubaro and others (1998), who used it to show that plasma antioxidant capacity is deeply influenced by the consumption of wine. The addition of a sample containing chain-breaking antioxidants results in the decrease in the rate of crocin decay. The sample is monitored for 10 min at 443 nm. 

There is a more interesting, and possibly more important, explanation. A principal difference between American and French diets is the consumption of wine, specifically red wine. Could there be something in wine that accounts for the French Paradox Attention has been focused on a class of compounds found in red wine called polyphenols (they are found in white wine as well but in much smaller amounts). These have potent antioxidant properties. Most of the attention has been focused on resveratrol ... 

Some polyphenols inhibit platelet aggregation reducing the risk of thrombosis [171-173]. This effect may be due to a series of interaction of flavonoids in different biochemical pathways, such as by inhibition of cyclooxygenase and lipoxygenase, that are involved in the arachidonic acid metabolism in the platelets, or by inhibition of the formation of tromboxane and of the receptor function of the same [173-176]. Regular consumption of wine, tea and chocolate has been associated to the reduction of platelet aggregation, cardio-vascular diseases and thrombosis [171,177-179]. 

The consumption of wine tob three and a half bottles per head from 1785 to 1794. It fell to three bottles from 1794 to 1814 and from 1814 to 1820 to two bottleB. After that one and three-tenths bottle per head. 

An interesting case is the prevention of cardio-vascular diseases as a result of the consumption of wine. Like most fruits grapes are rich in polyphenols, and the process of wine making results in the concentration of polyphenols. Wine polyphenols are considered to have beneficial effects on coronary heart disease and atherosclerosis. The presence of polyphenols in wine are thought to be the reason for the French paradox France was shown to have a coronary mortality rate close to that of China and Japan in spite of the high amount of saturated fat and cholesterol levels in the French diet. The consumption of red wine in France, however, is considerably higher than in either China or Japan (Staggs, 1996). 

Pendurthi UR, Williams JT, Rao LV. 1999. Resveratrol, a polyphenolic compound found in wine, inhibits tissue factor expression in vascular cells A possible mechanism for the cardiovascular benefits associated with moderate consumption of wine. 

The amount of S02 added to foods is self-limiting because at levels from 200 to 500 ppm the product may develop an unpleasant off-flavor. The acceptable daily intake (ADI) is set at 1.5 mg/kg body weight. Because large intakes can result from consumption of wine, there have been many studies on reducing the use of S02 in wine making. Although some other compounds (such as sorbic acid and ascorbic acid) may partially replace S02, there is no satisfactory replacement for S02 in wine making. 

Q3 Billie drinks modestly she is not exceeding the recommended maximum weekly intake for women. In addition there is some evidence that moderate consumption of wine, particularly red wine, can benefit the heart. Although cigarette smoking contributes to overall cardiovascular risks, it does not appear to be directly associated with hypertension, unless it is very heavy. 

St Leger, A. S., Cochrane, A. L., Moore, F. (1979). Factors associated with cardiac mortality in developed countries with particular reference to the consumption of wine. The Lancet, 1, 1017-1020. 

Combining data for all three U pes of alcoholic beverages masks some important differences, however. A more precise look at the per capita consumption decline in the 1980s to the mid-1990s reveals that it was due largely to a reduction in the use of hard liquor. In ftict, the Lakins ct al. (2005) report showed that in 1995 the per capita consumption of alcohol from hard liquor was at its lowest point since 1939. From 1995 to 2003, there were slight increases in the consumption of wine and hard liquor, and beer stayed about the same. 

There are presented here a selection of statistical tables taken mainly from government publications and compilations obtained therefrom which indicate with some accuracy the trends in the United States production and consumption of wines and liquors. The data are presented with a reservation that their accuracy, at best, is qualitative. 

By combining the data in Tables 37—39 apparent consumption of wine is obtained. For the period 1912 to 1919 it averaged 49,233,000 gallons. 

Table 40.—Apparent Consumption of Wine in the United States, Fiscal Years...

Winemaker s exposure to alcohol may create another serious problem - alcoholism. However, it has been established that low to moderate consumption of wine, defined as three to five glasses per day, is associated with lower mortality from cardiovascular and cerebrovascular disease (Gronback et al. 

It is prudent to note that only the moderate consumption of wine has shown a potential decrease in the risk of certain diseases, whereas excessive consumption is harmful and associated with increased mortality. Recently, supplementation with Concord grape juice for 12 weeks has been found to improve memory function in older adults (sample of 12 persons) in pre-dementia conditions [18]. 

Along these lines, We have explored the possibility that red wine and red wine phenolics (e.g., anthocyanin fraction) promoted the formation of NO from nitrite in a pH-dependent and concentration-dependent way. This has been substantiated in vivo in healthy volunteers by measuring NO in the air expelled from the stomach, following consumption of wine and nitrate, as measured by chemiluminescence (Gago et al, 2007). Structure-activity studies revealed that the formation of NO from nitrite directly correlates with the reduction potential of the several phenols tested, including dimers B2, B5, B8, catechin, epicatechin, and quercetin, among others (results not published). EPR studies showed that, mechanistically, the reaction involves the one-electron reduction of nitrite to NO by the polyphenols and the concomitant formation of phenol-derived phenoxyl radicals (Gago et al, 2007) (Fig. 11.1). 

Lopez-Abente, G., Sanz-Anquela, J.M., and Gonzalez, C.A., Consumption of wine stored in leather wine bottles and incidence of gastric cancer. Archives of Environmental Health, 56, 559, 2001. 

The term wine refers to the fermented juice of the grape. If other fruit juices are used to make wine, the name of the fruit must precede the word wine. Wine is believed to have been one of the oldest medicines in the world and has long been used as a base for many tonics. However, most people drink wine for enjoyment. Recently, Americans increased their consumption of this beverage at the expense of other alcoholic drinks, as evidenced by the fact that the per capita sales of all types of wine in the United States doubled in the period between 1956 and 1976." Since 1976, the per capita consumption of wine has not changed much it has gone from 2.7 gal to 3.0 gal. 

The growth of the American wine industry during the 20th century was interrupted by Prohibition, which lasted from 1919 to 1933. However, the consumption of wine has risen steadily since 1933 and there have been many innovations and improvements in the production of wines as a result of research programs in viticulture and enology. What were formerly the trade secrets jealously guarded by a few winemakers have now been formulated into scientific practices of the entire industry. As a result, many high quality American wines are available at very reasonable prices. 

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