Cheers to red wine!
I'm sure you've heard that in moderation red wine helps to reduce your risk of heart disease, but new research suggests that's not where the benefits end.
When it comes to wine’s health capabilities, here’s what we know:
It’s been well documented that moderate amounts of alcohol can raise your good cholesterol (HDL-cholesterol) and thin your blood. This is thought to be one of the primary cardiovascular benefits from wine (red and white), as well as hard liquor and beer.
Non-alcoholic phytochemicals in wine, such as flavanoids and resveratrol, act as antioxidants and prevent molecules known as “free radicals” from causing cellular damage in the body. Although some studies which have focused on the health benefits of resveratrol use much greater dosages than you’ll find in an average glass of wine, resveratrol has been shown to prevent blood clotting and plaque formation in arteries by altering lipid profiles and plasma viscosity. Findings from a recent study suggest that resveratrol can produce potent anti-thrombotic agents that can potentially improve cardiovascular health and lower the risk for coronary heart disease. In animal studies, resveratrol reduced tumor incidence by affecting one or more stages of cancer development.
Red wine provides much more resveratrol compared to white. That’s because the longer the skin is kept on the grape during the wine making process, the greater the concentration of resveratrol in the wine. In the case of white wine production, the skin is removed before fermentation, giving white wines a lower concentration in resveratrol compared to red wines. Also, wines made in cooler climates have greater amounts of resveratrol too. Thus, red wine from cool climates have the most resveratrol.