Resveratrol in Red Wine

Experts have debated at length whether moderate consumption of alcohol delivers any health benefits. When considering the benefits of red wine consumption, it is not the alcohol content that is receiving the attention but amount of resveratrol that is present in red wine.

Sources of resveratrol can be found in several plants including peanuts, mulberries, blueberries, dark chocolate, cocoa, and eucalyptus, although it is highly concentrated in the skins of red grapes. These grapes come in several varieties used to make wine, such as Vitis vinifera, muscadine, and labrusca grapes. Although resveratrol is found most abundantly in the fruit skins, it is also found in the vines, roots, seeds and stalks of these plants.

These plants produce resveratrol, a substance that acts as a natural antibiotic to protect from disease. In cooler climates, fungal infections are more common than in warmer climates. In response to this threat of infection, the grapes produce higher levels of resveratrol when grown in cool climates.

The reason that wine is an excellent source of resveratrol is attributed to the length of time that grape skins are kept in the product while it ferments. Red wine has higher concentration levels than white wine, as the grape skins are removed early in the process when making white wine. However, grape juice does not contain significant levels of resveratrol, as the product is not fermented.

For many years, Japanese and Chinese cultures have used resveratrol to treat fungal diseases, inflammation, allergies, and hypertensive disorders. The scientific community only took notice of this amazing supplement recently, when studying the benefits of red wine consumption.

While observing the French culture, a lower incidence of cardiovascular disease was discovered than in other developed cultures with a similar high fat diet. This result was attributed in part to their red wine consumption and the amount of resveratrol it contained.

A study by Dr. Paliyath at the University of Guelph, Ontario, showed that consumption of grapes and red wine can decrease the growth of cancerous tumors in immune-impaired mice. The researchers separated the mice into three separate groups. For a period of thirty three days, one group was fed polyphenols (an antioxidant thought to protect against health problems and the effects of aging) extracted from Merlot grapes, the second group was fed polyphenols extracted from Merlot wine, and the third group did not receive any polyphenols. After this time, the mice received an injection of breast cancer cells that were estrogen negative and then were tested for tumor growth. The first group who were fed the grape extract showed no signs of tumor growth. The second group showed some tumor growth, but the rate of growth was about fifty percent slower than the third group that received no polyphenols. Both red wine and grapes seemed to inhibit the growth of cancer cells.

Further studies are now being conducted on the long-term effects of red wine consumption, in particular resveratrol, and its effectiveness as an antioxidant and a cancer-fighting agent. Although the results are still inconclusive, there does not seem to be a negative health risk associated with resveratrol in red wine.
The American Heart Association suggests that the maximum amount of alcohol to consume daily not exceed one or two glasses. Any more than this amount will cause negative side effects that will counterbalance the positive health effects of resveratrol.