Abstract
Wine and alcohol consumption has been considered to be protective against coronary
heart disease development, an oxidative stress associated disease. Wine contains polyphenols
displaying antioxidant properties tested in in vitro and in vivo studies. Due to this, a general consensus exists, both among the general public and
the scientific community, that wine, particularly red wine, is an antioxidant beverage.
Alcohol consumption, however, is associated with oxidative damage. Several studies
have been carried out on the antioxidant health benefits of wine and wine polyphenols.
However, adequate scientific evidence (Level I or II) is required to be provided before
recommendations or statements which can reach the general public can be formulated.
Here, we summarize the state of the art of the up-to-date body of knowledge, and the
extent to which there exists evidence of the benefits of moderate wine consumption
on oxidative damage in humans. From the available data, there is no evidence, at present,
that sustained wine consumption provides antioxidant benefits in healthy volunteers
other than to counteract a possible pro-oxidative effect of the alcohol. On the contrary,
data on the antioxidant protective effect of red wine in oxidative stress situations
are promising. In this way, the postprandial oxidative stress after a meal, despite
the diversity of biomarkers used for its evaluation, is counteracted by the ingestion
of wine. Further studies are warranted.
Keywords
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Article info
Publication history
Published online: August 06, 2009
Accepted:
June 29,
2009
Received in revised form:
May 29,
2009
Received:
March 10,
2009
Identification
Copyright
© 2009 Elsevier Ireland Ltd. Published by Elsevier Inc. All rights reserved.
