Studies have consistently demonstrated that moderate consumption of alcohol and wine is statistically associated with a decrease in death due to cardiovascular events such as heart failure.
Is that just advertising for alcohol or is there actually a benefit that grapes don’t offer us already?
Polyphenols, antioxidants, and flavonoids are present in the grapes. Is the fermentation into alcohol and extraction into the alcohol of these substances helpful for our intake? The presence of (extra) yeast is a small plus i suppose? Or do the potentially beneficial substances like vitamin B12 break down during the making of the wine?
The only hint that wine beats grapes in one aspect is this (maybe): resveratrol is produced naturally by grape skins in response to fungal infection, including exposure to yeast during fermentation. As white wine has minimal contact with grape skins during this process, it generally contains lower levels of the chemical. Benefits of resveratrol have been suggested after animal studies (in mice, not men). Resveratrol is inactivated in the gut/liver, so most of it doesn’t reach the blood stream. So if at all to benefit from resveratrol in wine, one must sip it slowly, because absorption via the mucous membranes in the mouth can result in up to around 100 times the blood levels of resveratrol.
If you know more, let me know. Thanks!
No best answer to my question yet (please read the whole introduction too, answering yes on my title question doesn’t help). Not many people responding to the question, maybe there’s just no health benefit from wine over grapes, and maybe that’s just obvious to all of you. But more people drink wine without considering grapes (or grape juice without the dangers of alcohol). No fun in that said someone. Aren’t there other ways to have fun without having to wreck your health? Feel free to answer.
To Luacharman: how does alcohol help?
