The Grape Odyssey: A Toast to the Energizing Goodness of Wine
Lekshmi O.*
College of Agriculture, Vellayani, Thiruvananthapuram, Kerala (695 522), India
Aparna S. Nair
College of Agriculture, Vellayani, Thiruvananthapuram, Kerala (695 522), India
Shiba M.
College of Agriculture, Vellayani, Thiruvananthapuram, Kerala (695 522), India
Gayathry M.P.
College of Agriculture, Vellayani, Thiruvananthapuram, Kerala (695 522), India
Anu Rajan S.
College of Agriculture, Vellayani, Thiruvananthapuram, Kerala (695 522), India
DOI: NIL
Keywords: Antioxidants, Health benefits, Red wine, Resveratrol
Abstract
The health benefits of wine consumption have garnered attention, ranging from the antioxidant effects linked to grape polyphenols to its antibacterial qualities and possible anti-cancer benefits. Wine is a rich source of phenolic compounds, including resveratrol, a flavonoid found in red wine. Antioxidant effects of red wine are particularly linked to the polyphenolic content found in grape seeds and skins. Antimicrobial actions of wine are mainly attributed to its acidic content, which possesses a dual-action mechanism. The protective effects against oxidative stress and its linked chronic diseases are provided by antioxidant actions, which are especially linked to a polyphenol-rich compound. Furthermore, the protective effects on cardiovascular and cognitive health are favourable by lowering the risk of dementia and short-term memory impairments. This thorough analysis highlights the wide range of health advantages associated with wine intake and supports the moderate integration of wine into a well-rounded lifestyle.
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Reference
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