Red Wine can Prevent Cancer & Heart Disease and Reduce Mortality

Wine Connoisseur (Contd)

The health effects of wine are also the subject of considerable ongoing debate and study. In the USA, a boom in red wine consumption was touched off in the 1990s by '60 Minutes', and other news reports on the French paradox. But now research indicates that moderate red wine consumption may help protect against certain cancers and heart disease, and can have a positive effect on cholesterol levels and blood pressure.

It now seems clear that regular consumption of up to 1-2 drinks a day does reduce mortality, due to 10%–40% lower risk of coronary heart disease, for those over the age of 35. This is because of the presence of antioxidants in the wine as well as significant amounts of resveratrol, which is naturally present in the grape’s skin. The original studies showed this more in red wines due to the higher concentrations of resveratrol.

Resveratrol has been shown previously to have a number of potentially beneficial

properties, including antioxidant, anticoagulant, anti-inflammatory and anti-cancer effects.

Here are a few common and uncommon global varieties of wine.

The king of white wines is Chardonnay. It has a vanilla or smoky type aroma and flavor and goes especially well with fish and white meat.

Sauvignon Blanc is another popular white wine which gives off herbal or vegetatal and occasional peppery aromas. It has a higher acidity level than the Chardonnay and seafood is a good match for this wine.