red wine

Is red wine good for heart, gut and brain health? 

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Many people believe that a glass of wine every day is an important part of a healthy diet, while others argue that wine is overrated. Moderate drinking of red wine appears to reduce the risk of a variety of ailments, including heart disease. There is, however, a thin line between moderate and excessive consumption.

Crushing and fermenting dark-colored, entire grapes produces red wine. There are many different sorts of red wine, each with its own flavour and colour. Shiraz, Merlot, Cabernet Sauvignon, Pinot Noir, and Zinfandel are all popular varietals. The alcohol concentration is normally between 12 and 15%. Moderate consumption of red wine has been demonstrated to be beneficial to one’s health. This is owing to its high concentration of potent antioxidants.

Some of the benefits of moderate wine drinking are thought to be due to the alcohol in wine.

The “French paradox,” according to popular belief, is caused by red wine. This statement alludes to the fact that, despite eating a lot of saturated fat and cholesterol, the French have low rates of heart disease.

Antioxidants are abundant in grapes. Resveratrol, catechin, epicatechin, and proanthocyanidins are among them. The antioxidants in red wine, particularly resveratrol and proanthocyanidins, are thought to be responsible for the health benefits.

\Proanthocyanidins have been shown to lower oxidative stress in the body. They could also aid in the prevention of heart disease and cancer.

Glass of red wine a day can keep diabetes under control

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Red wine lowers bad cholesterol and keeps diabetes under control, Israeli scientists have found

Red wine is poured into a glass

Red wine appears to help lower cholesterol and help fight diabetes
A glass of red wine a day can keep diabetes under control, say scientists.

A study of patients who did not normally drink found those having the regular tipple with their evening meal had healthier hearts and cholesterol levels than those who drank mineral water or white wine instead. And they slept better than those drinking water.

Researchers followed 224 participants with type 2 diabetes – the form linked to obesity – for two years and put their findings down to the healthy antioxidants in dark grapes called phenols – the most well-known of which is resveratrol.

 “Red wine was found to be superior in improving overall metabolic profiles.”
Prof Iris Shai, Ben-Gurion University

Prof Iris Shai, of the Ben-Gurion University of the Negev in Israel, said: “The differences found between red and white wine were opposed to our original hypothesis that the beneficial effects of wine are mediated predominantly by the alcohol.”

However both red and white wine improve sugar control among those carrying genes that helped them to metabolise alcohol slowly.

It is though that diabetes affects nearly four million people in Britainalthough around 850,000 are currently undiagnosed.

Those with diabetes are at high risk of developing the disease, which can lead to complications such as heart disease, stroke and amputations

Diabetics could help keep their condition under control with a glass of wine  

The first long-term alcohol study of its kind – published in Annals of Internal Medicine – aimed to assess the effects and safety of initiating moderate alcohol consumption in diabetics and sought to determine whether the type of wine matters.

People with diabetes are more susceptible to developing cardiovascular diseases than the general population and have lower levels of “good” cholesterol.

Despite the enormous contribution of observational studies, clinical recommendations for moderate alcohol consumption remain controversial – particularly for people with diabetes due to lack of long-term studies.

Prof Shai added: “Red wine was found to be superior in improving overall metabolic profiles.

“Initiating moderate wine intake, especially red wine, among well-controlled diabetics, as part of a healthy diet, is apparently safe, and modestly decreases cardio-metabolic risk.

“The differential genetic effects that were found may assist in identifying diabetic patients in whom moderate wine consumption may induce greater clinical benefit.”

Woman drinking wine at a dinner party

A single glass of wine with dinner could make all the difference  

The researchers found only the slow alcohol-metabolisers who drank wine achieved an improvement in blood sugar control while fast alcohol-metabolisers did not.

One in five participants was found to be a fast alcohol-metaboliser – identified through genetic tests.

In the study neither red or white wine had any effect on blood pressure, liver function, adiposity or adverse events or symptoms.

But sleep quality was significantly improved in both wine groups – compared with the mineral water group.

The participants in the CArdiovaSCulAr Diabetes and Ethanol (CASCADE) trial all generally abstained from alcohol and gradually initiated moderate wine consumption.

Prof Shai said: “The genetic interactions suggest that ethanol plays an important role in glucose metabolism, while red wine’s effects additionally involve non-alcoholic constituents.

“Yet, any clinical implication of the CASCADE findings should be taken with caution with careful medical follow-up.”

The patients were randomised into three equal groups according to whether they consumed a five-ounce serving (150ml) of mineral water, white wine or red wine with dinner every night for two years.

Wine and mineral water were provided free of charge for the purposes of the study.

Compliance with alcohol intake was tightly monitored with patients returning their empty wine bottles and receiving their new supplies.

All groups followed a non-calorie-restricted Mediterranean diet with adherence monitored using several validated assessment tools.

During the study subjects underwent an array of comprehensive medical tests including continuous monitoring of changes in blood pressure, heart rate and blood glucose levels and follow-up for hardening of the arteries and fat by ultrasound and MRI scans.

Resveratrol’s Link to Slowing Alzheimer’s

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Alzheimer’s Treatment

Story at-a-glance

  • Alzheimer’s disease currently hits someone in the U.S. every 66 seconds and affects 5 million Americans annually
  • In testing high doses of resveratrol, scientists found individuals with mild Alzheimer’s were experiencing brain shrinkage until they found a certain molecule that may be responsible for decreasing brain inflammation
  • Resveratrol, a compound found in red wine, raspberries and chocolate, appears to slow the encroachment of cognitive problems in Alzheimer’s patients by repairing “leaky” blood-brain barriers and stabilizing mitochondrial function

What do pomegranates, grape skin and raw cacao have in common? If your first thought was that they’re all plant-based foods, you’d be right, but if you also knew they all contain a powerful antioxidant called resveratrol, you’d get a gold star!

Resveratrol is a polyphenol released by plants to help them resist damage from things like bacteria, excess ultraviolet light or injury, say, by aphids or other microorganisms.

The amazing thing is when you eat foods containing this compound, you, too, may experience similar benefits.

Resveratrol has been the object of scrutiny by scientists all over the world in relation to its effect on Alzheimer’s disease, which currently hits someone in the U.S. every 66 seconds and affects 5 million Americans annually.1

Alzheimer’s Disease Is on the Rise in the US

Most people know Alzheimer’s as a disease that causes memory loss. In its earliest stages, it manifests itself in small ways, such as forgetting important dates or where things are; later, checkbook balancing becomes an increasingly frustrating challenge.

More progressed Alzheimer’s patients confuse what day it is and where they are, and find words and distances difficult to discern. Following a conversation may become difficult for them. Progressively, their moods and personalities change. An Alzheimer’s Association report reveals:

“The number of Americans living with Alzheimer’s disease is growing — and growing fast … Of the 5.4 million Americans with Alzheimer’s, an estimated 5.2 million people are age 65 and older, and approximately 200,000 individuals are under age 65 (younger-onset Alzheimer’s).” 2

How and why it happens has been hypothesized about for years, but medicine has only been able to treat the systems rather than nailing down the root cause.

One of the downsides in humans, too, was that when it’s taken in, resveratrol quickly metabolizes and is eliminated, which prevents your body from gaining much benefit.3The Alzheimer’s Association website also states:

“Alzheimer’s is the only disease among the top 10 causes of death in America that cannot be prevented, cured or even slowed.”

But in recent scientific findings, high doses of resveratrol given to individuals with mild to moderate Alzheimer’s appeared to either slow the symptoms or stop them completely.

The results were presented at the Alzheimer’s Association International Conference in Toronto in July 2016, providing a “bigger picture” of how resveratrol might work.

Initial Study: High-Dose Resveratrol May Hold Promise for Alzheimer’s Patients

In 2015, the journal Neurology published a year-long study4 — the largest clinical trial in the U.S. on high-dosage resveratrol — on 119 subjects with mild to moderate Alzheimer’s. Principal investigator Dr. R. Scott Turner said one of the objectives was to see if high doses of resveratrol might be safe in the long term.

Half of the study subjects were given a placebo; the other, resveratrol, starting with 500 milligrams (mg) per day and ending with two doses of 1,000 mg per day.

Scientists already knew that age-related diseases in animals could be decreased by caloric restriction and that resveratrol could imitate caloric restriction by means of releasing the same sirtuin proteins thought to play a role in the regulation of skeletal muscle mitochondrial function.

Restricting caloric intake is known to alter genes related to longevity by slowing the aging process in worms, rats and fish, but there’s evidence it has the same effect on humans. As reported by Georgetown University Medical Center (GUMC), where the research took place:

“The researchers studied resveratrol because it activates proteins called sirtuins, the same proteins activated by caloric restriction.

The biggest risk factor for developing Alzheimer’s is aging, and studies with animals found that most age-related diseases — including Alzheimer’s — can be prevented or delayed by long-term caloric restriction (consuming two-thirds the normal caloric intake).”5

As dementia increases, a protein known as amyloid-beta40 (Abeta40) weakens. Researchers found the resveratrol group showed higher levels of amyloid-beta proteins in their spinal fluid, and their brain volume loss was increased by resveratrol treatment compared to placebo.6 According to a CNN report:

“Although accumulation of amyloid-beta in the brain is a hallmark of Alzheimer’s disease, patients actually have lower levels of this protein outside of the brain. The study finding suggests that resveratrol could help change the balance from amyloid-beta buildup in the brain to circulating protein in the body.”7

So when the scientists examined brain MRIs on the patients both before and after the study, they discovered that those in the resveratrol group lost more brain volume than those in the placebo group. Their supposition was that the treatments reduced the brain swelling common with Alzheimer’s sufferers.8

Those findings were called “paradoxical” and “puzzling,” providing a segway for a follow-up study.

New Findings: Inflammation Versus Resveratrol

Turner was lead investigator in the second trial on resveratrol, working with Dr. Charbel Moussa, scientific and clinical research director at GUMC. In the new clinical trial, 19 subjects received high doses of resveratrol, equal to 1,000 bottles of red wine, and another 19 received a placebo.

One of the scientists’ main goals was to investigate levels of matrix metalloproteinase-9 (MMP-9) molecules in Alzheimer’s patients’ cerebrospinal fluid (CSF). Sure enough, tests showed the number decreased by 50 percent in comparison with the placebo group. Medical News Today noted:

“This is significant because MMP-9 is reduced when sirtuin1 (one of the proteins linked to caloric restriction) is activated. Higher levels of MMP-9 are known to cause a breakdown of the blood-brain barrier — a blockade that normally prevents proteins and other molecules from entering the brain.

Additionally, the team found that resveratrol increased levels of compounds linked to a long-term ‘adaptive’ immune response; this suggests an involvement of inflammatory cells that are resident in the brain. This type of reaction degrades and removes neurotoxic proteins.”9

Besides brain inflammation, Alzheimer’s patients are often further compromised by nervous tissue inflammation, linked to degraded neurons and subsequent cognitive decline, caused by the MMP-9 molecules. However, resveratrol seems to act as a sort of gatekeeper, keeping the harmful immune molecules from entering your brain.

Scientists said similar decreased brain inflammation has been noted by scientists in drugs used for patients with multiple sclerosis, another brain disease characterized by too much inflammation.

While the high resveratrol doses caused some of the study participants to experience nausea, diarrhea and either slight weight gain or weight loss, researchers said the supplements caused no other side effects.

Besides finding a more significant role that inflammation may play in causing Alzheimer’s, scientists expressed excitement about resveratrol’s measurable anti-inflammatory effects and plan further investigation.

Resveratrol Mitochondrial Benefits

A number of reviews have described other health benefits from resveratrol. The journal Nature said resveratrol improves the health and survival rate of mice on a high-calorie diet, possibly revealing a treatment option for obesity-related disorders and diseases of aging.10

Another showed resveratrol improved mitrochondria, the tiny, vital engines in nearly all your cells producing more than 90 percent of the energy currents in your body, and protected against metabolic disease, diet-induced obesity and insulin resistance.11 Mitochondrial protection via resveratrol was discussed in another study, which noted:

“Age-specific mortality rates from heart disease, stroke, complications of diabetes, Alzheimer disease and cancer increase exponentially with age …

The evidence (supports) the hypothesis that mitochondrial protective effects of resveratrol underlie its anti-aging action that can prevent/delay the development of age-related diseases in the cardiovascular system and other organs.”12

Resveratrol has been shown to improve mitochondrial function and protect against metabolic disease by its ability to activate SIRT1 and PGC-1alpha, the primary driver for mitochondrial biogenesis. Science Direct13 noted resveratrol’s potential anti-aging and anti-diabetic properties via Sirt1, essentially recharging your mitochondria. According to a review of pre-clinical studies for human cancer prevention:

“Resveratrol is known to have potent anti-inflammatory and anti-oxidant effects and to inhibit platelet aggregation and the growth of a variety of cancer cells.

Its potential chemopreventive and chemotherapeutic activities have been demonstrated in all three stages of carcinogenesis (initiation, promotion and progression), in both chemically and UVB-induced skin carcinogenesis in mice, as well as in various murine models of human cancers.

Evidence from numerous in vitro and in vivo studies has confirmed its ability to modulate various targets and signaling pathways.”14 Still another study used mice to show that PGC-1α prevents the formation and accumulation of lactate in the muscles.15

Caveats in Regard to Obtaining Resveratrol From Your Diet

One little known but powerful source of resveratrol is itadori tea,16 a traditional herbal remedy used in Japan and China for heart disease and stroke. Both itadori tea and red wine contain high concentrations of resveratrol. But while you may be thinking of upping your red wine intake to glean the resveratrol benefits, keep in mind that alcohol can damage your brain and other organs, so it’s counterintuitive to drink it in order to help your brain.

Because resveratrol is most concentrated in the skin of grapes, and muscadine grapes are thick-skinned, this would be a better source. However, grapes are high in sugar (fructose) and should only be eaten in moderation, making it difficult to obtain therapeutic quantities of resveratrol.

Excess fructose consumption has been linked to metabolic syndrome, adverse endocrine effects, kidney damage and pancreatic cancer, to name a few problems.

My recommendation for fructose consumption is an average of around 25 grams per day, including from whole fruits. However, if you have a problem with insulin resistance, high blood pressure, cardiovascular disease or cancer, your fructose intake should be cut down to 15 grams.

Understand, too, that the long arm of Monsanto has reached even into grapes used to make organic wine. Studies also show that wine may contain high levels of arsenic and carcinogens. Even without those factors, it stresses your liver and increases your insulin levels, which altogether can lead to a wide array of health problems and serious illness.

Even Turner, who helped author the study, conceded that one glass of red wine a day could help with mild Alzheimer’s, but he cautioned: “No more than that.

Source:mercola.com

Red wine gives you the worst hangovers, according to science

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Generally, downing a few glasses of wine — any wine — will cause a splitting headache in anyone the next morning.

hangover

But which wine causes the worst hangover? Some swear that sugary rosés make them feel the worst, others that red wine is just too heavy to handle.

In an effort to help you avoid another torturous morning after, Professor Steve Allsop from the National Drug Research Institute in Perth, Australia, looked into it.

white wine

According to him, lighter colored wines are the way to go.

Professor Allsop explained to ABC that the intensity of a hangover is ultimately tied to the amount of congeners in the wine you’re drinking. Congeners are a  toxic byproduct of the fermenting process, and are what make you feel awful the next day.

The darker the wine, the more congeners it has, as these also determine alcohol’s color and flavor.  Therefore, dark-colored reds will make you feel the worst, followed by the slightly lighter rosé, with white wine being the least detrimental.

It’s important to note that congeners are not the tell-all for gauging a potential hangover. There are obviously other components to consider, including the speed at which and amount of vino you imbibe, as well as how fast your body is able to metabolize alcohol.

Regardless, sipping on a chilled glass of white wine is a safe way to lessen the chances of waking up feeling like you’ve been hit by a truck.

Revealed: How to lose weight – drink plenty of red wine

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Research shows that resveratrol, an ingredient fround in grapes, berries and red wine can help turn flab into calorie-burning ‘brown’ fat. Just drink responsibly!

Red wine ingredient linked to lower diabetes risk

Red wine ingredient have been linked to lower diabetes risk.

Wine lovers rejoice! Research has shown that an ingredient in grapes, berries and red wine can turn excess flab into calorie-burning “brown” fat. The discovery suggests that diets containing the substance, resveratrol, may help combat obesity.

Scientists gave mice amounts of resveratrol equivalent to humans consuming 12 ounces of fruit per day. They found that despite a high fat diet, the mice gained 40% less weight than animals not fed the compound.

The research showed that the mice were able to change their excess white fat to active “brown” or “beige” fat which reduces weight gain by burning up calories. Other “polyphenol” chemicals in fruit may have a similar effect, the scientists believe.

Lead researcher Professor Min Du, from Washington State Univesity, US, said: “Polyphenols in fruit, including resveratrol, increase gene expression that enhances the oxidation of dietary fats so the body won’t be overloaded. They convert white fat into beige fat which burns lipids (fats) off as heat, helping to keep the body in balance and prevent obesity and metabolic dysfunction. We are using resveratrol as a representative for all the polyphenols.”


Research shows a glass of wine could be good for you

Blueberries, strawberries, raspberries, grapes and apples are especially rich in the compounds, he said. Twelve ounces amounts to about two or three servings.

Red wines such as merlot or cabinet sauvignon are known to contain resveratrol, but at a fraction of the levels found in grapes, Prof Du pointed out. “Many of the beneficial polyphenos are insoluble and get filtered out during the wine production process,” he said.

wine animated GIF

The findings are reported in the International Journal of Obesity.

A New Study Shows A Glass Of Red Wine Equals 1 Hour At The Gym .

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The Huffington Post on Friday reported on a new study out of The University of Alberta that shows that drinking a glass of red wine may have the same effect on the body as an hour at the gym.

A component in the wine, resveratrol, was seen to improve physical performance, heart function and muscle strength similar to the effect exercise has on the body.

Principal investigator Jason Dyck said, “We were excited when we saw that resveratrol showed results similar to what you would see from extensive endurance exercise training. I think resveratrol could help patient populations who want to exercise but are physically incapable. Resveratrol could mimic exercise for them or improve the benefits of the modest amount of exercise that they can do.”

Discussion over the health benefits of red wine has been well documented. Previous studies have revealed that those who drink a glass of red wine a day are less likely to develop dementia or cancer, that it’s good for anti-ageing, and can regulate blood sugar.

Red Wine Compound May Improve Memory, Study Suggests

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A substance found in red wine and dark chocolate that has been touted for its supposed anti-aging effects may improve people’s memory, new research suggests.

In a study of overweight adults, those who took resveratrol supplements for six months had better short-term recall than their counterparts who took a placebo. The people who took the supplement also had more connections among brain areas involved in memory, and this paralleled improvements over the study period in their ability to break down sugar in the body, researchers found.

This small pilot study, detailed Wednesday (June 4) in the Journal of Neuroscience, is the first to show a link between the red wine compound and cognition in overweight adults, said Veronica Witte, a neuroscientist at the Charité – Universitätsmedizin Berlin in Germany.

“From a clinical point of view, our findings suggest that regular, high-level intake of resveratrol in the elderly may convey protective effects on cognitive functions, a hypothesis that now needs to be evaluated in large-scale clinical trials,” Witte told Live Science.

Brain booster?

Aside from red wine and dark chocolate, sources of resveratrol include red grapes, peanuts, blueberries and Japanese knotweed. Doctors think the compound mimics the effects of a restricted-calorie diet on the body.

Some studies have linked resveratrol to benefits in aging, heart health and anti-cancer effects. But other studies suggest the compound has no effect on longevity. Few studies have investigated resveratrol’s effects on cognition, and those that have done so investigated nonhuman primates, the researchers said.

In the new study, Witte and her colleagues tested 46 participants who were overweight, but otherwise healthy. Previous studies suggest resveratrol’s effects are more pronounced in overweight individuals.

Half of the volunteers were randomly assigned to take 200 milligrams of resveratrol daily for six months, while the other half received a placebo. Neither the researchers nor the volunteers knew who was receiving the supplement or the placebo.

Before and after the six-month period, the participants took a memory test, gave a blood sample and had their brains scanned using functional magnetic resonance imaging, which measures changes in blood flow as a proxy for brain activity.

Cognitive benefits

Those who received resveratrol supplements remembered more words on a list that they had seen 30 minutes previously than those who received the placebo. Moreover, the brain scans showed more communication within the hippocampus, a memory-related brain region, and the blood tests showed reduced levels of a blood sugar marker, in the people who took resveratrol.

The findings suggest that sugar metabolism may be linked to brain connectivity and memory, the researchers said.

Other scientists praised the study, but agreed that more research was needed to confirm resveratrol’s brain-boosting effects.

The study provides the first evidence that resveratrol supplementation in healthy, overweight, older adults affects cognitive and brain function simultaneously, said Fabienne Aujard, an anti-aging researcher at the National Center for Scientific Research in France who was not involved in the study. “Nevertheless, further studies should be performed in non-overweight subjects to extend the observed results.”

The study showed modest, but still notable improvements in cognitive function and sugar metabolism, said Joseph Baur, a physiologist at the University of Pennsylvania’s school of medicine in Philadelphia, who was also not part of the study.

Still, the fact that the study involved healthy people, despite being overweight, “makes the detection of any benefit all the more impressive, but also suggests that the potential impact [of resveratrol] may be underestimated,” Baur said.

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Battle Of The Booze: Is Fine Wine Over Good Beer Really A Healthy Choice?

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Beer vs. wine infographic
In battle of the booze, is fine wine or beer better for your health? 

In life, we are told there are two kinds of people: wine drinkers and beer drinkers. America’s thirst for these two popular alcoholic drinks brings back the age-old debate of beer versus wine. The common belief is a glass of fine wine is healthy, but is it healthier than a foamy, cold glass of beer?

Sip (or guzzle down) these facts about wine and beer to decide which one offers the most life-extending benefits.

Fine Wine: Is It Really So Divine?

Health experts have long lauded wine for its numerous health benefits, specifically its antioxidants, which reduce risk for coronary heart disease. About 200 years ago, an Irish doctor noted chest pain (angina) was far less common in France than in Ireland, according to the Harvard School of Public Health. He attributed this stark distinction to “the French habits and mode of living.” Although the French diet includes plenty of butter and cheese, the country has one of the lowest rates of heart disease in the world, and the French’s high consumption of red wine may be why.

Fine Wine: Heart And Brain Healthy

A study published in the journal Lancet found there was a strong and negative association between ischemic heart disease deaths and alcohol consumption. The findings revealed there is a positive but inconsistent association with cardiac mortality and saturated and monounsaturated fat intake. The correlation seen between less cardiac deaths and alcohol was attributed to wine consumption.

Resveratrol, an antioxidant found in wine, along with the antioxidant compound quercetin, have been shown to benefit the brain. A 2013 study published in the journal Bio Medical Central Medicine found drinking wine could lower the risk for depression. Since resveratrol and quercetin can suppress high levels of C-reactive protein (CRP) — associated with the likelihood of displaying depressive symptoms — it can actually lessen psychological distress associated with depression.

Fine Wine: Which Wine Has The Most Antioxidants?

Wine’s cardioprotective effect has been linked to the antioxidants present in the skin and seeds of red grapes. These antioxidants, such as flavonoids, may help prevent heart disease by increasing levels of good cholesterol, known as high-density lipoprotein (HDL), and protecting against artery damage, says the Mayo Clinic. Researchers at the University of California, Davis, found Cabernet Sauvignon, Petit Syrah and Pinot Noir, are among the wines with the highest concentrations of flavonoids. White wine was found to have significantly smaller amounts than its red counterparts. A rule of thumb is the dryer the red wine, the better it is for a flavonoid boost.

Good Beer: Is It Better?

The majority of medical literature suggests drinking a glass of red wine is drinking to your health, but can a pint of beer do just the same? Similar to its popular counterpart, beer contains antioxidants and important B vitamins, like niacin and folic acid. A single 12-ounce bottle of beer provides up to 12.5 percent of the recommended requirement of vitamin B6, which is known to help cells and be heart healthy, according to eatright.org, part of the Academy of Nutrition and Dietetics.

Good Beer: Bone And Kidney Healthy

Guzzling a pint or two of beer in a matter of seconds may not only turn you into “beercules,” but it can also give you strong bones. Silicon, which is commonly found in whole grains, cereals, and some vegetables, is known to improve bone matrix quality. A 2013 studypublished in the International Journal of Endocrinology noted silicone supplementation in animals and humans has been shown to increase bone mineral density and improve bone strength. However, while drinking moderate amounts of alcohol (wine as well as beer) is related to greater bone density in men and women over 60, they also found bone mineral density was significantly lower in men who drank more than two servings of liquor per day.

Drinking beer can give you good bone health and reduce the risk of developing painful kidney stones by 41 percent. A 2013 study published in the Clinical Journal of the American Society of Nephrology found beer’s anti-kidney stone properties could possibly be due to beer’s high water content and diuretic effect. Soda and punch was found to increase the risk of developing kidney stones as predicted by the researchers.

Beer vs. Wine: Which Is Healthier?

Wine and beer both provide life-extending benefits, respectively, but neither is healthier than the other. It’s not the beverage of choice but rather the frequency of drinking that may matter when reaping alcohol’s benefits. A 2010 study published in the journal Alcoholism: Clinical and Experimental Research found during a 20-year period, those who didn’t drink alcohol suffered from the highest mortality rates at 59 percent, moderate alcohol drinkers who consumed little or no wine at 50 percent rate, and moderate drinkers who consumed mostly wine had a 32 percent mortality rate. Although this study may confirm wine’s health powers, the researchers delved a bit deeper and found that is not the case.

The UT team found wine offered no greater health benefit than beer or liquor after adjusting for lifestyle factors. The truth is any type of alcohol can offer life-extending benefits. Regular, moderate drinking can increase your longevity and improve your overall health in various ways.

So whether you’re a wine or beer drinker, you’ll still reap the benefits of alcohol. Cheers!

Check out CompareCamp.com’s beer vs. wine infographic below for interesting facts and figures about these two alcoholic drinks.

Trivia, Market Trends & Industry Statistics

Created by: comparecamp.com Author: Emily Bead Join our: FriendFeed

Scientists discover how red wine ‘miracle ingredient’ resveratrol helps us stay young

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A substance found in red wine may protect the body against age-related diseases by stimulating an ancient evolutionary defence mechanism that guards human cells against genetic damage, scientists said.

Resveratrol, an organic compound found in grapes, nuts and a variety of other edible plants, has already been linked with extending the healthy life of laboratory animals as well as decreasing the incidence of heart disease and other illnesses in humans.

Because red wine is particularly rich in resveratrol, some researchers have suggested that it could explain the “French paradox” of a relatively high-fat diet but relatively low incidence of coronary heart disease within the wine-drinking population of France.

Nevertheless, scientists have disputed whether the supposed effects of resveratrol on human health are real and, if so, how it could be so beneficial. However, researchers have now come up with a possible answer.

The study found that resveratrol mimics another molecule found naturally in the body that is involved in activating an ancient chemical pathway to limit stress and damage to the DNA of cells – which would otherwise result in ageing and disease.

“This stress response represents a layer of biology that has been largely overlooked, and resveratrol turns out to activate it at much lower concentrations than those used in prior studies,” said Professor Paul Schimmel of the Scripps Research Institute in La Jolla, California, who led the study published in the journal Nature.

The researchers found that resveratrol mimics a naturally occurring amino acid called tyrosine, which normally binds to one of a family of enzymes that are thought to have evolved many hundreds of millions of years ago when life existed as simple microbes.

One of these enzymes, known as TyrRS, becomes activated when resveratrol binds to it. This causes the enzyme to move into the cell nucleus where it helps to protect the DNA of the chromosomes against genetic damage, the scientists suggested.

The study found that when the TyrRS enzyme enters the cell nucleus it activates a host of protective genes including an anti-cancer gene called p53, which suppresses tumours, and the so-called “longevity” genes implicated in extending lifespans and combating age-related illnesses.

Relatively small levels of resveratrol caused the response. These concentrations were about a thousand times lower than the doses previous studies suggested would produce an effect, said Matthew Sajish, co-author of the Scripps study.

“With these findings we have a new, fundamental mechanism for the known beneficial effects of resveratrol,” Dr Sajish said.

“Based on these results, it is conceivable that moderate consumption of a couple of glasses of red wine would give a person enough resveratrol to evoke a protective effect via this pathway,” he said.

The researchers suggest that the reason why resveratrol, a plant compound, can cause such a pronounced effect on animals is that it does much the same thing in plants. They suggested the TyrRS enzyme is part of an ancient defence system that predates the divergence of the animal and plant kingdoms.

“We believe that TyrRS has evolved to act as a top-level switch or activator of a fundamental cell-protecting mechanism that works in virtually all forms of life,” Dr Sajish said.

Resveratrol: The “elixir” of youth

Various studies have indicated that resveratrol may be beneficial to health by possessing anti-oxidative, anti-carcinogenic or anti-tumour properties. The full scientific name is trans-3,5,4-trihydroxystilbene and it is found in the vines, roots, seeds and stalks of vine plants, but it becomes particularly concentrated in the skins of grapes, possibly as a defence against fungal attack. Red wine typically contains more resveratrol than white wine because of the habit of leaving grape skins for longer during fermentation. Other foods that contain resveratrol include peanuts and soy.