Advantages and drawbacks of wine

1998/03/01 Azkune Mendia, Iñaki - Elhuyar Fundazioa Iturria: Elhuyar aldizkaria

• Osasuna

Good for the cardiovascular system?

Some scientists believe that the benefit of wine in the cardiovascular system is because it contains acetylsalicylic acid. The wine, like aspirin, contains this acid (11-21 milligrams per liter) and the substances obtained from its degradation: 2.3 dihydroxybenzoic acid (21-26,5 mg/l) and 2.5 dihydroxybenzoic acid (22-28,5 mg/l). Half a liter of wine contains both acetylsalicylic acid and aspirin to drink daily to keep the cardiovascular system healthy.

It should not be forgotten that cholesterol is the one that causes the most infarction and that wine benefits cholesterol, according to some authors. Some believe that wine protects the LDL part of cholesterol (bad cholesterol) from the oxidation of free radicals, that is, it would paralyze the process of arteriosclerosis that produces a heart attack. This would be because the wine contains molecules called polyphenol, but its functioning is little known. The smaller molecules are absorbed in the intestine and do not know what happens to the large ones. In a recent study, the cholesterol levels of volunteers who have drunk wine with very little alcohol (3.5?) They have not increased.

However, some researchers say that alcohol is transformed into acetate in the liver and at the same time a reduction in nicotinamida-adenine dinucleotic (NAD) is synthesized that would help the antioxidant role of polyphenols. Thus, alcohol would increase the concentration of HDL or “good” cholesterol.

In the abusive consumers of saturated fatty acids, mortality is high due to cardiovascular problems. The lowest rate in the world is in Japan and France, and the fact of this last state is surprising, as the sauces are eating. Some epidemiologists believe they are released because they drink wine. Serge Renaud, of the INSERM of Lyon, says that 76% of infarction deaths are due to lack of wine. In France, however, 36-42% of fats ingest calories and consume 36 grams of alcohol per person per year. Too much, of course. Therefore, in addition to breaking all death marks by accident, they have one of the highest rates of cancer mortality in the world, 20% more than in the United States. Women who drink two or three glasses a day have a higher risk of developing breast cancer.

For all this, food experts consider it beneficial for the man to ingest two glasses of wine a day and for the woman to ingest a glass of wine a day (it refers to those who have no problems with alcohol, even a drop is harmful to alcoholics). In a survey conducted in Britain by 12,000 physicians, the mortality rate for moderate drinkers is 30% lower than that of non-drinkers.

Passenger diarrhea and Hepatitis A

Hepatitis A is often contracted by eating oysters. However, in 1992, a group of scientists from the US. showed that drinking two glasses of wine along with oysters the risk was 90 percent lower. With alcohol, similar results are obtained.

On the other hand, passengers usually have diarrhea when they travel to other countries, which are inferior to the “tourist”. Drinking red or white wine is good to avoid this disease. It seems that alcohol itself does not exert a beneficial effect, but polyphenols that neutralize the three most typical bacteria that cause diarrhea. When you go away, therefore, during lunch you drink a forest or two white or red wines and you will take care of yourself.

Many believe that red wine and white are the same as food, but it is not true. They are different because the process of obtaining both types of wine is also different. When the pink wine is made, the grapes are kept in the container with the skin, the pipe, but when the white wine is made, the solid parts are removed at the beginning. However, the polyphenols of the grapes are found in the skin and in the nuggets and when macerated, large concentrations of polyphenol are obtained. Therefore, white wines have low concentrations of polyphenol.

Beneficial for the wine

Serge Renaud, of the INSERM of Lyon, says that 76% of infarction deaths are due to lack of wine

The fungus Botryris cinerea rot the bunches of grapes to produce fine white wines. Therefore, normally the fungus is dignified. However, the fungus has resisted the two main families of fungicides (benzimidazoles and cyclic imidas) and it is convenient that the vine itself has a natural weapon anti-fungus. This weapon is called “resveratrol” and is synthesized by the vine itself.

Resveratrol is a phenolic compound belonging to the family of phytoalexins. Researchers of the French laboratories Jules Guyot have shown that the synthesis of resveratrol in the black mahatsondo of Borgónia is driven with aluminum salts containing the Synermis product. This product is used to increase the influence of the fungicide Rovral. However, resveratrol has another virtue. Protects from cardiovascular diseases and its presence in red wine would favor.