Resveratrol And Red Wine – A Great Health Combo

Red wine has long been known to have multiple health benefits, but few folks could explain the particular scientific reason for this, in terminology and language that the simple man in the street could understand. The underlying constituent that brings about the benefit is known as resveratrol, and this is frequently present in the skin of red grapes, and by extension thus forms a constituent of red wine.

Scientists and researchers have conducted many tests and experiments that concluded in findings to support the advantages of red wine relating to;

• Protection of human beings from common food-borne diseases.


• Improved protection of the cardio system.


• Arresting the further spread and aftermath of carcenogenic growth in the body.

Extra research is now also targeting the effects of various blends and cultivars of red wines, like Merlot, Cabernet and Pinotage as well as grape juice, against pathogens or disease forming bacteria. These pathogens reside naturally in the intestinal tracts of all human beings. Other related illnesses being inspected and where the resveratrol in red wines could be favorable, includes tumors and high cholesterol.

Among the most common scientific terms for bacteria that some folk are familiar with, is Ecoli and Salmonella and both are known to make a contribution towards the formation of stomach ulcers. This micro-organism is simply transferable through the food chain, and normal drinking water that's not properly treated with chemicals. By drinking red wine  you provide your body with an extra disease fighting mechanism.

Red wine is usually barely acidic in its nature and contains ethanol which further combats the bacteria in food, and the resveratrol present seems to play a big role in this process.

As the scientific analysts become more knowledgeable on the connection between the health advantages of resveratrol as found in red wine, more detailed studies are now focusing on its correct levels in the different wines. We all know that far too much of a good thing can be bad. The questions that arise as a consequence of this includes;

• What is the ideal level of resveratrol that has to be present in red wines?


• Should this be agreed upon and regulated both on a local, state and global level?


• Should this level or % be displayed on the bottle in a similar manner that alcohol content is displayed?
 

• Are there any significant differences in resveratrol as naturally found in grapes and those that can find itself in the rural chain through genetically modified processes?
 

• Will over-indulgence of red wine under the guise of the good health effects not create a contrary and negative social illness like alcoholism?

Despite those questions, moderate red wine consumption has not been known to have any negative health effects. For those that are non-drinkers, it must be recollected that resveratrol is also present in red grape juice but there's a caution if you need to derive the same health benefits i.e. the grape juice must be naturally pure without artificial colorants or compounds.