As we begin a new year, I thought it would be a good time to once again review the latest research related to moderate wine consumption and health. The body of evidence supporting moderate wine consumption and its healthful benefits continues to grow relative to the downside of moderate wine consumption. At this point, the chief negative association with moderate wine consumption seems to be the higher risk of breast cancer. Of course, this higher risk should be weighed against the lower risk for heart disease. As with most things in life, one has to do their own informed cost/benefit analysis. So here is some of the latest research.
In a study published in the October 2007 issue of Cell Metabolism, Chinese scientists discovered that mice given low dosages of resveratrol, a constituent of red wine found in the skin of red grapes, had more optimal insulin production and were better able to metabolize glucose. This R E finding may lead to a resveratrol treatment program to help more than 170 million people S V E worldwide who suffer from Type 2 Diabetes.
According to the Chinese researchers, resveratrol was shown in the study to activate an enzyme R O in humans called SIRT 1. The mice were separated into groups and fed low-fat and high-fat L diets. Those mice on high-fat diets without resveratrol had much higher blood glucose levels.
Even though the low dosages given to the mice were effective in regulating blood glucose levels, the volume of wine needed for humans to get the same effect would be too large to be recommended. However, other studies performed in the U.S. show direct ingestion of resveratrol had positive results.
Moderate Alcohol Consumption May Improve Memory
A recent study published by researchers at Ohio State University and the University of Auckland, New Zealand suggests that moderate alcohol consumption improves the ability of the brain to create and maintain memories.
The research was published in the September 2007 Journal of Neuroscience. Scientists found that rats that drank alcohol in moderation seemed to have better cognitive skills compared to non-drinking or heavy-drinking rats. According to Matthew During, a molecular pathologist who co-authored the study, “we do believe these results are relevant to humans.”
The rats were separated into groups of six and given different amounts of water mixed with ethanol. The blood alcohol levels based on body weight never exceeded the blood alcohol limit for driving a car for humans in Australia.
In the tests performed, the moderately-drinking rats were the best performers on cognitive tests. The non-drinking rats were second best, and the heavy-drinking rats performed the worst.
At the end of the study, the rats’ brains were examined. While the early cognition tests showed moderate consumption likely aided memory, the brain examination showed only heavy-drinking rats suffered damage. Hence, the results were somewhat inconclusive. However, the authors of the study wrote, “in contrast to our model of heavy-drinking, feeding rats low amounts of ethanol did not produce deleterious neurological effects at the behavioral, cellular, or molecular levels.”
Some Red Wines Kill Food-borne Pathogens
In a recent study from the University of Missouri, researchers were able to show that certain varieties of red wines were able to kill harmful food-borne bacteria. At the same time, these same wines did not harm healthful bacteria that aid digestion called probiotic bacteria.
Researcher Azlin Mustapha examined 11 different varieties of red wine on various strains of potentially harmful bacteria including Listeria, E. coli, and Salmonella. She isolated each strain of bacteria and exposed it to concentrated forms of each red wine.
What she discovered was that Cabernet Sauvignon, Merlot, Pinot Noir, and Syrah exhibited the highest inhibitory effect on the harmful bacteria strains except Listeria. A Grenache-Syrah blend and Tempranillo showed some inhibition of bacteria, while Zinfandel showed no inhibitory properties at all.
According to Mustapha, “these polyphenols are believed to be the main compounds responsible for killing the pathogens.” In addition, all the wines seemed to have no negative effect on probiotic bacteria.
Although the results seem promising, Mustapha cautioned against consuming too much Merlot to stop harmful bacteria. More research needs to be done outside the test tube.
Well, if you have concerns about insulin regulation, memory loss, or gastrointestinal issues, it looks like new research may give you hope about your consumption of red wine. However, please consult your doctor before you use your home remedy. A votre santé!!
MJB
Research for this essay taken from Wine Spectator Online.
