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Molecules 2018, 23(7), 1684; https://doi.org/10.3390/molecules23071684

Contribution of Red Wine Consumption to Human Health Protection

1
Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Vavreckova 275, CZ-760 01 Zlín, Czech Republic
2
Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valtická 337, CZ-691 44 Lednice, Czech Republic
3
Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, SK-949 74 Nitra, Slovakia
4
Department of Human Pharmacology and Toxicology, Faculty of Pharmacy, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho 1946/1, CZ-612 42 Brno, Czech Republic
*
Author to whom correspondence should be addressed.
Received: 15 May 2018 / Revised: 7 July 2018 / Accepted: 9 July 2018 / Published: 11 July 2018
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Abstract

Wine consumption has been popular worldwide for many centuries. Based on in vitro and in vivo studies, a certain amount of everyday wine consumption may prevent various chronic diseases. This is due, in part, to the presence and amount of important antioxidants in red wine, and, therefore, research has focused on them. Wine polyphenols, especially resveratrol, anthocyanins, and catechins, are the most effective wine antioxidants. Resveratrol is active in the prevention of cardiovascular diseases by neutralizing free oxygen radicals and reactive nitrogenous radicals; it penetrates the blood-brain barrier and, thus, protects the brain and nerve cells. It also reduces platelet aggregation and so counteracts the formation of blood clots or thrombi. The main aim of this review is to summarize the current findings about the positive influence of wine consumption on human organ function, chronic diseases, and the reduction of damage to the cardiovascular system. View Full-Text
Keywords: red wine; human; health; alcohol; phenolic compounds; antioxidants red wine; human; health; alcohol; phenolic compounds; antioxidants
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Snopek, L.; Mlcek, J.; Sochorova, L.; Baron, M.; Hlavacova, I.; Jurikova, T.; Kizek, R.; Sedlackova, E.; Sochor, J. Contribution of Red Wine Consumption to Human Health Protection. Molecules 2018, 23, 1684.

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