Exploring Human Metabolome after Wine Intake—A Review

Abstract

Wine has a rich history dating back to 2200 BC, originally recognized for its medicinal properties. Today, with the aid of advanced technologies like metabolomics and sophisticated analytical techniques, we have gained remarkable insights into the molecular-level changes induced by wine consumption in the human organism. This review embarks on a comprehensive exploration of the alterations in human metabolome associated with wine consumption. A great number of 51 studies from the last 25 years were reviewed; these studies systematically investigated shifts in metabolic profiles within blood, urine, and feces samples, encompassing both short-term and long-term studies of the consumption of wine and wine derivatives. Significant metabolic alterations were observed in a wide variety of metabolites belonging to different compound classes, such as phenolic compounds, lipids, organic acids, and amino acids, among others. Within these classes, both endogenous metabolites as well as diet-related metabolites that exhibited up-regulation or down-regulation following wine consumption were included. The up-regulation of short-chain fatty acids and the down-regulation of sphingomyelins after wine intake, as well as the up-regulation of gut microbial fermentation metabolites like vanillic and syringic acid are some of the most important findings reported in the reviewed literature. Our results confirm the intact passage of certain wine compounds, such as tartaric acid and other wine acids, to the human organism. In an era where the health effects of wine consumption are of growing interest, this review offers a holistic perspective on the metabolic underpinnings of this centuries-old tradition.

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“…17 This inquiry revealed a significant discovery: “ moderate wine consumption can be correlated with a reduced risk of heart disease ”. 9 However, excessive alcohol intake can have adverse health effects, as confirmed by a meta-analysis published in 2011, which established the J-shaped relationship between wine consumption and vascular events, as well as cardiovascular mortality. 18 Consequently, the French Paradox continues to be a subject of debate.…”

“…Fresh grapes ( Vitis vinifera L.) are rich in essential nutrients that can boost the immune system, exert antioxidant effects, regulate blood pressure, reduce high cholesterol levels, and slow down the aging process. 9 These beneficial effects are attributed to key nutrients such as vitamins (C, K, and B), minerals (potassium, calcium, and magnesium), antioxidants, phytonutrients (such as resveratrol, phenols, polyphenols, and carotenoids), and fiber. 16 Grapes also serve as a significant source of bioactive compounds, with their accumulation influenced by various factors including grape variety, maturity, post-harvest storage, environmental conditions (such as location, light exposure, temperature, and water availability), nutrition, microorganisms, and viticulture practices.…”

“…Europe is notably responsive, recognizing the grapevine as a crucial crop that plays a key role in both environmental and socio-economic aspects. 9 Viniculture in Europe is characterized by its deep historical roots, diverse climates and soils, strict regulatory frameworks, and a strong emphasis on quality and tradition. However, it also faces modern challenges such as climate change and the need for sustainable practices, driving innovation and adaptation in the industry.…”