Wine as a biological fluid: History, production, and role in disease prevention

Abstract

Wine has been part of human culture for 6,000 years, serving dietary and socio-religious functions. Its production takes place on every continent, and its chemical composition is profoundly influenced by enological techniques, the grape cultivar from which it originates, and climatic factors. In addition to ethanol, which in moderate consumption can reduce mortality from coronary heart disease by increasing high-density lipoprotein cholesterol and inhibiting platelet aggregation, wine (especially red wine) contains a range of polyphenols that have desirable biological properties. These include the phenolic acids (p-coumaric, cinnamic, caffeic, gentisic, ferulic, and vanillic acids), trihydroxy stilbenes (resveratrol and polydatin), and flavonoids (catechin, epicatechin, and quercetin). They are synthesized by a common pathway from phenylalanine involving polyketide condensation reactions. Metabolic regulation is provided by competition between resveratrol synthase and chalcone synthase for a common precursor pool of acyl-CoA derivatives. Polymeric aggregation gives rise, in turn to the viniferins (potent antifungal agents) and procyanidins (strong antioxidants that also inhibit platelet aggregation). The antioxidant effects of red wine and of its major polyphenols have been demonstrated in many experimental systems spanning the range from in vitro studies (human low-density lipoprotein, liposomes, macrophages, cultured cells) to investigations in healthy human subjects. Several of these compounds (notably catechin, quercetin, and resveratrol) promote nitric oxide production by vascular endothelium; inhibit the synthesis of thromboxane in platelets and leukotriene in neutrophils, modulate the synthesis and secretion of lipoproteins in whole animals and human cell lines, and arrest tumour growth as well as inhibit carcinogenesis in different experimental models. Target mechanisms to account for these effects include inhibition of phospholipase A2 and cyclo-oxygenase, inhibition of phosphodiesterase with increase in cyclic nucleotide concentrations, and inhibition of several protein kinases involved in cell signalling. Although their bioavailability remains to be fully established, red wine provides a more favourable milieu than fruits and vegetables, their other dietary source in humans.

Mucin secretion is modulated by luminal factors in the isolated vascularly perfused rat colon

“…These include trihydroxystilbene (resveratrol) and flavonoids (epicatechin, quercetin) 26. Resveratrol, epicatechin, and quercetin at concentrations up to 20 mM were all unable to induce any significant increase in colonic mucus secretion (120.5 (14.7) μg/mg DNA, n = 5, 112.9 (7.5) μg/mg DNA, n = 7, and 135.4 (15.1) μg/mg DNA, n = 5 respectively v 110.1 (17.2) μg/mg DNA for the control group, n = 6).…”

Wine and Your Heart

“…There is some evidence that resveratrol and other polyphenolic compounds found in red wine can have an independent and additive effect on the reduction of platelet aggregation. [31][32][33] Other studies 34 suggest that most of the effects on platelets can be explained by the alcohol component of the beverage. Primarily on the basis of in vitro studies, inhibition of prostaglandin synthesis has been determined to be the apparent mechanism by which alcoholic beverages decrease platelet aggregation; aspirin works by a similar mechanism.…”

Resveratrol successfully treats experimental endometriosis through modulation of oxidative stress and lipid peroxidation

“…[4][5][6][7] Resveratrol (trans-3, 40, 5-trihydroxystilbene), a natural polyphenolic, non-flavonoid antioxidant, is a phytoalexin found in various food products with particularly high levels in grape skin (50-100 µg/g) and red wine (1.52 mg/l). [8] Resveratrol has been shown to have significant anti-inflammatory, antioxidant and immunomodulatory properties. [9] The anti-inflammatory effects of resveratrol have been demonstrated by suppression of production of reactive oxygen species (ROS) and inhibition of cyclooxygenase-2 (COX-2) expression and prostaglandin (PG) synthesis in various experimental models.…”