Red Wine in Moderation: Potential Health Benefits Independent of Alcohol

Abstract Moderate drinking of alcoholic beverages is associated with a lower risk of coronary heart disease. It is generally accepted that the ethanol itself is at least partially responsible for this association. However, whether red wine has any additional benefits is unclear since the epidemiologic studies addressing the additional effects of wine did not distinguish red from white. This review focuses on the differences between red wine and white wine with regard to their chemical components and biologic effects. Red wine contains considerably more flavonoids, particularly anthocyanins and proanthocyanidins, than white wine. Red wine, as well as its flavonoid constituents, has been shown to have antioxidant activities, to inhibit platelet aggregation, and to relax blood vessels. The data suggest that a moderate intake of red wine (1–2 drinks per day) may have potential health benefits independent of alcohol, and this warrants further clinical studies and epidemiologic investigations. In light of the dangers associated with alcohol consumption, it may be wise for some people to obtain the red wine flavonoids through consumption of fruits and vegetables that also contain these phytochemicals.