Scientists from the University of Barcelona in Spain found that moderate consumption of wine, which is rich in polyphenols, significantly reduces inflammation in the body. This effect can prevent the development of cardiovascular diseases. Research results published In Journal of Nutrition, Health and Aging (JNHA).
217 people participated in the research. The average age of participants was 68.8 years and just over half were women. The scientists collected information about the subjects’ physical activity and normal diet. The volunteers were then asked to provide blood and urine samples to assess tartaric acid concentrations and levels of inflammation in the body. Tartaric acid in urine is the most objective indicator of the amount of wine consumed.
One year after the start of the study, the subjects were asked to take the tests again. The scientists also analyzed changes in the participants’ diets.
As expected, higher wine consumption resulted in increased urinary tartaric acid concentrations. This is associated with a significant decrease in soluble vascular cell adhesion molecule-1 (sVCAM-1) and other inflammatory markers in the body.
Scientists noted that lower levels of inflammation reduce the risk of cardiovascular disease. According to them, the most beneficial would be the moderate consumption of wines (especially red ones) rich in polyphenols. These are special compounds found in various plants. They have a beneficial effect on the human body by preventing cell damage.
Previously named Alcoholic beverages that can cause migraines.