Is Wine a "Functional Food?"

Summary:

Wine consumption in the U.S. has increased over the past 20 years and one reason for the interest is health. In the early 1990s much was written on the “French Paradox,” a term describing the finding that many French eat excessive amounts of saturated fats, have elevated cholesterol levels, smoke cigarettes and get very little exercise, yet they have one of the lowest heart attack rates in the world. Their regular moderate daily intake of red wine with meals was, and remains, the most likely explanation for this phenomenon. Wine contains polyphenols, which are strong antioxidants found in the skins of grapes. Wine also contains resveratrol, an antibiotic-like compound produced by the plant to fend off disease. Heavy drinking has many risks, so more is not better. Moderate drinking is defined as less than one drink a day for women and two drinks for men, and it is best to consume wine with meals.

Objectives:

• Define functional foods.
• List the functional components of wine.
• Describe the difference between red and white wine.
• List four categories of compounds classified as polyphenols and food sources of each.
• Explain how the polyphenols quercetin, catechin, and resveratrol may act to prevent cardiovascular disease.
• Describe the proposed health benefits associated specifically with the phytochemical resveratrol.
• Explain why red wine is strongly associated with cardiovascular health, while white wine is not.
• Define and describe what constitutes light, moderate, and heavy alcohol drinking.
• List the recommended dietary guidelines for alcohol, including wine, consumption for men and women.
• Summarize the health benefits of moderate drinking and hazards of heavy alcohol consumption.