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Wine.Its Role In Medicine And Health.
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Notas del editor
- From the early times to the 18 th Century, wine enjoyed a central role. In the days before proper sanitation, wine was regarded as much healthier drink than water, because of the alcohol and acid it is able to kill off almost all bacteria that is harmful to man (Robinson, 1994).
- In more recent times, like any form of alcohol consumption, wine has been targeted by some health campaigners and warning labels have proliferated wine labels. However there have also been some positive outcomes since the late 1980’s on the health benefits of moderate consumption particularly of red wine reducing the risk of heart disease. There have also been other claims for moderate wine consumption and this will be outlined in the following discussion.
- Prescriptions have also been found for wine based medicines.
- The Greek Hippocrates (c 450 BC) recommended the use of wine as a disinfectant, a medicine and a vechile for other drugs as part of a healthy diet ( Jancis Robinson, 1994). He experimented with different wines to see which were the most appropriate, from lethargy or diarrhoea to easing difficult child birth (Jancis Robinson, 1994).
- He learned that wine was the most effective means of disinfecting wounds. He was appointed imperial physician which involved tasting the emperor’s wine and selecting the best and most healthy (Jancis Robinson, 1994).
- Arab doctors recognized the importance of wine in healing, but due to the prohibition of alcohol in Islam found it understandably difficult. They studied medicine from Greek sources then translated it back slightly amended for the western world. The works of Galen reached medieval Europe the great medical school of Salerno in Italy, where they were translated from Arabic to Latin and this is where the notion wine as an essential part of a healthy diet gained ground (Robinsons, 1994).
- The health benefits of wine, in modern times, are acknowledged to be minimal and in some cases harmful. However there is some evidence that red wine drinkers may have a reduced risk of Cardiovascular heart disease (CVD). Population studies have indicated that consumers of wine have a reduced risk of CVD (Stockley, 2006).
- It is thought that the phenolic compounds in wine act synergistically within the human body (Stockley, 2003). Moderate wine drinking can have social as well as coronary aspects and some research suggests it can be appropriaate in the management of stress as long as the intake is monitored to ensure the benefits exceed the risk (Robinson, 1994).
- One of the main ways the body ages or degenerates is by oxidation, the same process that causes rusting. That is why there is great interest in antioxidants as they retard and slow down the deterioration by oxidation.
- Heart disease scientists in Scotland and Singapore have found that resveratrol prevents the body from creating two different molecules knowen to trigger inflamation. Gerald Weissmann, M.D., editor-in Chief of the FASEB Journal states “The therapeutic potential of red wine has been bottled up for thousands of years, and now scientists have uncorked its secrets, they find that studies of how resveratrol works can lead to new treatments for life threatening inflammation” (www.science daily.com).
- During fermentation with maceration increased skin contact and enrichment with seeds all increases the concentration of resveratrol in wine and the concentration is decreased by filtering the wine (Stockley, 2006).
- Resveratrol is a non flavournoid stilbene phenolic compound and the average concentrations of this phenol are far greater in red wine.