Wine Consumption and Chronic Disease.

Sadeghi-Reeves, Leila; Ayogbe, Augustina; Beyeler, Marina; Jenzer, Helena (2017). Wine Consumption and Chronic Disease. The Canadian Journal of Clinical Nutrition, 5(1), pp. 64-71. Global Science Heritage 10.14206/canad.j.clin.nutr.2017.01.07

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Wine is one of the earliest alcoholic beverages ever recovered since ancient times to have received such high scientific research profile over the years. The beneficial effect it has on human health has contributed to this context. Recent studies investigated the polyphenolic compounds in red wine and they have been able to associate it with beneficial effects on reduced risk for developing cardiovascular disease when consumed moderately. Additionally, although alcohol is a known carcinogen, wine consumption may have a beneficial influence on some kinds of cancer. Resveratrol, a polyphenol occurring in wine can reduce cell recovery and stimulate the apoptotic process in leukemic and colonic cells. Moderate wine consumption is also associated with a reduced risk of type II diabetes. Red wine polyphenols have the capacity to prevent insulin resistance, inhibit hyperglycaemia and improve beta-cell function. The beneficial effects of wine consumption extend to brain health, blood pressure, bone mineral density linked to osteoporosis and bone fractures, as well as inflammation. Keywords: Alcohol, Red Wine, Phytochemicals, Polyphenols, Chronic Diseases

Item Type:

Journal Article (Original Article)


School of Health Professions


Sadeghi-Reeves, Leila;
Ayogbe, Augustina;
Beyeler, Marina and
Jenzer, Helena




Global Science Heritage




Service Account

Date Deposited:

27 Jan 2020 15:44

Last Modified:

27 Jan 2020 15:44

Publisher DOI:





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