The wine is not only of truth, as said the ancient Romans, but also a wide range of phytochemicals, especially polyphenols, which are potent antioxidants. Their positive effect on our health is now little doubt – and the organic wines contain more of it than the conventionally grown.

The days when you could only enjoy wine simply to experience a sensory adventure, if you had a new born or an unknown location on the tongue trickle, are over. Today is expected of us that we wine, especially red wine, to drink the health’s sake. He has proved to be a medicine that protects against heart attacks, thrombosis, cancer and arteriosclerosis, dental caries and gum disease bacteria defuses prevent – or so it confirms a number of scientific studies. What enables him to these services should be one of its ingredients: a true wonder drug called resveratrol.

Resveratrol a miracle cure?
Resveratrol eliminate the negative effects of overweight and fat diet (in laboratory mice), it extends the life span (from brewer’s yeast, fruit flies, nematode worms and fish), it kills cancer cells () in vitro, it protects the heart and blood vessels, inhibits inflammation and produces a neuroprotective effect in the brain () of rats, it was described as “multi-purpose biological weapon,” and an American publication called it “the Swiss Army knife of nature.”

Antioxidants – Savior from free radicals?

Based on the amazing abilities of resveratrol is its antioxidant potency, it has a high redox potential, thus making the evil “free radicals” innocuous, are today blamed for a variety of diseases. “Free radicals are atoms or molecules that lack an electron in their chemical structure. This “steal” it from other molecules, then, can now also be “radical” electron predators and thus trigger a chain reaction to change in the number of electrons and their owners at the end of nucleic acids, proteins or lipids are changed so much that they do not are more able to properly fulfill their biological functions. Significant for us are mainly the oxygen radicals, which are scientifically known as reactive oxygen compounds (ROS – reactive oxygen species). They arise in all oxygen-dependent creatures as by-products of metabolism in the gut (for example, during processing) of alcohol and in the mitochondria, the “energy plants” of cells. The largest part of ROS is reduced in the course of the metabolic processes of water, the rest that remains is made by so-called antioxidants or free radicals harmless. They are firstly, the body’s own enzymes such Superoxydismutase or Glutathionperoxydase, on the other substances that we absorb with our food: vitamins A, C and E, Coenzyme Q 10 and phytochemicals, especially the carotenoids, like lycopene in tomatoes and the beta-carotene in the carrots, and polyphenols, among which is the acclaimed resveratrol.
In recent years the “free radicals” – the very name alone evokes Civil fears were – in the media “insidious enemies” and “evil enemies stylized” intended to be jointly responsible for numerous diseases including: cardiovascular diseases, cancer of lung, cervical, skin, esophagus, stomach, colon and prostate, as well as cataracts, aging and Alzheimer’s. The antioxidants, however, were highly praised the heroic rescuers and mass-marketed as a dietary supplement.
Meanwhile, the mood changed a bit, and the miraculous effects of “free radicals” was relative. At least in the isolated high-dose antioxidants and several studies have found no or even a negative effect. In Finnish smokers who took vitamin E and beta-carotene, cancer mortality was higher than in the control group. A study of the men got in vitamin E and selenium to prevent prostate cancer, was canceled because it turned an increased risk of cancer.

Dietary supplements or natural foods?
Whether and how far isolated antioxidants as dietary supplements are generally useful, is currently being debated scientific controversy. Berneis Kaspar, head of the Department of Endocrinology and Diabetology, University Hospital Zurich, for example, says: “For healthy people, these resources are not of allocated benefits.” And he stressed that no one who eats healthy and sound, are inadequate intake of provide antioxidants to need. “
In a healthy person who moves sufficient to ensure a regular basis for relaxation and fully satisfying Mediterranean-fed, there is a balance between “free radicals” and the endogenous or dietary antioxidants. Our body gets only be in danger if an excess of “free radicals” is present and is usually the result of the unhealthy and unnatural way of life. Cigarette smoke, alcohol, drugs, air pollutants (car exhaust fumes, ozone), radiation (UV, electromagnetic pollution), physical and emotional overload (stress) – all these are factors that could push the number of “free radicals” in the air. Added to the usual diet now comes with too much meat and not enough fresh fruit and vegetables. The latter could, with their natural antioxidants, vitamins and phytochemicals, this could make a settlement.

White blood cells and red wine
An as yet neglected role in this context, certainly the so-called Verdauungsleukozytose. Already in the middle of the 19th Century was discovered by Virchow and others that, immediately after a meal, the number of white blood cells, especially granulocytes, a dramatic increase – according to more recent human medical studies, approximately 50 to 140 percent. The Swiss physician Dr. Paul Kouchakoff came through his research in the 1930s to the conclusion that this must act in order to be a reaction of the body, especially against foreign proteins. He also found out that this response was absent when raw vegetable diet is consumed, or in the preparation of food, a critical temperature will not exceed approximately 87 to 97 degrees. While cooking, baking, frying and deep frying them, however, is almost always above that limit. In their defense reaction, the granulocytes produce a large amount of “free radicals” in order to kill invading pathogens. This is a meaningful and useful strategy if it is, for example by bacteria. But when it’s all about food substances, as in the Verdauungsleukozytose, then are not many “free radicals” useful, but become a problem to be resolved by “free radicals” must. The more natural antioxidants, in the form of vitamins and phytochemicals, so we start with our food, the better.

And here comes again the red wine into the game, and a phenomenon that has been called “French paradox”. Namely the fact that in France, especially in the south of the country’s heart attack rate is around 30 to 40 percent lower than in comparable European countries and the United States. As an explanation for the red wine consumed by the industrious Frenchman was used, and that it contains resveratrol, which is to develop a cardioprotective effect.
But critics complained that the amazing effects of resveratrol was achieved only in vitro and in experimental animals in the laboratory – similar studies in humans but outstanding. In addition, a glass of red wine contains only about 0.3 percent of Resveratrolmenge, which was administered to laboratory mice in the experiment.
Nevertheless, even in low-dose resveratrol is a potent “free radical”, and above all, it is not alone.

Diversity of polyphenols

Red wine contains a wide range of polyphenols, which also help too, as an experienced team, each other in their effect. Two major groups are important here: the Stilbenoide and flavonoids. The former includes Astringin and resveratrol and its metabolites Viniferin, Piceid and Piceatannol, which is said to have even a thousand times more antioxidant potency than resveratrol itself, and at least pointed in the laboratory experiment a cancer-inhibiting effect. They all also appear as a cis / trans isomers. They are variants that have the same chemical formula different spatial structures. The flavonoids are plant pigments such as Fisetin that (at least in laboratory mice) promotes long-term memory, and anthocyanins such as malvidin and peonidin, which are responsible for the blue color of the grapes. It also still include condensed tannins, such as quercetin and catechin to this group. The latter is also available in different variants contained in green tea, and there is a primary factor for its healthy effect.
The polyphenols exert their antioxidant potency, not only as individual substances, as has been demonstrated in numerous trials, but encourage and support each other too well, resulting in additional synergistic effects. For example, quercetin and catechin exert a positive influence on the metabolism of resveratrol and thus increase its biological effect.
The polyphenols used in the form of flower pigments (anthocyanins), attracting insects, which make for effective pollination of plants. On the other hand, they are chemical defense substances against predators and pathogens such as bacteria and fungi. These so-called phytoalexins are formed by plants only in response to an attack such enemies. The less a plant pesticide protected from the outside “is” the more Phytoalexin they must produce their own protection. Therefore, it is no wonder that organically grown grapes and organic wines vinified it contained more polyphenols than conventionally produced. The same also holds for organically grown fruit and vegetables. A more than 10 years in the U.S. study for example, found that organically grown tomatoes 79 (!) Percent contained more quercetin than conventionally grown.

Healthy wine by naturally cultivated soils and plants
The amount of antioxidants in the wine also determines its shelf life, the more polyphenols it contains, the less sulfur to be added. Again, the organic wines have an advantage.
The secondary plant substances are moved only a few decades in the spotlight of science. The more you think about research, the more substances and the more positive effects are discovered. When red wine you have now more than 500 components found in addition to polyphenols, including proteins, sugars, acids, minerals, trace minerals and flavorings. Because it was assumed that the “good” substances mainly stuck in the dish was the red wine which is fermented with the skins, and contains more polyphenols, a priority, while the wine was a little short.
Meanwhile, studies have shown that the pulp of grapes an equally positive effect on rat hearts, as the shells. And it is believed that the wine has many health-promoting similar substances, such as red wine. Studies designed to prove this are in progress.
Overall, the attitude of science is still contradictory, and the recent findings are controversial. However, there is agreement that the natural antioxidants, as they are in fresh fruit and vegetables, and, ultimately, the wine, are preferable to the isolated and synthesized. Not least because they complement each other in their diversity and promote. Here, too, shows itself superior to the biodiversity of the monoculture.

From moderate healthy drink

Undisputed is the fact that wine when it is eaten moderately, a positive health effect. That it in pharmacies because of excessive therapeutic effect will not be feared but to be. The alcohol contained in it here is a very clear boundary, because it harms of a certain amount of clear health. Anyone who wants to eliminate the risk entirely, may stick to the polyphenols from fresh fruits and fruit juices, because the also have a positive effect. As for the wine, it is the recommended amount for women today at about 0.2 to 0.3 and for men was about 0.4 liters per day.
All in all we are today, then, was returned to the point where Jesus ben Eleazar ben Sira more than two thousand years ago when he wrote those verses, which were later incorporated into the Old Testament (Sirach 31, 31-38): “How The furnace shall examine the work of the smith, so wine is a rehearsal for the undisciplined. As water is a life of wine for the man if he drinks it regularly. What is this life if one does not have a wine that has been created from the beginning to rejoice? Gladness, joy and pleasure brings wine, at the right time and frugal drunk. Headaches, derision and disgrace brings wine, drunk with excitement and anger. Too much wine, a trap for fools, is it weakens the strength and suggests many wounds. “
Which is probably nothing further to add.