Journal of Nutrition, Health & Aging: Moderate wine consumption reduces inflammation in the body

Researchers from the University of Barcelona (Spain) have found that moderate consumption of wine rich in polyphenols considerably reduces inflammation in the body. Such a result can prevent the possibility of cardiovascular diseases. The results of the research were published in the Journal of Nutrition, Health & Aging.

A total of 217 people—the average age of the participants was 68.8 years, and more than half of them were women—participated in the research. The researchers collected information about the physical activeness and food habits of the subjects. After that, the volunteers were asked to submit blood and urine samples to assess the concentration of tartaric acid and the level of inflammation in the body. Tartaric acid is the most objective indicator of the amount of wine used in urine.

One year after the start of this study, the subjects were asked to submit the aforesaid samples again.

The researchers studied as well the changes in the diet of the participants.

As expected, consumption of higher amounts of wine led to an increase in the concentration of tartaric acid in the urine. This, in turn, was correlated with a considerable decrease in soluble vascular cell adhesion molecule-1 (sVCAM-1) and a decrease in other markers of inflammation in the body.

Researchers have noted that a low level of inflammation reduces the likelihood of developing cardiovascular diseases. According to them, moderate consumption of polyphenol-rich wine—especially red—will be more beneficial. Polyphenols are special compounds that are contained in various plants. They have a beneficial effect on the human body, counteracting cell damage.

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