This is the last post of 2019. The second year of Science & Wine existence, time for a brief reflection. This was a great year!
Christmas. A time for joining the family to celebrate life. Usually these family meetings are around a table this is also a time known for an overeating behaviour. The rule should be “Moderation”. Our health depends on what we eat and if we wish celebrate Christmas for many years and in good health, one of our resolutions for 2020 must be eat healthy.
One may well be skeptical about the claims made for the purported health benefits of wine, but beware of questioning Greeks bearing gifts, and surely nobody can, in good faith, deny the mood enhancement that moderate wine drinking can bring? True, when it is abused it can have disastrous and life-destroying consequences, especially when in conjunction with addictive tendencies. However, when consumed in sensible quantities, it can be and is, as the Greeks realized, one of life’s great pleasures.
T2,4,6-trihydroxyphenanthrene (THP) results from cyclization of the trans-to the cis-isomer of resveratrol one of the most abundant polyphenols in red grapes and red wine. It has been demonstrated that THP can induce DNA damage through a pro-oxidant mechanism. On the other hand, due to the extended delocalization and conjugation of the πelectrons over the entire molecule, THP displays a significantly increased antioxidant activity compared to RSV with potential benefits on human health. Whatever the effect of THP on human health, it becomes important to establish its actual presence not only in RSV-containing food and beverages but even in cosmetics that, by their nature, are subject to UV radiation.
Yesterday I published in the blog of our conference page “Wine Consumption in the Mediterranean Diet: A clarification about health effects” a post about the new Spanish Society of Community Nutrition guidelines, published last November 5. This proposal of food-based dietary guidelines s does not recommend in any case the consumption of alcoholic beverages. However, there are scientific evidence for health benefits of some wine components like the ones described in this review. Consumption of wine is a controversial issue, therefore, discussions forums like the conference that will be held in Vila Nova de Gaia at June 4 are very important.
This is the post number 100. One hundred of weekends that I spend writing, reading, illustrating, editing and publishing the posts. The time that I spent do it is just part of the time I stole to the family, special to my youngest daughter, so today I decided to involve her in this project. The illustration is her authorship.
The effects of alcohol use in non‐alcoholic fatty‐liver disease are unclear. This post descries a study aimed to investigate the impact of alcohol use in fatty liver disease on incident liver, cardiovascular, and malignant disease, and death. Authors concluded that even low alcohol intake in fatty liver disease is associated with increased risks for advanced liver disease and cancer. Low to moderate alcohol use is associated with reduced mortality and CVD risk, but only among never smokers. This post alerts for the need of a serious discussion about wine health effects like the one that Science & Wine is promoting. See all in https://www.science-and-wine-conferences.com/
Science & Wine promote 1-Day Conference “Wine Consumption in the Mediterranean Diet: A clarification about health effects” to be held in Porto at June 4 of 2020. The conference will take place in the Association of Port Wine Companies.
This post talks about the potential re-use of the industrial wine by-product grape pomace to formulate functional drinks rich in bioactive compounds, namely polyphenols, demonstrating a beneficial health effect. Two recent published scientific papers, originated from a fruitful collaboration among the University of Parma, the Federico II University of Naples, and the National Research Council labs of Naples, Padua and Avellino, represent a reliable example of a comprehensive scientific approach. This approach includes the characterization of the specific functional product, the human metabolism of its native polyphenols, the resulting effect on glucose metabolism and, finally, its association with specific circulating metabolites.
With aging decline of cognitive function occurs, but the mechanisms responsible are unknown. However, is now acknowledged that several lifestyle factors (e.g. diet, cognitive and physical activities) have an impact on brain aging and the development of neurodegenerative diseases. This post is about the neuroprotective abilities of the wine polyphenols in correlation to the pathophysiological mechanisms involved in Alzheimer’s disease (AD) and summarizes a part of a recent review paper written by me in collaboration with David Vauzour published in Beverages Journal .