Maximizing Polyphenol Content to Uncork the Relationship Between Wine and Cancer

Abstract

Studies have revealed conflicting results regarding the risk of cancer from alcohol consumption. Furthermore, some studies have suggested that wine may have benefits that separate it from other alcoholic beverages. As wine contains a significant amount of chemicals, specifically polyphenols like anthocyanins and proanthocyanidins (PA), that can affect cellular function and promote health, this hypothesis is reasonably supported by recent research. Polyphenols promote several anticancer cellular pathways, including xenobiotic metabolism, support of innate antioxidant production, and stimulation of phase I and II detoxification of carcinogens. However, the multitude of growing and production conditions of grapes, including temperature, water availability, soil type, maceration, and aging can result in a remarkably varying final product based on the available literature. Thus, we hypothesize that wines produced from grapes cultivated between steady daily temperatures at 15–25°C with moderate sun exposure from flowering to harvest, lower vine-water status, resulting either from lower precipitation, and irrigation practices or more permeable soil types, limitation of fertilizers, extended maceration, and aging in oak will impact the concentration of anthocyanins and PA in the finished wine and may have a differential impact on cancer. This higher concentration of polyphenols would, in theory, create a healthier wine, thus explaining the conflicting reports on the benefits or harms of wine.

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

“…They are responsible for some of the characteristics and sensory features of wine. Regarding phenolic constituents, or polyphenols, also present in fruit, grains, and vegetables, data from several studies suggest that they have healthy properties [ 1 , 6 , 7 , 8 ]. Resveratrol, a non-flavonoid present in trace quantities, is a natural antioxidant and anti-inflammatory compound, known to play a key role in immunoregulation, metabolic syndrome, cardiovascular, neuroprotection, and cancer treatment [ 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 ].…”

Punicalagin induces apoptosis in A549 cell line through mitochondria-mediated pathway

“…The ROS level in the A549 cell line was investigated to assess whether ROS played a significant role in the induction of apoptosis after exposure to punicalagin. According to several studies in which ROS levels in tumour cell lines after exposing them to polyphenol or flavonoids were measured, the induction or reduction of ROS levels lead to cell death (Renis et al 2008;Singh et al 2011;Yahfoufi et al 2018;Yang et al 2018;Champ and Kundu-Champ 2019). Li et al (2016) demonstrated that pomegranate leaf extract induced ROS level and loss of mitochondrial transmembrane potential in lung cancer cells.…”

Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development

“…Earlier comprehensive reviews on the classification, synthesis, and properties of phenolics have been reported [30,31]. Briefly, phenolics are classified into groups that include phenolic acids, flavonoids, tannins, stilbenes, lignins, and coumarins [31] and as secondary plant metabolites, they provide a self-defence role for the plants as they help the plants ward off foreign invaders [32]. Harsh environmental factors have been found to impact on the development of bioactive compounds in plants [32].…”

“…Briefly, phenolics are classified into groups that include phenolic acids, flavonoids, tannins, stilbenes, lignins, and coumarins [31] and as secondary plant metabolites, they provide a self-defence role for the plants as they help the plants ward off foreign invaders [32]. Harsh environmental factors have been found to impact on the development of bioactive compounds in plants [32]. For example, plants that grow at high mountainous areas, drought areas, and in high salinity conditions naturally develop a high concentration of bioactive compounds compared to their counterparts that grow under normal conditions [32].…”

“…Harsh environmental factors have been found to impact on the development of bioactive compounds in plants [32]. For example, plants that grow at high mountainous areas, drought areas, and in high salinity conditions naturally develop a high concentration of bioactive compounds compared to their counterparts that grow under normal conditions [32]. Bioactive compounds including polyphenols [33,34] demonstrate health effects such as impairing the onset of oxidative stress [35], reducing inflammatory markers [36], demonstrating antidiabetic properties through glycaemic response attenuation [33,35], and exhibiting cardiovascular protective effects [35] demonstrated through in vitro and human clinical trials.…”