Molecular Properties of Red Wine Compounds and Cardiometabolic Benefits

Abstract

Wine has been used since the dawn of human civilization. Despite many health benefits, there is still a lot of discussion about the real properties of its components and its actions on cells and molecular interactions. A large part of these issues permeate the fine line between the amount of alcohol that causes problems to organic systems and the amount that could be beneficial for the health. However, even after the process of fermentation, wine conserves different organic compounds from grapes, such as polysaccharides, acids, and phenolic compounds, such as flavonoids and nonflavonoids. These substances have known anti-inflammatory and antioxidant capacities, and are considered as regulatory agents in cardiometabolic process. In this study, the main chemical components present in the wine, its interaction with molecules and biological mechanisms, and their interference with intra- and extracellular signaling are reviewed. Finally, the properties of wine that may benefit cardiovascular system are also revised.

Plasma Metabolites Associated with Frequent Red Wine Consumption: A Metabolomics Approach within the PREDIMED Study

“…These differences could be related to the modulatory effect of the non-alcoholic fraction of red wine (i.e., polyphenols, glycerol, and polysaccharides). [34] Cotinine, caffeine, inositol, and piperine were found to be positively associated with RWC. Cotinine is an alkaloid found in tobacco and is also the predominant metabolite of nicotine.…”

“…Contrary to their results, we found no associations with LPCs, whereas we reported different positive/negative associations with some species of TAGs. These differences could be related to the modulatory effect of the non‐alcoholic fraction of red wine (i.e., polyphenols, glycerol, and polysaccharides) …”

Phenolic Composition, Chromatic Parameters and Antioxidant Activity “in vitro” in Tropical Brazilian Red Wines

“…However, resveratrol by enzymatic hydrolysis of its glycosides can lead to free trans-and cis-resveratrol structures, whose concentration depends on grape variety, possible fungal contamination and climatic conditions, which conditions its variation [19]. On the other hand, studies have demonstrated that the vinification process is the factor responsible for the high levels of resveratrol in red wines, when compared to white wines [48].…”

“…The choice of samples was due to the fact that Syrah and Cabernet Sauvignon grapes are among the main varieties used in the elaboration of red wines in the São Francisco Valley and are pointed as important for winemaking in Brazil [16]. In addition, the demand and appreciation of the Syrah and Cabernet Sauvignon wines have been verified in the national and international markets [17,18,19,20].…”

“…However, gallic acid has many healthy properties, including antioxidant, neuroprotective and antimicrobial effects [44] and catechin is the most important flavanol that can be found in bark and grape seeds, representing 60% of the phenolics responsible for the astringency and structure of wines [46].…”