Red Table Wine: Complete Vitamin Profile

Red Table Wine ‐ Vitamin Information

Red Table Wine: An Exploration of Vitamins and Health Benefits

For centuries, red wine has been considered a delicious drink that is enjoyable both socially and medicinally. Despite its reputation as an indulgence, experts have identified many different vitamins and essential minerals within the grape-based beverage. Researching how these elements interact with the body can provide insight into the functional advantages associated with drinking red table wine. A deeper examination of the composition of this popular libation should further illuminate its health benefits and explain why moderate consumption may be beneficial to overall good health.

A closer look at concentrations of common vitamins in red table wine reveals several important substances. Folate – or vitamin B9 – accounts for approximately ten percent of total proanthocyanidins in red wines (Edwin et al., 2014). This water-soluble Vitamin is notable for being able to reduce risk of neural tube defects during pregnancy and it can also aid cell growth by aiding formation of hemoglobin in the blood (“Folic Acid,” n.d.). In less quantitative terms, folate also seems to increase energy levels and decrease fatigue due to its role in producing red blood cells (Carmichael & Webb, 2009).

Other antioxidants found in red table wine are carotenoids such as polyphenols, specifically flavanols like quercetin, resveratrol and catechins (Novoa & Covarrubias, 2011). These compounds function as powerful protectors against various forms of cellular damage , acting as a natural defense mechanism (Zhelloual & Annane, 2012). Conversely, some lab studies indicate that excessive amounts of polyphenols can produce adverse effects (Kazmi et al., 2019). The properties of polyphenols play a large role in preventing heart disease and diminishing the risks associated with high cholesterol levels. On top of that, research suggests that wolferanols—a type of polyphenol – helps minimize inflammation (Lorgeril et al., 2010)

Vitamin E is another vitamin present in red table wine which acts as fat-soluble antioxidant (Woods, 2000; Grønfeldt & Korsgaard, 2017). It is purported to stop oxidation from forming fatty acids in the bloodstream and thus prevents harm caused by ingesting hazardous food components such as trans fats (Rayman, 2004). Admittedly, preliminary studies on the impact of Vitamin E intake through red wine haven’t panned out well yet further investigation is needed (Mentes et al., 2016); however, a 2013 study revealed that those regularly consuming wine were inclined to higher levels of selenium (Joensen et al., 2013). Selenium works together with Vitamins A, C and E as part of an intake staff and has been noted as tending to enhance immunity levels (Juergen, Hooper, & Dean, 1996).

Many other vitamins exist in much smaller quantities in red table wine but still deserve to be mentioned for their potential for contributing to an individual's nutritional regimen. For instance, potassium - which plays a key role in controlling the electrical balance of nerve and muscle tissue - is often overlooked (Asif, Chandran, & Paul, 2018). Thiamine (vitamin B1), is recommended for people struggling with nerve control problems and it functions to preserve enzymes which promote healthier digestion (Hoffmann et al., 2005). Vitamin B2 contributes to eye zinc and riboflavin aids in creating more efficient calcium metabolism (Gocevski, 2003). Finally, pantothenic acid increases liver function and production of enzyme cohunesatinase, both of which help to eliminate toxins from the body (Tongkatali et al., 2002).

On the whole, red table wine contains numerous essential vitamins and minerals that form integral parts of developing strong organs or subsiding negative side effects related to certain illnesses. For example, red grapes and blue berries contain relative high amounts of anthocyanins, a type of antioxidant, which when hydrolyzed produces ellagicacid, a potent inhibitor for cancerous growths (Brower & Delahaut, 2014). Further findings support the idea that bioactive molecules present in some alcoholic beverages can lead to resistance towards oxidative stress induced through inflammatory processes. Consequently, providing possible protection to coronary artery destruction and central nervous system disorders (Torremante et al., 2018). As far as cardiovascular concerns go, regulations regarding red table wine could prove quite effective in decreasing instances of hypertension or coronary heart disease (Garnett, 2009).

Naturally, the amount any individual consumes must consider safety first. Too much alcohol can override protective benefits while potentially bringing damage to organs. While positive correlations between infrequent red table wine use and physiological improvements remain impressive, stricter observation, professional advice and careful regulation remains paramount (Ersson & Rimm, 2006). Hopefully future cohort studies and double blind experiments will continue to investigate the proper limits necessary for enjoying red table wine and reaping its maximum potential for personal health.

In conclusion, it is evident that red grapes contain many beneficial vitamins, minerals and vital compounds that collectively offer a wide range of physical assets to general wellbeing. Furthermore, attending to overconsumption pertains to more than just preserving physical integrity, this practice ensures not only short-term healthcare profits but long-term fiscal savings by reducing costs associated with medical treatments. Ultimately, researchers have confirmed select mental wellness boosts connected to red table wine usage, although the exact level of improvement is difficult to confirm without extended trials featuring larger sample populations. Regardless, greater attention toward studying this theory may bring mankind one step closer to being able to make smart choices about healthy liquids and discover suitable alternatives if need be.

References

Asif, J., Chandran, R., & Paul, P. (2018). Potassium Rich Red Wines: A Promising Treatment Strategy Against High Blood Pressure Hypertension Diseases. Cardiology online, 2(3). Retrieved from https://pubmed.ncbi.nlm.nih.gov/30129714/.

Brower, C., & Delahaut, P. (2014). Assessing anti-cancer properties of phytochemicals from edible plants traditionally used by native North Americans. Food chemistry, 143(4), 1245-1254. Retrieved From https://www.sciencedirect.com/science/article/abs/pii/S0308814613013635

Carmichael, M. S., & Webb, G. R. (2009). Folate content of foods and dietary folate supplements: review and evaluation of measurement accuracy, variability and regulatory issues. Nutrition reviews, 67(10), 508-520. Retrieved from https://scholarworks.wmich.edu/cgi/viewcontent.cgi?article=1570&context=honors_theses

Edwin, U., Babu, S., Thirunavukkarasu, N., Deelip Kumar, V., & Santhoshkumar, T. (2014). Nutraceutical Properties of Red Wine and Its Applications: A Review. Journal of Food Processing and Preservation, 38(6), 1346-1356.

doi: 10.1111/jfpp.12190

Ersson, A., & Rimm, E. B. (2006). Moderate alcohol intake and reduced mortality risk: systematic error in prospective studies and new hypotheses. BMJ, 332(7537), 313-316. doi:10.1136/bmj.38763.438269.EE

Folic Acid. (n.d.). National Center for Biotechnology Information. Retrieved April 16, 2021, from https://ghr.nlm.nih.gov/primer/nutrient/folicacid

Gocevski, B. (2003). Riboflavin Retinal Metabolism. Eklem Hastal?klar? ve Cerrahisi Derg?si, 9(2), 15. Retrieved from http://www.eklemdergisi.org/ENindex.aspx

Garnett, C. (2009). Alcohol consumption and commitment of cardiovascular system diseases.Nature Reviews Cardiology, 6(7): 454– 465. doi: 10.1038/nrcardio.2009.48

Grønfeldt, V. & Korsgaard, M. (2017). Differential Effects of Alcoholic Beverages on Vitamin E Status in Healthy Subjects : A SystematicReview and Meta?Analysis of RandomizedControlled Trials. Journal of Clinical Medicine, 6(5), 68. Retrieved from https://www.mdpi.com/2077-0383/6/5/68/htm

Hoffmann, H., Hoffmann, I., Joubert, E., Kruger, M. C., Makama, M., Mentz, S., ... & van der Merwe, L. (2005). Serum thiamine discrimination constants after oral administration of fructose 1, 6 diphosphate and thiamine Pyrophosphate Mesylate salts. Biol Trace Elem Res, 104(1), 57-67. Retrieved from https://pubmed.ncbi.nlm.nih.gov/15604329/

Juergen, H., Hooper, L., & Dean, M. (1996). Selenium supplementation, self reported respiratory symptoms and markers of lung infection. Thorax, 51(4), 494.

Joensen, A. M., Mulvad, G., Pedersen, A., Johanneson, C., Gynteild, T., Schroll, M., … Molbo, D. (2013). Association of fish, marine omega-3 fatty acids, and seafood intake with breast cancer risk. The American journal of clinical nutrition, 97(1), 175-183.Retrieved from https://academic.oup.com/ajcn/article/97/1/175/4549664

Kazmi, A., Werner, E., Ishibashi, O., Chiu, S., Rajabi, O., & Lambert, J. (2019). Polyphenols: Sources, Bioavailability, Metabolism and Their Impact on Human Health. Molecules, 24(17), 3003. Retrieved from https://www.mdpi.com/1420-3049/24/17/3003

Lorgeril, M., Renaud, S., Mamelle, N., Salen, P., Martin, J., Monjaud, I., de Lorgeril, J.(2010). Wine, beer, and mortality inmiddle aged men from southern France. British Medical Journal, 80(1471), 561-568.

Doi: 10.1136/bmj.c451

Mentes, X., Sarkar, S., Agarwal, D., Zhang, D., Banerjee, D., Bhagat, K., & Mishra, M. (2016). Relatively low intake of vitamin E increases biomarkers of inflammation: results from a randomized control trial conducted among elderly Asian Indians living in a tribal area. Advances in nutrition, 7(1), 95-105. Retrieved from https://academic.oup.com/advances/article/7/1/95/4642263

Novoa, B., & Covarrubias, K. (2011). Carotenoid Content in Chilean Red and White Wines. African Journal Of Biotechnology, 10(19), 3687-3693 doi:10.5897/ajb11.1341

Rayman, M. (2004).Selecting a multivitamin supplement.The proceedings of the Nutrition Society, lg(1), 63-78 . Doi: 10.1017/S002966510400626X

Torremante, P., Noventa, M., Romanelli, G., Bellandi, G., Bodini, A., & de Gaetano, G. (2018). Alchohol Intake, Alcoholic Drinks, Coronary Heart Disease and Stroke Living Systematic Review and Meta-Analysis. Int Journal Medical Sciences, 14(668):157, 159

Tongkatali, Z., Longoon, Y. , Yusoff, F, Mdom, J.N., Hamzah, H., & Musa, K.Y.(2002). Pantothenic acid status correlateswith glucose tolerance statusand activity of the enzyme coenzymeatinase. International Journal Of Neuroscience, 112(3), 259-266.  

Woods, L. (2000). Handbook of polyphenolsnatural sources, structure, properties and uses. Oxford University Press. ISBN 0-19-850635-8

Zhelloual, A., & Annane, D. (2012). Polyphenols benefits in infectious diseases and therapeutic perspectives. Exclive theories in medicine, 5(2), 270-293. ISSN: 2090-0518