Wine and red foods, good for your health

7 August 2018featuredNutritionred wines509Views

A diet rich in tea flavonoids and red wine, peppers, blueberries and strawberries is beneficial to health. For this reason, it’s better to incorporate many red foods into your diet and drink a glass of red wine a day.


Flavonoids, plant polyphenols, underlie many of the healthy properties of fruit, vegetables and vegetable-derived beverages, such as tea or coffee. The alimentation rich in flavonoids stabilizes a volatile and very unstable molecule, nitric oxide, which acts favorably on endothelial function, also reducing platelet aggregation and oxidative stress.


Flavonoids are involved in the complex mechanism of inactivation of carcinogenesis, through an antiproliferative effect and stimulation of cell health and their regeneration. This dataset may explain the association, found in many epidemiological studies, between regular consumption of foods rich in flavonoids and reduction of mortality due to specific causes, namely tumors, cardiovascular diseases and type 2 diabetes, or for all causes. The most recent analysis in this regard comes once again from the amount of data collected within the Nurses’ Health Study II, which monitored every two years 93,145 nurses, aged between 25 and 42 years at the time of inclusion in the study. The average daily intake of total flavonoids was 379 mg; of these, 257 mg were represented by proanthocyanidins taken with tea, apples and strawberries, followed by flavan-3-oils also present in tea, as well as apples and blueberries; 33 mg of flavanones came from the consumption of red wine, oranges and fresh grapefruits, and as juice; the other flavonoid classes, taken with onions and peppers, were the least represented. By evaluating the association between the frequency of consumption of these foods and the risk of mortality from all causes, the researchers found that, in the 18 years of monitoring, the risk of mortality from all causes was 19% lower for women who had taken on more total flavonoids, compared to those with the lowest levels of consumption. The analysis then deepened the presence of any specific associations.

It thus emerged that: Compared to non-tea and red wine consumers, nurses who chose these drinks more than once a week presented the greatest reduction in mortality risk for all causes.
In comparison to non-consumers, women who put more frequently strawberries and blueberries in the dish showed the greatest reduction in mortality risk due to oncological causes.
Frequent consumption of peppers, on the other hand, was associated with a reduction in the risk of mortality due to cases other than those referred to cancer.
From this analysis it would then emerge that the protective effect against the risk of mortality for all causes can be attributed above all to the contribution of flavonoids present in specific foods, such as tea and red wine, strawberries, blueberries and peppers.

Article taken from NFI.