Red Wine
Other names for Red Wine
biovin advanced red wine extract
french wine extract
meganatural red wine concentrate
non-alcoholic red wine extract
provinols
red wine
red wine concentrate
red wine concentrate (alcohol free) (vitis vinifera fruit) extract
red wine concentrates
red wine concentrate standardized extract
red wine extract
red wine, extract
red wine extract, concentrate
red wine extract, powder
red wine fruit extract
red wine grape skin extract
red wine polyphenol complex
red wine polyphenol extract
red wine powder
red wine, powder
red wine [red grape pomace (skin and seeds)] extract
red wine seed extract
red wine standardized extract
red wine (vitis vinifera) extract
red wine (vitis vinifera) fruit extract
red wine (vitis vinifera) powder
Synopsis of Red Wine
History
Red wine has a rich history as both a cherished beverage and a medicinal agent. Dating back to ancient civilizations such as the Egyptians, Greeks, and Romans, red wine was commonly prescribed for a variety of ailments. Hippocrates, the father of medicine, recommended wine for disinfecting wounds and as a digestive aid. Throughout the Middle Ages, red wine was considered a vital part of the apothecary’s toolkit, often used to purify water, stimulate appetite, and support cardiovascular health.
Traditional remedies frequently incorporated red wine as a carrier for herbal infusions. It was customary to steep medicinal herbs such as rosemary, sage, or gentian in red wine, enhancing both the flavor and the therapeutic value of the concoction. These herbal wine preparations were valued for their ability to extract and preserve the active constituents of plants, making them effective tonics for vitality, digestion, and general well-being. In folk medicine, red wine combined with garlic was used to promote heart health, while red wine with cinnamon or cloves was believed to boost immunity and circulation.
Modern nutritional products sometimes draw upon this heritage, utilizing red wine extracts for their natural polyphenols, which are associated with antioxidant and anti-inflammatory properties. When combined with herbs, red wine can synergistically enhance the absorption and efficacy of various plant compounds. Its longstanding reputation as a health-promoting elixir highlights red wine’s enduring legacy in both historical and contemporary natural medicine.
Traditional and scientific validation
Red wine has a rich historical legacy, often celebrated for its role in Mediterranean diets and traditional medicinal practices. Historically, red wine was valued not only for its flavor but also for its perceived health benefits, including its use as a tonic and for promoting heart health. The scientific interest in red wine focuses largely on its polyphenol content, particularly resveratrol, flavonoids, and anthocyanins, which are potent antioxidants.
Clinical studies have explored the potential health contributions of moderate red wine consumption. Epidemiological research, such as studies of the “French Paradox,” has suggested a correlation between moderate red wine intake and reduced incidence of cardiovascular diseases, even in populations consuming higher-fat diets. This has been attributed to red wine’s ability to improve endothelial function, reduce oxidative stress, and inhibit platelet aggregation. Additionally, some studies have indicated that the polyphenols in red wine may support metabolic health and exert anti-inflammatory effects.
Despite these promising findings, scientific consensus acknowledges that more rigorous clinical trials are needed to confirm the direct health benefits of red wine and its bioactive compounds. The effects of red wine can be influenced by genetics, overall diet, and lifestyle factors. While red wine is a valuable ingredient in nutritional products due to its antioxidant profile, it is important to consume it in moderation and as part of a balanced diet. Ongoing research continues to uncover the potential contributions of red wine to human health, reinforcing its positive role in both tradition and modern nutrition science.
Red Wine is used for these health conditions
Alzheimer's Disease (Scientific)
Arteriosclerosis (Scientific)
Cardiovascular Disease (Scientific)
Cholesterol (high) (Scientific)
Circulation (poor) (Scientific)
Diabetes (Scientific)
Digestion (poor) (Traditional)
Fat Metabolism (poor) (Scientific)
Free Radical Damage (Scientific)
Hypertension (Scientific)
Inflammation (Scientific)
Memory and Brain Function (Scientific)
Triglycerides (high) (Scientific)
Red Wine is used to support these body systems
Arteries (Scientific)
Blood (Scientific)
Brain (Scientific)
Capillaries (Scientific)
Circulatory System (Scientific)
Digestive System (Scientific)
Gastrointestinal Tract (Scientific)
Heart (Scientific)
Immune System (Scientific)
Skin (Scientific)