Potential health benefits of antioxidant effects of wine on lipids
Doctoral Thesis
2005
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University of Cape Town
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Abstract
The consumption of wine dates back to the Stone Age, but its potential health benefits only really began to make an impact after the French Paradox was postulated by Renaud and de Lorgeril in the 1990s. Their observations indicated that moderate consumption of red wine may have health benefits. Research since then has shown that wine, in particular red wine, is a source of a large number of different polyphenolic compounds that have antioxidant activity. The finding that the consumption of red wine might have a beneficial health effect was very appealing, resulting in a large number of epidemiological and experimental studies. To date, controversy still surrounds wine and its health effects. Several pertinent questions are still to be answered: What in vitro methods can be used to determine the antioxidant effects of wine? What are some of the in vivo effects of wine? Can wine be used directly as an antioxidant in cooking of the food that would ordinarily be exposed to conditions that may induce peroxidation of lipids? What effects does wine have at the cellular level?
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Blackhurst, D. 2005. Potential health benefits of antioxidant effects of wine on lipids. University of Cape Town.