Wine, Food and Health

Wine has historically been associated with religious rights, used as a salubrious beverage, employed as a medication as well as a medicinal solvent, and consumed as a food accompaniment. It is the latter that is most intimately associated in the minds of most modern consumers. Despite this, there is little flavor commonality on which pairing could be based. The first section of the chapter examines this feature, and wine’s primary role as a palate cleanser and food condiment. The synergistic role of food and wine in suppressing each other’s least pleasant attributes is also explained. The final section deals with the latest evidence relating to the many beneficial health effects of moderate wine consumption, shortfalls in the data, headache induction, dental erosion, and conditions under which wine intake is contraindicated.

• Publication year

  2014

• Venue

  Wine Science

• Publication date

  2014-06-06

• Fields of study

  Agricultural and Food Sciences, Medicine

• Identifiers
  DOI 10.1016/B978-0-12-381468-5.00012-9PMCID 7173591
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Wine and Headache

  2014cited by this paper
• Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine

  2013cited by this paper
• The Addicted Brain

  2013cited by this paper
• Evolution. How sweet it is: genes show how bacteria colonized human teeth.

  2013cited by this paper
• Identification of organic acids in wine that stimulate mechanisms of gastric acid secretion.

  2012cited by this paper
• The antimicrobial effect of wine on Bacillus cereus in simulated gastro-intestinal conditions

  2012cited by this paper
• Prevention of tooth erosion and sensivity in wine tasters

  2012cited by this paper
• Inhibition of quorum sensing (QS) in Yersinia enterocolitica by an orange extract rich in glycosylated flavanones.

  2012cited by this paper
• Pharmacokinetics and blood-brain barrier penetration of (+)-catechin and (-)-epicatechin in rats by microdialysis sampling coupled to high-performance liquid chromatography with chemiluminescence detection.

  2012cited by this paper
• Metabolism of anthocyanins by human gut microflora and their influence on gut bacterial growth.

  2012cited by this paper
• Acute effects of chlorogenic acid on nitric oxide status, endothelial function, and blood pressure in healthy volunteers: a randomized trial.

  2012cited by this paper
• Inhibitory effect of antioxidant-rich marinades on the formation of heterocyclic aromatic amines in pan-fried beef.

  2012cited by this paper
• Intestinal ellagitannin metabolites ameliorate cytokine-induced inflammation and associated molecular markers in human colon fibroblasts.

  2012cited by this paper
• Strawberry processing does not affect the production and urinary excretion of urolithins, ellagic acid metabolites, in humans.

  2012cited by this paper
• Complementary approaches to gauge the bioavailability and distribution of ingested berry polyphenolics.

  2012cited by this paper
• The butter flavorant, diacetyl, forms a covalent adduct with 2-deoxyguanosine, uncoils DNA, and leads to cell death.

  2012cited by this paper
• Identification of Bitterness-Masking Compounds from Cheese

  2012cited by this paper
• Resveratrol and some glucosyl, glucosylacyl, and glucuronide derivatives reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes Scott A adhesion to colonic epithelial cell lines.

  2012cited by this paper
• Effect of flavan-3-ols on the adhesion of potential probiotic lactobacilli to intestinal cells.

  2012cited by this paper
• Abnormal Brain Structure Implicated in Stimulant Drug Addiction

  2012cited by this paper
• Concord grape juice supplementation and neurocognitive function in human aging.

  2012cited by this paper
• Differential effects of grape ( Vitis vinifera ) skin polyphenolics on human platelet aggregation and low-density lipoprotein oxidation.

  2012cited by this paper
• Protection by polyphenols of postprandial human plasma and low-density lipoprotein modification: the stomach as a bioreactor.

  2012cited by this paper
• Red and white wines inhibit cholesterol oxidation induced by free radicals.

  2011cited by this paper
• Wine and Health: A Review

  2011cited by this paper
• Alcohol consumption and non-communicable diseases: epidemiology and policy implications.

  2011cited by this paper
• Immunomodulatory and antitumor activities of grape seed proanthocyanidins.

  2011cited by this paper
• Resveratrol and health--a comprehensive review of human clinical trials.

  2011cited by this paper
• Influence of carbohydrates on the interaction of procyanidin B3 with trypsin.

  2011cited by this paper
• Neuroprotective properties of Spanish red wine and its isolated polyphenols on astrocytes.

  2011cited by this paper
• Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva

  2011cited by this paper
• Taste isn't just for taste buds anymore

  2011cited by this paper
• Potential mechanisms by which polyphenol-rich grapes prevent obesity-mediated inflammation and metabolic diseases.

  2011cited by this paper
• Inhibition of key digestive enzymes by cocoa extracts and procyanidins.

  2011cited by this paper
• Waiter, is there histamine in my wine?: histamine in Australian wines - a survey over 27 years (1982 to 2009)

  2010cited by this paper
• Metabolic fate of polyphenols in the human superorganism

  2010cited by this paper
• In vitro bioconversion of polyphenols from black tea and red wine/grape juice by human intestinal microbiota displays strong interindividual variability.

  2010cited by this paper
• Isolation of red wine components with anti-adhesion and anti-biofilm activity against Streptococcus mutans

  2010cited by this paper
• Understanding consumer preferences for Shiraz wine and Cheddar cheese pairings.

  2010cited by this paper
• Widespread occurrence of the mycotoxin fumonisin b(2) in wine.

  2010cited by this paper
• The relation between different dimensions of alcohol consumption and burden of disease: an overview.

  2010cited by this paper
• Iron is an essential cause of fishy aftertaste formation in wine and seafood pairing.

  2009cited by this paper
• Changes in antioxidant endogenous enzymes (activity and gene expression levels) after repeated red wine intake.

  2009cited by this paper
• Metabolites are key to understanding health effects of wine polyphenolics.

  2009cited by this paper
• Comparisons between Australian consumers' and industry experts' perceptions of ideal wine and cheese combinations

  2009cited by this paper
• Effects of beer, wine, and liquor intakes on bone mineral density in older men and women.

  2009cited by this paper
• Grapes and cardiovascular disease.

  2009cited by this paper
• Carcinogenicity of acetaldehyde in alcoholic beverages: risk assessment outside ethanol metabolism.

  2009cited by this paper
• White wine phenolics are absorbed and extensively metabolized in humans.

  2009cited by this paper
• Alcohol and migraine: trigger factor, consumption, mechanisms. A review

  2008cited by this paper
• Microbial metabolism of dietary phenolic compounds in the colon

  2008cited by this paper
• Crosstalk: Potential Mechanisms for Health Benefits of Prebiotics and Probiotics

  2008cited by this paper
• Resveratrol and its analogs: defense against cancer, coronary disease and neurodegenerative maladies or just a fad?

  2008cited by this paper
• Effects of Grape Seed-derived Polyphenols on Amyloid β-Protein Self-assembly and Cytotoxicity*♦

  2008cited by this paper
• Resveratrol, at concentrations attainable with moderate wine consumption, stimulates human platelet nitric oxide production.

  2008cited by this paper
• Modification of the bitterness of caffeine

  2008cited by this paper
• Effects of linoleic acid on sweet, sour, salty, and bitter taste thresholds and intensity ratings of adults.

  2007cited by this paper
• Wine, research and cardiovascular disease: instructions for use.

  2007cited by this paper
• Molecular Gastronomy: Exploring the Science of Flavor

  2007cited by this paper
• Effects of Resveratrol in Inflammatory Arthritis

  2007cited by this paper
• Wine consumption and renal diseases: new perspectives.

  2007cited by this paper
• Mechanism by which alcohol and wine polyphenols affect coronary heart disease risk.

  2007cited by this paper
• Investigation of the allergenic potential of wines fined with various proteinogenic fining agents by ELISA.

  2007cited by this paper
• What do binge drinkers drink? Implications for alcohol control policy.

  2007cited by this paper
• Moderate alcohol consumption and the immune system: A review

  2007cited by this paper
• Seeking the connections: alcoholism and our genes.

  2007cited by this paper
• Estimated dietary flavonoid intake and major food sources of U.S. adults.

  2007cited by this paper
• Alcohol consumption, mild cognitive impairment, and progression to dementia

  2007cited by this paper
• Epidemiology of stone disease.

  2007cited by this paper
• Emerging role of polyphenolic compounds in the treatment of neurodegenerative diseases: a review of their intracellular targets.

  2006cited by this paper
• Reevaluation of thermal food processes in order to increase food safety and quality: Frying, drying, salting, smoking

  2006cited by this paper
• Effect of tea phenolics and their aromatic fecal bacterial metabolites on intestinal microbiota.

  2006cited by this paper
• Ochratoxin A in grapes and grape-derived products

  2006cited by this paper
• Resveratrol, a red wine antioxidant, possesses an insulin-like effect in streptozotocin-induced diabetic rats.

  2006cited by this paper
• Wine is bactericidal to foodborne pathogens

  2006cited by this paper
• Smoking, alcohol intake, estrogen use, and age-related macular degeneration in Latinos: the Los Angeles Latino Eye Study.

  2006cited by this paper
• Dietary Fiber in Wine

  2006cited by this paper
• ADH 3 genotype , alcohol intake and breast cancer risk

  2006cited by this paper
• Is dopamine behind the health benefits of red wine?

  2006cited by this paper
• ADH3 genotype, alcohol intake and breast cancer risk.

  2006cited by this paper
• Alcohol consumption and risk for coronary heart disease in men with healthy lifestyles.

  2006cited by this paper
• Potential food allergens in wine: double-blind, placebo-controlled trial and basophil activation analysis.

  2006cited by this paper
• A central role of eNOS in the protective effect of wine against metabolic syndrome

  2006cited by this paper
• The chemistry behind antioxidant capacity assays.

  2005cited by this paper
• Obesity: an overblown epidemic?

  2005cited by this paper
• Patterns of tooth surface loss among winemakers.

  2005cited by this paper
• Inhibitory activity of diluted wine on bacterial growth: the secret of water purification in antiquity.

  2005cited by this paper
• Nutraceuticals as anti-angiogenic agents: hopes and reality.

  2005cited by this paper
• Fast access of some grape pigments to the brain.

  2005cited by this paper
• Antimicrobial activity of flavonoids

  2005cited by this paper
• Dental erosion due to wine consumption.

  2005cited by this paper
• Resveratrol Promotes Clearance of Alzheimer's Disease Amyloid-β Peptides*

  2005cited by this paper
• Red wine consumption improves insulin resistance but not endothelial function in type 2 diabetic patients.

  2005cited by this paper
• Flavonoids and the aging brain.

  2005cited by this paper
• Bioavailability and bioefficacy of polyphenols in humans. II. Review of 93 intervention studies.

  2005cited by this paper
• Effect of some phenolic compounds and beverages on pepsin activity during simulated gastric digestion.

  2005cited by this paper
• A blend of polyphenolic compounds explains the stimulatory effect of red wine on human endothelial NO synthase.

  2005cited by this paper
• Ochratoxin A: The Continuing Enigma

  2005cited by this paper
• Genetic associations of alcohol dehydrogenase with alcohol use disorders and endophenotypes in white college students.

  2005cited by this paper
• Pathogenesis of Gout

  2005cited by this paper

• Exploring the rich heritage and health benefits of diverse fruit wines and their production

  2025cites this paper
• Determination of ethanol content of fermented alcoholic beverages with FTIR spectroscopy and multivariate calibration

  2025cites this paper
• Microbiota for production of wine with enhanced functional components

  2023cites this paper
• Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes

  2023cites this paper
• Resveratrol in pandemic: irritable bowel syndrome and obesity

  2021cites this paper
• Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review

  2021cites this paper
• Wines: Wine and Health

  2016cites this paper
• Combined Generation of Heat and Cooling for a Winemaking Process Using a Solar-Assisted Absorption Chiller

  2016cites this paper
• Pairing Prosecco wine and Asiago cheese: Insights from a panel assessment and consumer test

  year unknowncites this paper