PT - JOURNAL ARTICLE AU - Jacquelyn M. Guilford AU - John M. Pezzuto TI - Wine and Health: A Review AID - 10.5344/ajev.2011.11013 DP - 2011 Dec 01 TA - American Journal of Enology and Viticulture PG - 471--486 VI - 62 IP - 4 4099 - http://www.ajevonline.org/content/62/4/471.short 4100 - http://www.ajevonline.org/content/62/4/471.full SO - Am. J. Enol. Vitic.2011 Dec 01; 62 AB - As indicated by epidemiological studies, regular and moderate wine consumption, particularly red wine, has been associated with health benefits. Clinical studies and work performed with animal models indicate that wine may protect against cardiovascular disease, atherosclerosis, hypertension, certain types of cancer, type 2 diabetes, neurological disorders, and metabolic syndrome. The mechanism of action has been attributed to antioxidant, lipid regulating, and anti-inflammatory effects. A variety of wine constituents have been studied in various disease models. Both the alcoholic and polyphenolic components of wine are believed to contribute to these beneficial effects. As wine is a complex mixture, it is likely that a multitude of chemical constituents, as well as their metabolites, work synergistically to impact human health. In sum, although wine drinking may be contraindicated in certain individuals, in healthy people, regular consumption of moderate amounts of wine may protect against certain chronic health conditions.CRPC-reactive proteineNOSendothelial NO synthaseGERgastroesophageal refluxGSEgrape seed extractGSPEgrape seed proanthocyanidin extractHDLhigh-density lipoproteinLDLlow-density lipoproteinNOnitric oxidePAI-1plasminogen activator inhibitor-1t-PAtissue plasminogen activatoru-PAurokinase plasminogen activatorVEGFvascular endothelial growth factorVLDLvery low-density lipoprotein