Wine, produced through the alcoholic fermentation of grapes, has a long history intertwined with human civilization, used both as a beverage and for its perceived health benefits. Ancient civilizations like the Egyptians, Greeks, and Romans utilized wine medicinally. Modern interest in wine's health effects surged after the publication of the "French Paradox" in 1992, which highlighted the lower incidence of coronary heart disease in France despite a diet high in saturated fats. This paradox was attributed, in part, to the high consumption of wine. This study aims to review existing literature on wine and health, emphasizing the beneficial impact of red wine's phenolic compounds, promoting awareness of the potential health benefits of moderate, regular wine consumption. The benefits cited are broad, including prevention of heart and circulatory diseases (especially when consumed with meals), assistance for diabetics, combating obesity, increased longevity and quality of life, protection against dementia, improved digestion, anti-infective properties, benefits for women's health, skin improvements, potential prevention of blindness, anti-inflammatory action, alleviation of lung diseases and pleasant taste. The connection between moderate consumption and these benefits is stressed throughout.

The review covers a range of studies and publications focusing on "Wine and Health," "Wine: functional food," and "Resveratrol." Information was gathered from scientific journals indexed on Scielo and from institutions such as UVIBRA (Brazilian Union of Viticulture). The literature review examined historical uses of wine for medicinal purposes, referencing Hippocrates' writings on its therapeutic properties. It then examines the chemical composition of wine, highlighting its mineral and organic salts and the role of these components, notably potassium, copper, zinc, fluorine, magnesium, aluminum, iodine, boron, and silicon, in maintaining bodily function. The importance of moderate wine consumption together with meals is emphasized for optimal nutrient absorption.

The study employed a literature review methodology. Scientific articles from national and international publications focusing on "Wine and Health," "Wine: functional food," and "Resveratrol" were compiled. These works were accessed via Scielo-indexed journals and data from institutions like the UVIBRA. The collected works were cataloged and organized to form the basis of this review.

Worldwide studies confirm that moderate wine consumption contributes to human health. Resveratrol, a compound found in grapes (particularly Vitis vinifera, V. labrusca, and V. muscadine) and present in wine, is highlighted as a key contributor to these health benefits. Its concentration varies across wine types and is influenced by factors such as grape cultivar, geographical location, and oenological practices. Resveratrol demonstrates antioxidant activity, preventing cardiovascular diseases, and exhibits anticancer, anti-inflammatory, and antimicrobial properties. It can inhibit tumor initiation, progression, reduce cell death from oxidative stress, inhibit LDL oxidation, and inhibit platelet aggregation. Studies show its potential in mitigating certain neurological diseases, such as Alzheimer's. The concentration of resveratrol in the plant is also discussed in relation to its response to external stressors like pathogenic microorganisms. Brazilian wines, in particular, showed higher resveratrol levels compared to Argentinean, Chilean, and Uruguayan wines. The study also explores the phenolic compounds in grapes and wines, emphasizing red wine's higher phenolic content and antioxidant activity. Red wine is presented as containing carbohydrates, vitamins, and minerals beyond alcohol and water, functioning as a food supplement. The potential negative consequences of excessive wine consumption, leading to dehydration and intoxication, are also addressed. The study acknowledges individual variations in alcohol tolerance.

The findings strongly support the established link between moderate red wine consumption and several health benefits, particularly those attributed to its phenolic compounds, and specifically resveratrol. The historical context adds depth to the current understanding, showing continuity in the perception of wine's medicinal value. The chemical composition analysis clarifies the nutritional aspects of wine, extending beyond its alcoholic content. The acknowledgement of the limitations associated with excessive alcohol intake provides a balanced perspective, essential in promoting responsible consumption habits. The focus on red wine and resveratrol opens avenues for future research to explore the specific mechanisms of action and potential therapeutic applications.

Numerous studies confirm the benefits of moderate, regular red wine consumption for human health, mainly due to its phenolic composition. Wine has a long history in medicine, and its beneficial effects are now well recognized. Red wine's components, potent antioxidants, demonstrate anticancer, anti-inflammatory, and antimicrobial properties. Therefore, wine, based on its composition, can be considered a functional food. Future research could focus on optimizing resveratrol levels in wine production and further exploring the specific health benefits of various wine polyphenols.

The review primarily focuses on the benefits of wine consumption and may not comprehensively address the potential risks associated with alcohol abuse. Further, the study relies heavily on existing literature, and additional research employing rigorous methodologies is needed to solidify certain conclusions regarding specific health benefits. The generalizability of some findings might be limited by factors such as variations in wine production and individual responses to alcohol. The review also largely focuses on the perspective of moderate consumption and does not offer in-depth analysis of negative impacts.