Wine and health: A review of its benefits to human health

Wine is a beverage from the alcoholic fermentation of ripe and fresh grapes or fresh grape juice. As a biochemical definition would be: drink from the alcoholic fermentation of grape juice sugars by yeast. Wine has always been linked in some way to the history of man, either because it is a beverage with its own flavor and personality or because of the benefits it brings to health. Important ancient civilizations, like the Egyptians, the Greeks and the Romans, besides the Hindus, used wine as medicine for the body and for the soul. Historical records show that the medicinal use of wine by man has been a practice made for over 2000 years [1]. In general, we can mention as benefits of wine: prevention of heart and circulatory diseases; if drink together with the meal is the most beneficial for diabetics; favorable to the fight against obesity; provides greater longevity and quality of life; creates barriers to the development of dementia; the meal accompanied by wine results in a better digestion; anti-infective effect; beneficial effects on women’s health; are excellent for the skin; can prevent blindness; have anti-inflammatory action; can alleviate lung diseases; besides being a very pleasant drink [2]. Wine is one of the oldest beverages, has always been related to the history of man and presents benefits to human health [3]. Although there have been reports of wine consumption for more than 7,000 years, the benefits of wine were only highlighted in 1992, when the French Paradox was published [4]. What arouses scientific attention is related to the eating habits adopted by the French, who, despite having high levels of sedentary lifestyle, smoking, high consumption of saturated fats and higher cholesterol levels, when compared with other industrialized countries, have a lower incidence of diseases coronary diseases, a fact attributed to the high consumption of wine [5]. Data presented by the World Health Organization (WHO) show that the mortality rates due to cardiovascular diseases in France are smaller when compared to other countries, which is why the name of the French Paradox has appeared [6]. In this context it is possible to associate wine consumption with health benefits associated with healthy eating and quality of life, but this only happens if it is consumed in a certain quantity [7]. In this context, the objective of this study is to carry out a bibliographical review on the main researches and studies carried out with the theme wine and health, with emphasis on the beneficial effect of the phenolic composition of red wines, and thus contribute to the dissemination of the benefits of regular consumption and wine to human health.

This paper is a bibliographical review synthesizing national and international studies on wine and health, with emphasis on the phenolic composition of red wines (notably resveratrol). It surveys historical and epidemiological observations (e.g., the French Paradox), mechanistic evidence for cardioprotective, antioxidant, anti-inflammatory and anticancer effects of wine polyphenols, and compositional data on resveratrol sources and concentrations across grape species, cultivars, climates, and wine types. It also reviews nutritional and mineral content of wine and notes reported health risks associated with excessive alcohol intake.

The study is based on a literature review. Scientific works were compiled from national and international publications related to the themes “Wine and Health,” “Wine: functional food,” and “Resveratrol,” primarily through periodicals indexed in the SciELO portal, along with data from institutional sources such as UVIBRA (União Brasileira de Vitivinicultura). Each work was cataloged and relevant data were organized to support synthesis and discussion in this review.

- Moderate wine consumption is associated with multiple reported benefits: lower risk of cardiovascular and circulatory diseases; potential benefits for diabetics when consumed with meals; support in weight management; increased longevity and quality of life; reduced risk of dementia; improved digestion; anti-infective effects; benefits for women’s health; skin health; potential prevention of blindness; anti-inflammatory activity; and mitigation of some lung conditions. - The cardioprotective effects are frequently attributed to polyphenols, especially resveratrol, which is reported to inhibit platelet aggregation, modulate eicosanoid synthesis, influence lipid and lipoprotein metabolism, scavenge reactive oxygen species, increase nitric oxide production, and protect against ischemia–reperfusion injury in organs such as heart, kidney, and brain. - Resveratrol sources and concentrations: found in Vitis vinifera, V. labrusca, V. muscadine; highest in grape skin at approximately 50–100 µg/g. Wine resveratrol levels vary with Botrytis cinerea infection, cultivar, geographic origin, wine type, and oenological practices. Brazilian wines have been reported to show higher resveratrol values than Argentine, Chilean, and Uruguayan wines. Reported averages: red wines ~2.33 mg/L; white wines ~0.091 mg/L. Merlot showed an average ~3.580 mg/L; the highest concentration reported was 8.247 mg/L in a Brazilian red wine. - Red wine generally has higher total phenolic content and better antioxidant activity than white wine. Polyphenols contribute to antioxidant, anticancer, anti-inflammatory, antimicrobial, and neuroprotective properties (e.g., reduced effects in Alzheimer’s models). - Wine composition includes mineral anions (sulfate, phosphate, chloride, sulfite), organic anions (tartrate, malate, lactate), and cations (K+, Na+, Mg2+, Ca2+, Fe2+, Al3+, Cu2+). Nutritionally, wine contains 80–85% water, sugars (glucose, fructose), and trace minerals (potassium, copper, zinc, fluorine, magnesium, aluminum, iodine, boron, silicon). - Risks of excess intake: 100 mL wine contains about 8–10 g ethanol; consuming more than ~0.5 L can lead to ethanol intoxication symptoms (e.g., dehydration, headache due to peripheral vasodilation). Alcohol tolerance varies by age, sex, and emotional state. - Epidemiological context: the French Paradox highlights lower cardiovascular mortality rates in France despite high intake of saturated fats and other risk factors, often attributed to wine consumption.

The review addresses whether and how wine consumption confers health benefits. Evidence summarized indicates that moderate consumption, particularly of red wine rich in polyphenols, aligns with cardioprotective, antioxidant, anti-inflammatory, antimicrobial, anticancer, and potential neuroprotective effects. Mechanistic insights center on phenolics such as resveratrol, which can reduce platelet aggregation, oxidative stress, and LDL oxidation while enhancing nitric oxide bioavailability and protecting against ischemia–reperfusion injury. Variability in benefit is linked to wine composition, which depends on grape species/cultivar, climate, pathogen exposure (e.g., Botrytis cinerea), geographic origin, and winemaking practices. Quantitative data show substantially higher resveratrol in red versus white wines, with some cultivars (e.g., Merlot) and cooler, more humid climates associated with higher levels. The findings support the notion that phenolic-rich wines contribute to the observed epidemiological patterns (e.g., French Paradox) when consumed with meals and in moderation. At the same time, alcohol-related harms are dose-dependent; thus, the health benefits are contingent on moderate intake and context (with meals), whereas excessive consumption leads to adverse effects. Overall, the synthesis reinforces wine’s classification as a functional food due to its bioactive phenolic constituents, while emphasizing responsible consumption.

A body of studies supports that regular, moderate consumption of red wine benefits human health, primarily via its phenolic composition. Historically linked to medicine, red wine’s components act as potent antioxidants with anticancer, anti-inflammatory, and antimicrobial properties. The evidence reviewed supports considering wine, particularly red wine, as a functional food, while recognizing that benefits depend on moderate intake.