The first cultivated grapes were grown in Asia Minor around 6000 BC. Wine has played an important role in societal development for thousands of years.
#Is wine safe series#
Wine production includes a series of steps, including extraction of juice, fermentation, clarification, and aging. While most wines are derived from grapes, fermentation of other fruits and vegetables has yielded wine-like alcoholic beverages. Yeast-induced fermentation converts endogenous sugars to alcohol, and the flavors associated with each wine depend on the grape variety, harvesting, and fermentation conditions. Wine is an agricultural product created by the natural fermentation of sun-ripened grape juice. Toxicity with excessive alcohol consumption is well documented.
Headaches following ingestion of some wines have been associated with histamine or tyramine content. However, because the vast majority of commercially prepared wines now contain sulfites as preservatives, individuals sensitive to these chemicals may develop severe allergic reactions, including wheezing and tachycardia. Adverse ReactionsĪdverse reactions to pure wine are rare. Red wine should be used with caution when coadministered with other medications. A negative interaction occurred between wine and rosuvastatin in a large multicenter study, although data regarding type of wine used (red vs white) were not reported. Red wine is reported to be an effective reversible inhibitor, but weak irreversible inhibitor, of cytochrome P450 (CYP-450) 3A4 activity.
Avoid nonprescription supplements because of the lack of clinical data. Pregnancy/LactationĪvoid use during pregnancy and lactation because of the risk of birth defects and fetal alcohol syndrome. Alcohol consumption is contraindicated in patients with viral hepatitis (eg, hepatitis B and C). Anaphylactic reactions have been documented. Hypersensitivity to red wine or any of its components. Higher red wine consumption (200 to 300 mL/day) for 4 weeks was evaluated in premenopausal women to determine effects on blood pressure. Clinical trials evaluating the effects of red wine on risk factors for cardiovascular disease (eg, blood pressure, LDL) have used the following dosages: 125 mL twice daily (total daily dose, 250 mL) of red wine or red wine-onion extract for 10 weeks or 150 mL of red wine with dinner for 6 months. Red wine extract supplements are available in numerous dosages and doseforms.
For information specific to the activity of resveratrol, a constituent of red wine, see the Resveratrol monograph. The antioxidant activity of red wine is fairly well established. Other trials have investigated red wine for use in depression, and to improve cognitive function and decision making. Some results show greater beneficial effects with moderate consumption of red wine than with higher consumption or in nondrinkers. However, as with cancer studies, results are equivocal with somewhat high heterogeneity observed among studies. Numerous clinical and epidemiological studies document an inverse relationship between red wine consumption and the incidence of some cardiovascular disease and risk factors, including coronary disease, heart failure, hyperlipidemia, metabolic syndrome, and hypertension. Drug class: Miscellaneous uncategorized agents
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