Red wine - indulgence or instrument of good health

Much conjecture and debate continues on the relative merits of red wine to health, in contrast to all other alcoholic beverages which are perceived to have negative properties. So what are the properties of red wine that provide these supposed advantages ?

Possibly a longer lifespan according to the Harvard Medical School. Resveratol, a compound found in the red grape skin stimulates a protein with anti-ageing properties. The same compound is conjectured to improve short-term memory through interaction with the hippocampus region of the brain. Resveratol is also theorised to reduce the risk of cancer by acting as a protein blocker for tumour cells.

Other properties of red wine include: procyanidins, found in red wine tannins which have a positive effect on cardiovascular health;  Tempranillo and Rioja which possibly lower cholestrol levels; polyphenols which slow bacterial growth in the mouth and thus slows tooth decay.

Other claims which are often made about the miraculous properties of red wine include improving eye health and even helping to stop the common cold. There is little factual evidence to support these assertions but when enjoying a glass its a reassuring thought that a good Pinot Noir or Merlot may be the magic bullet which beats the common cold.

To wine or not to wine - The value of red wine for health

The debate on the dangers of alcohol consumption versus the value of red wine in providing protection against heart disease have not as yet shown much signs of being resolved however some progress has been made with isolating and developing the magic key of red wine. Resveratrol, the molecule which is believed to provide red wine with its protective power is the focus however it's notoriously unstable and difficult to synthesise into compounds useful for human use. Likewise the polyphenols which plants derive from resveratrol to protect themselves from fungi are so small in quantity that it has been impossible to isolate and utilise them in the laboratory. 

Columbia University however has made progress with developing some polyphenols from compounds similar to, but not, resveratrol itself including an alternative process for synthesising additional compounds with an array of potential health properties including anti-cancer values in addition to protection againt heart disease. One of nature's most beneficial but hard to replicate secrets may yet be unlocked.