Cardioprotective effect of red wine and grape pomace

The authors of a paper published in the journal Food Research International state that previous studies have related moderate consumption of red wine with prevention of cardiovascular diseases (CVD).
According to epidemiological studies, those regions with high consumption of red wine and a Mediterranean diet show a low prevalence of CVD. Such an effect has been attributed to phenolic compounds present in red wines. By-products obtained during winemaking are also a significant source of phenolic compounds but have been otherwise overlooked. The cardioprotective effect of red wine and its byproducts is related to their ability to prevent platelet aggregation, modify the lipid profile, and promote vasorelaxation. Phenolic content and profile seem to play an important role in these beneficial effects. Inhibition of platelet aggregation is dose-dependent and more efficient against ADP. The antioxidant capacity of phenolic compounds from red wine and its by-products, is involved in preventing the generation of reactive oxygen species (ROS) and the modification of the lipid profile, to prevent low density lipoprotein (LDL) oxidation. Phenolic compounds can also, modulate the activity of specific enzymes to promote nitric oxide (NO) production and vasorelaxation. Specific phenolic compounds like resveratrol are related to promote NO, and quercetin to inhibit platelet aggregation. Nevertheless, concentration that causes those effects is far from that in red wines. Synergic and additive effects of a mix of phenolic compounds could explain the cardioprotective effects of red wine and its byproducts, the authors say.
Source: Óscar A. Muñoz-Bernal, Alma J. Coria-Oliveros, Laura A. de la Rosa, Joaquín Rodrigo-García, Nina del Rocío Martínez-Ruiz, Sonia G. Sayago-Ayerdi, Emilio Alvarez-Parrilla, Cardioprotective effect of red wine and grape pomace, Food Research International, Volume 140, 2021, 110069, ISSN 0963-9969