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

Federal Institute of Santa Catarina, Av. Expedicionários, 2150, CEP 89460-000, Canoinhas, SC, Brazil

Abstract

Modern society seeks to consume foods that can treat and prevent disease, as well as increase longevity, and in this context stand out functional foods rich in antioxidant compounds with proven health benefits, as well as beverages that bring benefits to the health and are widely used by the population, such as wine. 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 health benefits it brings. Studies carried out throughout the world show that wine, taken in a moderate amount, contributes to the health of the human organism, increasing the quality and the life time, being the polyphenols the main compounds present in the wine responsible for this contribution. 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.