Category Archives: Red Wine

Grapes and Blood Pressure

Posted on September 20, 2013 by Robert Barrington

t is becoming increasingly evident that antioxidants are able to favourably modulate high blood pressure. In particular, plant antioxidants such as the polyphenol class of compounds are able to cause blood pressure changes by increasing flow mediated dilation. For example, … Continue reading →

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Red Wine: Gut Bacteria Modulator

Posted on June 8, 2013 by Robert Barrington

Red wine is difficult to study scientifically because it is a highly complex mixture of chemical compounds, that changes composition over time and which shows variety between different wine types. However, generally research investigating the effects of red wine have … Continue reading →

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Red Wine: Alcohol and Polyphenols Both Beneficial to Health

Posted on February 6, 2013 by Robert Barrington

Red wine is a complex chemical mixture of plant metabolites and ethanol, the exact composition of which is still not understood. Epidemiological evidence suggests that red wine is beneficial to the health, and in particular consumption has been shown to … Continue reading →

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Red Wine and Olive Oil Improve Endothelial Function

Posted on December 21, 2012 by Robert Barrington

The Mediterranean diet is a traditional diet of many of the inhabitants of the geographical areas surrounding the Mediterranean sea. The diet is composed of whole grains, lean meat, fish and antioxidant rich plant foods that includes high intakes of … Continue reading →

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Red Wine Prevents Lipid Peroxidation

Posted on July 16, 2012 by Robert Barrington

Systemic inflammation and oxidative stress are increasingly being associated with obesity and cardiovascular disease. Antioxidants may be protective of cardiovascular disease because they decrease free radical damage to the endothelial lining of the arteries or the susceptibility for low density … Continue reading →

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Red Wine Catechin Absorption

Posted on May 1, 2012 by Robert Barrington

Red wine is a complex mixture of a number of polyphenolic substance, that may explain some of its beneficial health effects. Of the polyphenolics present in red wine, flavonoids represent one group that have shown beneficial effects against cardiovascular disease … Continue reading →

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Quercetin Absorption

Posted on March 31, 2012 by Robert Barrington

Flavonoids occur naturally in nature in their glucoside form, and the attachment of a sugar moiety greatly reduces their hydrophobic properties which may have implications for their absorption. Quercetin is a flavonoid that belongs to the sub-category of flavonols, and … Continue reading →

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Resveratrol and Brain Function

Posted on September 2, 2011 by Robert Barrington

Red wine is known to have important health benefits because of the phytonutrients it contains. While epidemiological studies suggest that red wine consumption is beneficial, it is still unclear as to which grape derived components provide the health benefits. Red … Continue reading →

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The Phenolic Content of Red Wine

Posted on July 17, 2011 by Robert Barrington

Wine is a complex mixture of phenolic compounds which have not yet been fully characterised. Plant phenolics are good in vivo antioxidants and also though to be able to modulate gene expression. These effects confer health benefits to those who … Continue reading →

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Wine and Inflammation

Posted on June 28, 2011 by Robert Barrington

The protective effect of moderate alcohol consumption against cardiovascular disease has been well established in epidemiological studies. However, the mechanism of protection is less well understood because of the complex multifactoral nature of cardiovascular disease and the complex chemistry of … Continue reading →

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