Wine: risk factors for liver disease and antifibrotic compounds

Wine can be considered an integral part of the Mediterranean diet and moderate alcohol intake can be beneficial for health. This health-promoting effect is presumably due to the presence of antioxidant substances. It is also known that excessive alcohol intake can lead to liver cirrhosis. A main pathogenetic mechanism in liver cirrhosis is the activation of hepatic stellate cells which acquire a myofibroblast-like phenotype. Excessive production of oxidative stress products may initiate the activation process. Phenolic compounds contained in red wine have been shown to have antifibrotic properties on activated hepatic stellate cells. In vitro and in vivo studies are needed for a better evaluation of the clinical relevance of these findings.