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Updated: Jun 25, 2026

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
13:02

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Published on: October 5, 2016

Red wines good, white wines bad?

David P van Velden1, Erna P G Mansvelt, Gordon J Troup

  • 1Department of Primary Medicine and Family Care, Stellenbosch University, Tygerberg, South Africa.

Redox Report : Communications in Free Radical Research
|April 12, 2003
PubMed
Summary
This summary is machine-generated.

White wines low in polyphenols reduce blood serum antioxidant action and increase the ratio of harmful to healthy cholesterol. This indicates a negative impact on cardiovascular health from such wines.

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Area of Science:

  • Cardiovascular Science
  • Nutritional Biochemistry
  • Wine Chemistry

Background:

  • The cardiovascular benefits of wine consumption, particularly red wine, are often attributed to its antioxidant properties.
  • White wines also contain various phenolic compounds, but their concentration and impact on cardiovascular health are less understood.
  • Polyphenols are key bioactive compounds found in grapes and wine, known for their antioxidant and anti-inflammatory effects.

Purpose of the Study:

  • To review the existing literature on the antioxidant effects of white wine on the cardiovascular system.
  • To determine the impact of white wine's polyphenol content on blood serum antioxidant capacity and lipoprotein profiles.
  • To assess the relationship between white wine ingestion and cardiovascular risk markers.

Main Methods:

  • Literature review of studies investigating white wine, polyphenols, and cardiovascular markers.
  • Analysis of data concerning blood serum antioxidant action and lipoprotein ratios (LDL/HDL) following white wine consumption.
  • Evaluation of studies differentiating white wines based on their polyphenol content.

Main Results:

  • Ingestion of white wines with very low or no polyphenol content was associated with a reduction in blood serum antioxidant action.
  • Consumption of low-polyphenol white wines led to an increase in the ratio of low-density lipoprotein (LDL) to high-density lipoprotein (HDL).
  • The antioxidant capacity of blood serum was diminished when white wines lacked sufficient polyphenolic compounds.

Conclusions:

  • White wines lacking adequate polyphenolic compounds do not confer antioxidant benefits to the cardiovascular system.
  • The consumption of low-polyphenol white wines may negatively impact cardiovascular health by altering antioxidant status and lipoprotein profiles.
  • Focusing on polyphenol content is crucial when evaluating the potential health effects of white wine on the cardiovascular system.