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Should Red Wine Be Considered a Functional Food?
Yung J Yoo1, Anthony J Saliba1, Paul D Prenzler1
1Authors are with Natl. Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt Univ., Wagga Wagga New South Wales, Australia. Direct inquiries to author Saliba (E-mail: asaliba@csu.edu.au).
Comprehensive Reviews in Food Science and Food Safety
|January 20, 2021
Summary
Wine contains beneficial compounds like resveratrol, but more research is needed to classify it as a functional food. Sensible consumption is key for potential health benefits.
Area of Science:
- Nutritional Science
- Food Science
Background:
- Functional foods offer health benefits beyond basic nutrition.
- The concept of functional foods has evolved since the "French paradox" was identified.
- Wine's potential as a functional food is debated despite research into its components.
Purpose of the Study:
- To review evidence on wine's health benefits and phenolic compounds.
- To assess wine's suitability as a functional food.
- To address challenges in marketing wine as a functional food.
Main Methods:
- Literature review of studies on wine and its components.
- Analysis of health benefits associated with wine consumption.
- Discussion of industry challenges and consumer expectations.
Main Results:
- Wine contains beneficial phenolic compounds like resveratrol, quercetin, and catechin.
- Current evidence is insufficient to definitively classify wine as a functional food.
- The presence of alcohol presents a significant challenge for functional food classification.
Conclusions:
- Developing specific wine-based products is necessary for functional food market entry.
- Addressing the alcohol-health relationship is crucial for wine's functional food status.
- Moderate and sensible wine consumption is recommended for potential health benefits.
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