Division of Cardiology, Kingston Health Sciences Centre, Queen's University, Kingston, Ontario, Canada.
Division of Cardiology, Hospital Italiano de La Plata, Buenos Aires, Argentina.
Trends Cardiovasc Med. 2019 Feb;29(2):97-106. doi: 10.1016/j.tcm.2018.06.010. Epub 2018 Jun 26.
Alcoholic beverages, specifically wine, have been consumed for many years. Wine is postulated to play an important role in the improvement of cardiovascular risk factors. Most epidemiological studies have found sustained consumption at light-to-moderate amounts to increase HDL cholesterol, reduce platelet aggregation, and promote fibrinolysis. Wine consumption has been inversely associated with ischemic heart disease, and the alcohol-blood pressure association, in most studies, follows a J-shaped curve. These outcomes have been attributed to the molecular constituents of wine, namely ethanol and polyphenols. Due to the continued interest in wine as a biological beverage, we review the chemistry of wine as clinicians, including its chemical composition, viticulture and enological practices, and other chemical factors that influence the bioactive components of wine. We also outline the biological effects of wine components and directions for future research.
酒精饮料，特别是葡萄酒，已经被人们消费了很多年。葡萄酒被认为在改善心血管危险因素方面发挥着重要作用。大多数流行病学研究发现，适量饮用低度到中度的葡萄酒可以增加高密度脂蛋白胆固醇，减少血小板聚集，并促进纤维蛋白溶解。葡萄酒的消费与缺血性心脏病呈负相关，而且在大多数研究中，酒精与血压的关系呈 J 型曲线。这些结果归因于葡萄酒的分子成分，即乙醇和多酚。由于人们对葡萄酒作为一种生物饮料的持续兴趣，我们作为临床医生综述了葡萄酒的化学性质，包括其化学成分、葡萄栽培和酿酒实践以及影响葡萄酒生物活性成分的其他化学因素。我们还概述了葡萄酒成分的生物学效应和未来研究的方向。
