HK PolyU 23/02/05 1

Wine Wine ISIS Medicine Medicine

Georges M. Halpern, MD, Georges M. Halpern, MD, PhDPhD

Distinguished Professor of Distinguished Professor of Pharmaceutical SciencesPharmaceutical Sciences

Hong Kong Polytechnic UniversityHong Kong Polytechnic University

drgeorges@drgeorges.net drgeorges@drgeorges.net

2HK PolyU 23/02/05

DisclaimerDisclaimer

This presentation is exclusively prepared This presentation is exclusively prepared for education and information. It was for education and information. It was not supported by any commercial not supported by any commercial company, or wine industry-related company, or wine industry-related institution. institution.

All references are available on All references are available on PubMed/Medline (National Library of PubMed/Medline (National Library of Medicine).Medicine).

I do not support, encourage or condone I do not support, encourage or condone alcoholism, or any form of abuse of alcoholism, or any form of abuse of wine.wine.

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What is Wine?What is Wine?German JB, Walzem RL. The health benefits of wine. German JB, Walzem RL. The health benefits of wine. Annu Rev NutrAnnu Rev Nutr

2000;20:561-593 2000;20:561-593

The term wine describes a diverse commodity The term wine describes a diverse commodity class composed of the yeast fermentation class composed of the yeast fermentation products of the must, or juice, pressed from products of the must, or juice, pressed from grapes, the fruit of genus grapes, the fruit of genus VitisVitis. Wine is a . Wine is a fruit product, but fermentation produces a fruit product, but fermentation produces a variety of chemical changes in the must, and variety of chemical changes in the must, and so wine is not simply grape juice with so wine is not simply grape juice with ethanol added. Fermentation alters the must ethanol added. Fermentation alters the must by altering the conjugation of organic acids by altering the conjugation of organic acids and phenolics, by extraction and formation and phenolics, by extraction and formation of copigments and the development of an of copigments and the development of an anaerobic and protective redox potential.anaerobic and protective redox potential.

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Wine & EthanolWine & EthanolGerman JB, Walzem RL. German JB, Walzem RL. Annu Rev Nutr Annu Rev Nutr 2000;20:561-5932000;20:561-593

Wine contains 8-15% ethanol by weight. Wine contains 8-15% ethanol by weight. The effects of ethanol on overall The effects of ethanol on overall mortality in modern western mortality in modern western populations follow a J-shaped curve. In populations follow a J-shaped curve. In such a relationship, moderate ethanol such a relationship, moderate ethanol intakes produce a significant reduction intakes produce a significant reduction in mortality relative to abstinence from in mortality relative to abstinence from ethanol, but, beyond moderate intakes, ethanol, but, beyond moderate intakes, mortality rises sharply. mortality rises sharply.

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Is Wine Different from Is Wine Different from Other Alcoholic Beverages?Other Alcoholic Beverages?

Burns J, Crozier A. Lean ME. Alcohol consumption and mortality: is wine Burns J, Crozier A. Lean ME. Alcohol consumption and mortality: is wine different from other alcoholic beverages? different from other alcoholic beverages? Nutr Metab Cardiovasc Dis Nutr Metab Cardiovasc Dis

2001;11:249-258.2001;11:249-258.

Both clinical and Both clinical and experimental evidence experimental evidence suggest that red wine suggest that red wine offers greater offers greater protection to health.; protection to health.; this is attributed to this is attributed to grape-derived grape-derived antioxidant antioxidant polyphenolics found polyphenolics found particularly in red particularly in red wine.wine.

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Composition of WineComposition of WineExcluding Phenolic Acids and Excluding Phenolic Acids and

PolyphenolsPolyphenols

ComponentComponent Concentration Concentration (g/100ml)(g/100ml)

WaterWater 80-9080-90

Carbohydrates/sugarsCarbohydrates/sugars 0.2-0.450.2-0.45

Alcohols (mostly ethyl)Alcohols (mostly ethyl) 8.0-15.38.0-15.3

GlycerolGlycerol 0.30-1.400.30-1.40

AldehydeAldehyde 0.01-0.0500.01-0.050

Organic Acid Organic Acid (e.g. tartaric, (e.g. tartaric, etc.)etc.)

0.3-1.100.3-1.10

Nitrogenous Nitrogenous compoundscompounds

0.01-0.090.01-0.09

Mineral Compounds Mineral Compounds (K, (K, etc.)etc.)

0.15-0.400.15-0.40

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Summary of Phenolic Acid and Summary of Phenolic Acid and Polyphenol Components of Red Polyphenol Components of Red

and White Winesand White Wines

Concentration Concentration (mg/L)(mg/L)

ComponentComponent Red WineRed Wine White WineWhite Wine

Nonflavonoids: Nonflavonoids: Hydroxybenzoic acids, Hydroxybenzoic acids, Hydroxycinnamic acids, Hydroxycinnamic acids, StilbenesStilbenes

240-500240-500 160-260160-260

Flavonoids: Flavonoids: Flavonols, Flavonols, Flavanols, AnthocyaninsFlavanols, Anthocyanins

750-1060750-1060 25-3025-30

Total phenolic acids Total phenolic acids and polyphenolsand polyphenols

1200 (900-1200 (900-2500)2500)

200 (190-290)200 (190-290)

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The Antioxidant Activity in 1 The Antioxidant Activity in 1 Glass of Red Wine (150 ml) is Glass of Red Wine (150 ml) is Equivalent to that Found in:Equivalent to that Found in:

12 glasses of White Wine12 glasses of White Wine

2 cups of Tea2 cups of Tea

5 Apples5 Apples

5 (100g) port. of Onion5 (100g) port. of Onion

5.5 port. of Eggplant5.5 port. of Eggplant

3.5 gl. of Black Currant 3.5 gl. of Black Currant juicejuice

500 ml of Beer500 ml of Beer

7 glasses of Orange juice7 glasses of Orange juice

20 glasses of Apple juice20 glasses of Apple juice

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Pharmacokinetic Pharmacokinetic Parameters of Wine and Parameters of Wine and

Food FlavonoidsFood Flavonoids

QuercetinQuercetin EpicatechEpicatechinin

CatechinCatechin

ParameteParameterr

Fried Fried OnionOnion

ss

AppleAppless

NestlNestlé é Noir Noir 40g40g

NestlNestlé é Noir Noir 80g80g

Wine - Wine - EthanoEthano

ll

Wine Wine + +

EthanoEthanoll

Dose (mg)Dose (mg) 6868 9898 8282 164164 3535 3535

EE1/21/2(h)(h) 2828 2323 1.91.9 2.32.3 3.83.8 3.13.1

TTmaxmax(h)(h) 0.70.7 2.52.5 2.02.0 2.62.6 1.51.5 1.51.5CCmaxmax(mmol liter(mmol liter--

11))740740 300300 355355 675675 8181 9191

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The ONLY Thing that Improves with The ONLY Thing that Improves with Age is Wine!Age is Wine!

Burns J, Gardner PT, Matthews D, et al. Extraction of phenolics and Burns J, Gardner PT, Matthews D, et al. Extraction of phenolics and changes in antioxidant activitychanges in antioxidant activity

of red wines during vinification. of red wines during vinification. J Agriic Food Chem J Agriic Food Chem 2001;49:5797-2001;49:5797-5808.5808.

4 wines were tested. 9 4 wines were tested. 9 days after vinification days after vinification the total phenolic the total phenolic content was content was comparable to the comparable to the one of a bottled wine, one of a bottled wine, but the antioxidant but the antioxidant activity, due to larger activity, due to larger polyphenolics that polyphenolics that appear during aging, appear during aging, was significantly was significantly lower.lower.

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Catechin is Present as Metabolites Catechin is Present as Metabolites in Human Plasma after Consumption in Human Plasma after Consumption

of Red Wineof Red WineDonovan JL, Bell JR, Kasim-Karakas S, German JB, Walzem RL et al. Donovan JL, Bell JR, Kasim-Karakas S, German JB, Walzem RL et al. J J

NutrNutr 1999;129:1662-1668 1999;129:1662-1668 Catechin is present Catechin is present almost exclusively as almost exclusively as metabolites in plasma metabolites in plasma after consumption of after consumption of red wine. Flavonoids red wine. Flavonoids are extensively are extensively conjugated after conjugated after absorption from absorption from foods; it is the foods; it is the metabolites, and not metabolites, and not the forms that exist in the forms that exist in foods, that require foods, that require attention.attention.

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Catechins from Red Wine are Catechins from Red Wine are Absorbed and Excreted, Absorbed and Excreted,

Regardless of Alcohol ContentRegardless of Alcohol ContentDonovan JL, Kasim-Karakas S, German JB, Waterhouse AL. Urinary Donovan JL, Kasim-Karakas S, German JB, Waterhouse AL. Urinary

excretion of catechinexcretion of catechinmetabolitesmetabolites

by human subjects after red wine consumption. by human subjects after red wine consumption. Br J Nutr Br J Nutr 2002;87:31-7.2002;87:31-7.

Catechin in all urine Catechin in all urine samples was present samples was present as metabolites, as metabolites, without differences without differences between red wine between red wine and de-alcoholized and de-alcoholized red wine (120 red wine (120 ml/day).ml/day).

                                         

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Red Wine >White Wine on Red Wine >White Wine on PlateletsPlatelets

Pignatelli P, Lenti L, Pulcinelli FM, et al. Red and white wine differently Pignatelli P, Lenti L, Pulcinelli FM, et al. Red and white wine differently affect collagen-inducedaffect collagen-induced

platelet aggregation. platelet aggregation. Pathophysiol Haemost Thromb Pathophysiol Haemost Thromb 2002;32:356-358.2002;32:356-358.

20 healthy subjects 20 healthy subjects randomly consumed randomly consumed 300ml/day x 2w of red 300ml/day x 2w of red or white wine (same or white wine (same % ethanol). At +2w, % ethanol). At +2w, red wine subjects had red wine subjects had lower response to lower response to platelet agonist platelet agonist (p<0.005). This is (p<0.005). This is probably due to the probably due to the higher concentration higher concentration in polyphenols in red in polyphenols in red wine.wine.

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Consumption of Red Wine with Meals Consumption of Red Wine with Meals Reduces the Susceptibility of Human Reduces the Susceptibility of Human Plasma and Low-Density Lipoprotein Plasma and Low-Density Lipoprotein

to Lipid Peroxidationto Lipid PeroxidationFuhrman B, Lavy A, Aviram M. Fuhrman B, Lavy A, Aviram M. Am J Clin NutrAm J Clin Nutr 1995;61:549-554 1995;61:549-554

Red wine consumption [400 mL/day x 2 wk] Red wine consumption [400 mL/day x 2 wk] resulted in 20% reduction of plasma lipid resulted in 20% reduction of plasma lipid peroxidation (TBARS), reduced LDL lipid peroxidation (TBARS), reduced LDL lipid peroxidation (Cu ions), and prolonged the peroxidation (Cu ions), and prolonged the lag phase required for LDL oxidation. lag phase required for LDL oxidation. White wine consumption resulted in 34% White wine consumption resulted in 34% increase in plasma lipid peroxidation, and increase in plasma lipid peroxidation, and 41% increase of LDL lipid peroxidation. 41% increase of LDL lipid peroxidation. Vitamin E or beta-carotene did not Vitamin E or beta-carotene did not change; red wine polyphenols were change; red wine polyphenols were elevated in plasma and LDL.elevated in plasma and LDL.

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Red Wine Protects Against Red Wine Protects Against CigaretteCigarette

Papamichael C, Karatzis E, Karatzi K et al. Red wine’s antioxidants counteract Papamichael C, Karatzis E, Karatzi K et al. Red wine’s antioxidants counteract acute endothelial dysfunction caused by cigarette smoking in healthy acute endothelial dysfunction caused by cigarette smoking in healthy

nonsmokers. nonsmokers. Am Heart JAm Heart J 2004;147:274. 2004;147:274.Acute smoking of 1 Acute smoking of 1

cigarette in 16 cigarette in 16 healthy volunteers healthy volunteers caused a reduction in caused a reduction in flow-mediated flow-mediated dilatation (p<.001). dilatation (p<.001). Simultaneous Simultaneous ingestion of red wine ingestion of red wine or dealcoholized red or dealcoholized red wine abrogated this wine abrogated this effect on FMD, and effect on FMD, and harmful effects on harmful effects on endothelium.endothelium.

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Drink Wine With MealsDrink Wine With MealsTrevisan M, Schisterman E, Menotti A et al. Drinking pattern and Trevisan M, Schisterman E, Menotti A et al. Drinking pattern and

mortality: the Italian Risk Factor and Life Expectancy pooling project. mortality: the Italian Risk Factor and Life Expectancy pooling project. Ann Epidemiol Ann Epidemiol 2001;11:312-319 2001;11:312-319

8647 men and 6521 8647 men and 6521 women, age 30-59 at women, age 30-59 at baseline were baseline were followed for 7 years. followed for 7 years. Drinkers of wine Drinkers of wine outside meals outside meals exhibited higher exhibited higher death rates (all death rates (all causes, non CV, causes, non CV, cancer) as compared cancer) as compared to drinkers of wine to drinkers of wine with meals. with meals.

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Red Wine vs. High-fat Red Wine vs. High-fat MealsMeals

Ventura P, Bini A, Panini R, Marri L, Tomasi A, Salvioli G. Red wine Ventura P, Bini A, Panini R, Marri L, Tomasi A, Salvioli G. Red wine consumption prevents vascular oxidative stress induced by a high-fat meal in consumption prevents vascular oxidative stress induced by a high-fat meal in

healthy volunteers. healthy volunteers. Int J Vitam Nutr ResInt J Vitam Nutr Res 2004;74:137-43. 2004;74:137-43.

Ingestion of red wine Ingestion of red wine during a high-fat during a high-fat meal significantly meal significantly reduces oxidative reduces oxidative stress without stress without inducing any inducing any significant significant modification in modification in postprandial postprandial lipemia.lipemia.

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Copenhagen City Heart Copenhagen City Heart StudyStudy

Gronbaek M et al. Gronbaek M et al. BMJBMJ 1995;310:1165-1169 1995;310:1165-1169

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Copenhagen City Copenhagen City Mortality StudyMortality Study

Gronbaek M et al. Gronbaek M et al. Ann Intern MedAnn Intern Med 2000;133:411-419 2000;133:411-419

During 257 859 person-years of follow-up, During 257 859 person-years of follow-up, 4833 participants died. Wine drinkers 4833 participants died. Wine drinkers had significantly lower mortality from had significantly lower mortality from both coronary heart disease and cancer both coronary heart disease and cancer than did non-wine drinkers (p=0.007 and than did non-wine drinkers (p=0.007 and p=0.004, respectively).p=0.004, respectively).

Wine intake may have a beneficial effect Wine intake may have a beneficial effect on all-cause mortality that is additive to on all-cause mortality that is additive to alcohol. This effect may be attributable alcohol. This effect may be attributable to a reduction in death from both to a reduction in death from both coronary heart disease and cancer.coronary heart disease and cancer.

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Does Wine Work?Does Wine Work?Goldberg D. Goldberg D. Clinical ChemistryClinical Chemistry 1995;41:14-16 1995;41:14-16

If every North If every North American drank 2 American drank 2 glasses of wine each glasses of wine each day, cardiovascular day, cardiovascular disease, which disease, which accounts for almost accounts for almost 50% of deaths in this 50% of deaths in this population, would be population, would be cut by 40%, and $40 cut by 40%, and $40 billion could be billion could be saved annually.saved annually.

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Some natural Some natural occurring wine occurring wine flavonoids, e.g. flavonoids, e.g. chrysin and chrysin and apigenin, selectively apigenin, selectively bind with high bind with high affinity to the central affinity to the central benzodiazepine benzodiazepine receptor, and exert receptor, and exert powerful anxiolytic powerful anxiolytic effects.effects.

Wine beats ValiumWine beats Valium®®Paladini AC et al. Flavonoids and the CNS: from forgotten factor to Paladini AC et al. Flavonoids and the CNS: from forgotten factor to

potent anxiolytic compounds. potent anxiolytic compounds. J Pharm Pharmacol J Pharm Pharmacol 1999:51;519-5261999:51;519-526

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Wine Protects the Brain Wine Protects the Brain of the Elderlyof the Elderly

Orgogozo JM, Dartigues JF, Lafont S et al Wine consumption and Orgogozo JM, Dartigues JF, Lafont S et al Wine consumption and dementia in the elderly: a prospective community study in the dementia in the elderly: a prospective community study in the

Bordeaux area.Bordeaux area.Rev Neurol [Paris]Rev Neurol [Paris] 1997;153:185-192 1997;153:185-1923777 community residents 3777 community residents ≥65 y ≥65 y were enrolled; 3 y were enrolled; 3 y later 2273 subjects were later 2273 subjects were studied. 318 drank 250-studied. 318 drank 250-500ml/d of wine; OR was 500ml/d of wine; OR was 0.18 for incident 0.18 for incident dementia (p<0.01) and dementia (p<0.01) and 0.25 for Alzheimer’s 0.25 for Alzheimer’s (p<0.03) when compared (p<0.03) when compared to 971 non-drinkers. to 971 non-drinkers. There is no medical There is no medical rationale to advise people rationale to advise people >65 to quit drinking wine >65 to quit drinking wine moderately.moderately.

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Wine Sharpens Your Brain!Wine Sharpens Your Brain!Britton A, Singh-Manoux A, Marmot M. Alcohol consumption and Britton A, Singh-Manoux A, Marmot M. Alcohol consumption and

cognitive function cognitive function in the Whitehall II study. in the Whitehall II study. Am J EpidemiolAm J Epidemiol 2004;160:240-247 2004;160:240-247

Increasing levels of alcohol Increasing levels of alcohol (mostly wine) consumption (mostly wine) consumption (>240g/week) in middle-aged (>240g/week) in middle-aged subjects (4,272 subjects (4,272 ♂, 1761 ♀; 46-♂, 1761 ♀; 46-68y)68y) were associated with were associated with better cognitive function: better cognitive function: memory test, AH4, Mill-Hill, memory test, AH4, Mill-Hill, phonetic and semantic phonetic and semantic fluency. The effect was fluency. The effect was stronger for women, and not stronger for women, and not explained by confounding explained by confounding factors.factors.

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A Pleasant Way to Protect Diabetics: A Pleasant Way to Protect Diabetics: Red WineRed Wine

Ceriello A, Bortolotti N, Motz E, et al. Red wine protects diabetic patients Ceriello A, Bortolotti N, Motz E, et al. Red wine protects diabetic patients from meal-induced oxidative stress and thrombosis activation: a pleasant from meal-induced oxidative stress and thrombosis activation: a pleasant

approach to the prevention of cardiovascular approach to the prevention of cardiovascular

disease in diabetes. disease in diabetes. Eur J Clin InvestEur J Clin Invest 2001;31:322-328. 2001;31:322-328. Free radicals are produced Free radicals are produced

in the absorptive phase, in the absorptive phase, with reduced serum with reduced serum antioxidant capabilities, antioxidant capabilities, LDL oxidation, and LDL oxidation, and activation of coagulation. activation of coagulation. Moderate consumption Moderate consumption of red wine, during a of red wine, during a meal, preserves plasma meal, preserves plasma antioxidation and antioxidation and reduces both LDL reduces both LDL oxidation and thrombotic oxidation and thrombotic activation, in diabetics.activation, in diabetics.

Some of the symptoms of diabetes are: •Frequent urination •Excessive thirst •Extreme hunger •Unusual weight loss •Increased fatigue •Irritability •Blurry vision

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Wine and RetinaWine and RetinaObisesan TO, Hirsch R, Kosoko O, et al. Moderate wine consumption Obisesan TO, Hirsch R, Kosoko O, et al. Moderate wine consumption is associated with decreased odds in developing age-related macular is associated with decreased odds in developing age-related macular

degeneration in NHANES-1. degeneration in NHANES-1. J am Geriatr Soc J am Geriatr Soc 1998;46:1-71998;46:1-7

In a study of >3,000 In a study of >3,000 adults, alcohol adults, alcohol consumers (wine consumers (wine drinkers in particular) drinkers in particular) were found to be at were found to be at reduced risk for AMD. reduced risk for AMD. The effects of wine as The effects of wine as antioxidant, and on antioxidant, and on platelet aggregability platelet aggregability are associated with are associated with reducing the odds of reducing the odds of developing AMD.developing AMD.

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Wine and Gallstones in Wine and Gallstones in ItalyItaly

Attili AF, Scafato E, Marchioli R, Marfisi RM, Festi D. Diet and Attili AF, Scafato E, Marchioli R, Marfisi RM, Festi D. Diet and gallstones in Italy: the cross-sectional MICOL results. gallstones in Italy: the cross-sectional MICOL results. Hepatology Hepatology

1998;27:1492-14981998;27:1492-1498

After analyzing data After analyzing data from >15,000 men from >15,000 men and >13,000 and >13,000 women, they women, they observed a observed a decreasing risk of decreasing risk of GS and increasing GS and increasing serum HDL levels serum HDL levels by increasing daily by increasing daily wine consumption. wine consumption.

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Antibacterial Activity of Wine Antibacterial Activity of Wine vs. vs. Salmonella enteritidisSalmonella enteritidis: pH : pH

or alcohol?or alcohol?Marimon JM, Bujanda L, Gutierrez-Stampa MA, et al. Marimon JM, Bujanda L, Gutierrez-Stampa MA, et al. J Clin J Clin

Gastroenterol Gastroenterol 1998;27:179-1801998;27:179-180

Red wine’s bactericidal Red wine’s bactericidal effect was large and effect was large and greater than the greater than the same ethanol same ethanol concentration at the concentration at the same pH. same pH. Polyphenols may well Polyphenols may well have a bactericidal have a bactericidal effect.effect.

[[The same group confirmed The same group confirmed bactericidal effectbactericidal effect vs. vs. H. PyloriH. Pylori. . AJGAJG 1998;93:1392] 1998;93:1392]

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Wine –not Beer or Wine –not Beer or Alcohol- Protects vs. Alcohol- Protects vs.

Common ColdCommon ColdTakkouche B, Regueira-Mendez C, Garcia-Closas R, et al. Intake of Takkouche B, Regueira-Mendez C, Garcia-Closas R, et al. Intake of

wine, beer, and spiritswine, beer, and spirits and the risk of clinical common cold. and the risk of clinical common cold. Am J Epidemiol Am J Epidemiol 2002;155:853-2002;155:853-

858.858.

When drinkers of >14 When drinkers of >14 glasses of wine/week glasses of wine/week were compared to were compared to teetotalers, the r risk teetotalers, the r risk was 0.6. Wine intake was 0.6. Wine intake (red wine) may have a (red wine) may have a protective effect vs. protective effect vs. common cold, while common cold, while beer, spirits and total beer, spirits and total alcohol intake did not alcohol intake did not affect the incidence.affect the incidence.

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Wine as Digestive AidWine as Digestive AidWeisse ME, Eberly B, Person DA. Weisse ME, Eberly B, Person DA. BMJBMJ 1995;311:1657-1660 1995;311:1657-1660

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Wine as a Digestive AidWine as a Digestive AidWeisse ME, Eberly B, Person DA. Weisse ME, Eberly B, Person DA. BMJBMJ 1995;311:1657-1660 1995;311:1657-1660

Undiluted red and white wine, and bismuth Undiluted red and white wine, and bismuth salicylate (Pepto-Bismolsalicylate (Pepto-Bismol®) were both ®) were both effective in reducing the number of viable effective in reducing the number of viable Salmonella, Shigella, Salmonella, Shigella, and and Escherichia coli Escherichia coli (by 10(by 1055-10-1066 CFUs) after 20-30 minutes. CFUs) after 20-30 minutes. Dilutions of wine were Dilutions of wine were much more much more effectiveeffective in decreasing colony counts than in decreasing colony counts than were similar dilutions of bismuth salicylate.were similar dilutions of bismuth salicylate.

The antibacterial property of wine is largely The antibacterial property of wine is largely responsible for wine’s reputation as a responsible for wine’s reputation as a digestive aid.digestive aid.

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Red Chilean Wines Kill Red Chilean Wines Kill H. pyloriH. pylori

Daroch F, Hoeneisen M, Gonzalez CL, et al. Daroch F, Hoeneisen M, Gonzalez CL, et al. In vitroIn vitro antibacterial antibacterial activity of Chilean red wines activity of Chilean red wines

against against Helicobacter pylori.Helicobacter pylori. MicrobiosMicrobios 2001;104:79-85. 2001;104:79-85.16 Chilean red wines 16 Chilean red wines (Cabernet Sauvignon, (Cabernet Sauvignon, Cabernet Merlot, Cabernet Merlot, Cabernet Organic & Cabernet Organic & Pinot noir), and the Pinot noir), and the active extracts of 2 active extracts of 2 randomly selected wines randomly selected wines did demonstrate did demonstrate antibacterial activity vs. antibacterial activity vs. 6 strains of 6 strains of H. PyloriH. Pylori isolated from gastric isolated from gastric biopsies. Activity biopsies. Activity depended mainly on depended mainly on resveratrol.resveratrol.

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Wine, Osteoporosis and Wine, Osteoporosis and Hip FractureHip Fracture

Hoidrup S, Gronbaek M, Gottschau A, Lauritzen JB, Schroll M. Hoidrup S, Gronbaek M, Gottschau A, Lauritzen JB, Schroll M. Am J Am J EpidemiolEpidemiol 1999;149:993-1001 1999;149:993-1001

Research included Research included 32,000 patients. A 32,000 patients. A light to moderate light to moderate alcohol intake does alcohol intake does not influence the risk not influence the risk of hip fracture. of hip fracture. Preferrers of wine Preferrers of wine tend to have a lower tend to have a lower risk of hip fracture as risk of hip fracture as compared to compared to preferrers of other preferrers of other alcoholic drinks.alcoholic drinks.

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Resveratrol vs. Human Resveratrol vs. Human Breast CellsBreast Cells

Mgbonyebi OP, Russo J, Russo IH. Antiproliferative effect of synthetic Mgbonyebi OP, Russo J, Russo IH. Antiproliferative effect of synthetic resveratrolresveratrol

on human breast epithelial cells. on human breast epithelial cells. Int J Oncol Int J Oncol 1998;12:865-869 1998;12:865-869

The effect of The effect of resveratrol is resveratrol is consistent with the consistent with the activity of other anti-activity of other anti-cancer drugs. It is a cancer drugs. It is a potential potential chemopreventive chemopreventive agent for both agent for both hormone responsive hormone responsive and non-responsive and non-responsive breast cancers.breast cancers.

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Suppression of Aromatase Suppression of Aromatase by Red Wineby Red Wine

Eng ET, Williams D, Mandava U, et al. Suppression of aromatase Eng ET, Williams D, Mandava U, et al. Suppression of aromatase (estrogen synthetase)(estrogen synthetase)

by red wine phytochemicals. by red wine phytochemicals. Breast Cancer Res TreatBreast Cancer Res Treat 2001;67:133- 2001;67:133-146.146.

Aromatase converts androgen Aromatase converts androgen to estrogen, hence to estrogen, hence promoting proliferation of promoting proliferation of breast cancer cells. Red breast cancer cells. Red wine was shown to be much wine was shown to be much more effective than white more effective than white wine in suppression of wine in suppression of aromatase. This was aromatase. This was demonstrated in different demonstrated in different cell models, and in a model cell models, and in a model of transgenic mouse in of transgenic mouse in which aromatase is over-which aromatase is over-expressed in the mammary expressed in the mammary tissue.tissue.

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Resveratrol and Quercetin Resveratrol and Quercetin Modulate Oral Cancer Cell Modulate Oral Cancer Cell

GrowthGrowthEl Attar TM, Virji AS. Modulating effect of resveratrol and quercetin on oral El Attar TM, Virji AS. Modulating effect of resveratrol and quercetin on oral

cancer growthcancer growth and proliferation. and proliferation. Anticancer DrugsAnticancer Drugs 1999;10:187-193 1999;10:187-193

Resveratrol or a Resveratrol or a combination of combination of resveratrol and resveratrol and quercetin, in quercetin, in concentrations concentrations equivalent to that equivalent to that present in red wines, present in red wines, are effective are effective inhibitors of oral inhibitors of oral squamous carcinoma squamous carcinoma cell growth and cell growth and proliferation.proliferation.

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Intake of Wine is Intake of Wine is Associated with a Reduced Associated with a Reduced

Risk of Lung CancerRisk of Lung CancerPrescott E, Gronbaek M, Becker U, Sorensen TI. Alcohol intake and the risk Prescott E, Gronbaek M, Becker U, Sorensen TI. Alcohol intake and the risk

of lung cancer:of lung cancer: influence of type of alcoholic beverage. influence of type of alcoholic beverage. Am J EpidemiolAm J Epidemiol 1999;149:463-470 1999;149:463-470Data from 3 prospective Data from 3 prospective

studies of >28,000 studies of >28,000 subjects confirmed subjects confirmed that intake of wine that intake of wine was associated with a was associated with a reduced risk of lung reduced risk of lung cancer. This cancer. This seemingly protective seemingly protective effect may be related effect may be related to the antioxidant to the antioxidant properties of wine.properties of wine.

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Red Wine, but not White Wine Red Wine, but not White Wine Decreases the Risk of Lung Decreases the Risk of Lung

CancerCancerRuano-Ravina A, Figueiras A, Barros-Dios JM. Type of wine and risk of lung Ruano-Ravina A, Figueiras A, Barros-Dios JM. Type of wine and risk of lung

cancer: cancer: a case-control study in Spain. a case-control study in Spain. ThoraxThorax 2004;59:981-5 2004;59:981-5In 1999-2000, a study In 1999-2000, a study

was conducted on 319 was conducted on 319 subjects (132 cases, subjects (132 cases, 187 controls). A slight 187 controls). A slight but significant (OR but significant (OR 1.2/each daily glass) 1.2/each daily glass) was observed between was observed between lung cancer and white lung cancer and white wine consumption. But wine consumption. But red wine had an red wine had an inverse association inverse association (OR 0.87).(OR 0.87).

38HK PolyU 23/02/05

Wine Does Not Increase the Risk Wine Does Not Increase the Risk of Prostate Cancerof Prostate Cancer

Sesso HD, Paffenbarger RS Jr, Lee IM. Alcohol consumption and risk Sesso HD, Paffenbarger RS Jr, Lee IM. Alcohol consumption and risk of prostate cancer: The Harvard Alumni Health Study. of prostate cancer: The Harvard Alumni Health Study. Int J Epidemiol Int J Epidemiol

2001;30:749-755 2001;30:749-755

7612 Harvard alumni 7612 Harvard alumni (~66.6y) were (~66.6y) were prospectively prospectively followed from 1988 followed from 1988 through 1993; 366 through 1993; 366 cases of prostate cases of prostate cancer occurred. cancer occurred. Liquor, but not wine Liquor, but not wine or beer, or beer, consumption was consumption was positively associated positively associated with prostate cancerwith prostate cancer

                                

39HK PolyU 23/02/05

Polyphenols in Red Wine Polyphenols in Red Wine Impair Prostate Cancer Impair Prostate Cancer

Cell LineCell LineRomero I, Paez A, Ferruelo A, Lujan M, Berenguer A. Polyphenols in Romero I, Paez A, Ferruelo A, Lujan M, Berenguer A. Polyphenols in red wine inhibit the proliferation and induce apoptosis of LANCaP red wine inhibit the proliferation and induce apoptosis of LANCaP

cells. cells. BJU IntBJU Int 2002;89:950-954. 2002;89:950-954.Quercetin, rutin, Quercetin, rutin,

morin, gallic acid morin, gallic acid and tannic acid, and tannic acid, from red wine, from red wine, inhibited the growth inhibited the growth of prostate cancer of prostate cancer LANCaP cells at LANCaP cells at different different concentrations, and concentrations, and induced apoptosis.induced apoptosis.

40HK PolyU 23/02/05

Beethoven Should Have Beethoven Should Have Drunk Wine!Drunk Wine!

Becker U, Gronbaek M, Johansen D, Sorensen TI. Lower risk for Becker U, Gronbaek M, Johansen D, Sorensen TI. Lower risk for alcohol-induced cirrhosisalcohol-induced cirrhosis

in wine drinkers. in wine drinkers. HepatologyHepatology 2002;35:868-875. 2002;35:868-875.

Individuals who drank Individuals who drank >5 drinks/day had a >5 drinks/day had a relative risk of 14-20 relative risk of 14-20 for developing for developing cirrhosis. If wine was cirrhosis. If wine was 16-30% of total 16-30% of total intake, risk was 0.4; intake, risk was 0.4; if wine was >51%, if wine was >51%, risk was 0.3. risk was 0.3. Compared to beer Compared to beer and spirits, wine and spirits, wine carries a much lower carries a much lower risk.risk.

41HK PolyU 23/02/05

Wine is Safe for Wine is Safe for AsthmaticsAsthmatics

Two studies Two studies Halpern GM et al. Halpern GM et al. Ann Allergy Ann Allergy 1985;55:686-69;1985;55:686-69; Vally H et al. Vally H et al. J Allergy Clin J Allergy Clin

ImmunolImmunol 1999;103:41-46 1999;103:41-46 have confirmed that consumption of have confirmed that consumption of wine with normal levels of sulfites is safe in most wine with normal levels of sulfites is safe in most asthmatics. Only a very limited number of asthmatics. Only a very limited number of exquisitely sensitive patients may suffer, mostly exquisitely sensitive patients may suffer, mostly after very high exposure to sulfites. after very high exposure to sulfites.

Histamine content does not influence wine Histamine content does not influence wine tolerance in normal subjects tolerance in normal subjects Kanny G et al. Kanny G et al. Allergie & Immunologie Allergie & Immunologie

1999;31:45-47. 1999;31:45-47. No [n=8] subject reacted after ingesting No [n=8] subject reacted after ingesting wine, rich or poor in histamine. There were no wine, rich or poor in histamine. There were no changes in plasma histamine, nor in plasma or changes in plasma histamine, nor in plasma or urinary methyl histamine. The amount of urinary methyl histamine. The amount of histamine in wine has no clinical or biological histamine in wine has no clinical or biological effect in healthy subjects. effect in healthy subjects.

42HK PolyU 23/02/05

““Moderate” Drinking During Moderate” Drinking During Pregnancy: Cause for Pregnancy: Cause for

Concern?Concern?Abel EL. Abel EL. Clinica ChemicaClinica Chemica 1996:246:149154 1996:246:149154Weighing the issues, the Weighing the issues, the

greatest danger to the life greatest danger to the life of an unborn child does of an unborn child does not come from a drink per not come from a drink per day but from alarmism day but from alarmism over what might be the over what might be the harm to the child, which harm to the child, which could result in could result in termination of an termination of an otherwise healthy otherwise healthy pregnancy, or pregnancy, or psychological distress psychological distress that might itself lead to that might itself lead to an unhealthy pregnancy.an unhealthy pregnancy.

43HK PolyU 23/02/05

Wine Drinkers are Smarter Wine Drinkers are Smarter and Richerand Richer

Mortensen EL, Jensen HH, Sanders SA, Reinish JM. Better Mortensen EL, Jensen HH, Sanders SA, Reinish JM. Better psychological functioning and higher social status may largely explain psychological functioning and higher social status may largely explain

the apparent health benefits of wine: a study of wine and beer the apparent health benefits of wine: a study of wine and beer drinking in young Danish adults. drinking in young Danish adults. Arch Intern Med Arch Intern Med 2001;161:1844-2001;161:1844-

18481848In 363 men and 330 women In 363 men and 330 women aged 29-34, wine aged 29-34, wine drinking was significantly drinking was significantly associated with higher associated with higher IQ, parental educational IQ, parental educational level, and socioeconomic level, and socioeconomic status. Beer drinking was status. Beer drinking was associated with associated with significantly lower significantly lower scores. Wine drinking is scores. Wine drinking is a general indicator of a general indicator of optimal, social, cognitive, optimal, social, cognitive, and personal and personal development.development.

44HK PolyU 23/02/05

Drink your Bordeaux in Drink your Bordeaux in <90”<90”

Lupi-Pegurier L, Muller M, Leforestier E, Bertrand MF, Bolla M. In Lupi-Pegurier L, Muller M, Leforestier E, Bertrand MF, Bolla M. In vitro action of Bordeaux red wine on the microhardness of human vitro action of Bordeaux red wine on the microhardness of human

dental enamel. dental enamel. Arch Oral BiolArch Oral Biol 2003;48:141-145 2003;48:141-145Wine has no disastrous Wine has no disastrous effect on the effect on the microhardness microhardness (Vickers; scanning (Vickers; scanning electron microscopy) electron microscopy) of dental enamel if of dental enamel if contact is <90 s. contact is <90 s. When exposure is When exposure is >120 s, the decrease >120 s, the decrease in the microhardness in the microhardness of enamel was of enamel was significant (P<0.05).significant (P<0.05).

45HK PolyU 23/02/05

The Champagne AngleThe Champagne AnglePemberton PL, Calder I, O’Sullivan C, Crockard HA. The Champagne Pemberton PL, Calder I, O’Sullivan C, Crockard HA. The Champagne

angle.angle. AnaesthesiaAnaesthesia 2002;57;402-403. 2002;57;402-403.

The cranio-cervical The cranio-cervical extension required to extension required to drain a glass of wine drain a glass of wine was 40was 40° with a narrow ° with a narrow flute, 22º with a wide flute, 22º with a wide flute, 26º with a wine flute, 26º with a wine glass, and 0º with a glass, and 0º with a champagne saucer. champagne saucer. The narrow flute The narrow flute requires 73% of the requires 73% of the total available cranio-total available cranio-cervical extension.cervical extension.

46HK PolyU 23/02/05

Cork Injury to the EyeCork Injury to the EyeCavallini GM, Lugli N, Campi L, Pagliani L, Saccarola P. Bottle-cork Cavallini GM, Lugli N, Campi L, Pagliani L, Saccarola P. Bottle-cork

injury to the eye: a review of 13 cases. injury to the eye: a review of 13 cases. Eur J OphthalmolEur J Ophthalmol 2003;13:287- 2003;13:287-291291

Bottle-cork injuries Bottle-cork injuries account for 10.8% of account for 10.8% of post-trauma post-trauma admission in Modena. admission in Modena. Most are due to Most are due to sparkling white wine sparkling white wine served at room served at room temperature. There is temperature. There is no correlation no correlation between ocular injury between ocular injury and the eye-bottle and the eye-bottle distance or the type distance or the type of cork.of cork.

47HK PolyU 23/02/05

Enjoy in the Right Shape Enjoy in the Right Shape of Glassof Glass

Huttenbrink KB, Schmidt C, Delwiche JP, Hummel T. The enjoyment Huttenbrink KB, Schmidt C, Delwiche JP, Hummel T. The enjoyment of red wine is influencedof red wine is influenced

by the shape of the wine glass. by the shape of the wine glass. Laryngorhinootologie Laryngorhinootologie 2001;80:96-100.2001;80:96-100.

Egg-shaped glasses, Egg-shaped glasses, compared to compared to “tulip” or “beaker” “tulip” or “beaker” glasses, appear to glasses, appear to produce higher produce higher intensity and intensity and higher complexity higher complexity of wine odors.of wine odors.

48HK PolyU 23/02/05

Wine May Make you Live 10 Wine May Make you Live 10 More Years!More Years!

Howitz KT, Bitterman KJ, Cohen HY, Lamming DW et al. Small Howitz KT, Bitterman KJ, Cohen HY, Lamming DW et al. Small molecule activators of sirtuins extend molecule activators of sirtuins extend Saccharomyces cerevisiaeSaccharomyces cerevisiae

lifespan. lifespan. NatureNature 2003 Aug 24 [Epub ahead of print] 2003 Aug 24 [Epub ahead of print]Resveratrol, a potent Resveratrol, a potent

activator of sirtuins, activator of sirtuins, lowers the Michaelis lowers the Michaelis constant of SIRT1 (a constant of SIRT1 (a human deacetylase) and human deacetylase) and increases cell survival by increases cell survival by stimulating SIRT1-stimulating SIRT1-dependent deacetylation dependent deacetylation of p53. Resveratrol of p53. Resveratrol mimics calorie restriction mimics calorie restriction by stimulating Sir2, by stimulating Sir2, increasing DNA stability increasing DNA stability and extending lifespan and extending lifespan by…70%!by…70%!

49HK PolyU 23/02/05

Salute!Salute!

干杯！干杯！Cheers!Cheers!

SantSanté!é!

Salud!Salud!

Skål!Skål!