UCT DB 10-01
Health benefits of low-alcohol wines
Blackhurst, D M
University of Cape Town. Faculty of Health Sciences
Marais, A D
Pietersen, R D
It is generally accepted that moderate consumption of wine is beneficial to health, but it is still not clear how much the alcohol and the non-alcoholic compounds in the wine contribute to these benefits. Owing to the obvious concerns of excessive alcohol intake, it is attractive to explore the production of wine from which alcohol is removed, either partially or completely. The solution might thus lie in low and reduced-alcohol wines, but their marketing for health benefit requires research and evidence that proves similar or better outcomes on health or surrogate markers for health benefit, compared with the standard wines. Some obvious advantages of low-alcohol wine include reduced risk from alcohol related diseases, reduced calorie intake, possible safety for pregnant women, and advantages for consumers who, for health or religious reasons, cannot consume much or any alcohol.
The project for 2010 will test red cells from healthy humans with a specific concentration of one or more pro-oxidants with varying amounts of standard wines and their reduced-alcohol counterparts. The antioxidant capacity and the phenol concentrations of the wines will also be determined.
Blackhurst, D M, Levey, M J, Davids, V and Marais, A D. 2010. Processed low-alcohol red wine has similar antioxidant properties to the original wine. Paper presented at the 4th International Congress on Wine and Health: WineHealth 2010. 3-6 October, Abbazia di Rosazzo, Friuli, Italy
Blackhurst, D M, Levey, M J, Davids, V and Marais, A D. 2011. Processed low-alcohol red wine has similar antioxidant properties to the original wine. Paper presented at the 10th Congress of the Lipid and Atherosclerosis Society of South Africa. 9-11 April, Bloemfontein, South Africa
Blackhurst, D M, Marais, D. 2009. Gesondheidsvoordele van wyne met minder alcohol, WineLand, Mnth Dec (p. 63-64)
Blackhurst, D M, Van Velden, D P. 2010. Wyngesondheid Kongress 2010, WineLand, Mnth Mar (p. 102-103)
Blackhurst, D M, Marais, A D. 2011. Marinating beef with South African red wine may protect against lipid peroxidation during cooking, African Journal of Food Science, Mnth Oct v. 5 (12) (p. 650-656)
Van Velden, D P, Kotze, M J, Blackhurst, D M, Marnewick, J L, Kidd, M. 2011. Health claims on the benefits of moderate alcohol consumption in relation to generic profiles, Journal of Wine Research, v. 22 (2) (p. 123-129)