Skip to main content

A sigh of relief: Wine and lung health

The next three items in the list of 101 healthy reasons to drink wine involve the lungs.
30. Several studies have found specific activity of red wine polyphenols against lung cancers of different types. Of course there are other important things such as not smoking that you can do to reduce risk.
31. Chronic Obstructive Pulmonary Disease (COPD) is marked by inflammation of the lungs in addition to other problems. Wine's potent polyphenol antioxidants are being investigated as therapeutic agants for COPD and indications are that it could be very helpful. One specific way they work is by preventing the release of the chemical mediators of inflammation called cytokines.
32. Cytomegalovirus (CMV) is a common cause of respiratory infections. Wine polyphenols have been shown to interrupt the process by which the virus enters lung cells, and so could thereby help prevent CMV infections.

Comments

Popular posts from this blog

Revisiting resveratrol: new findings rekindle anti-aging debate

Just when we thought the bloom was off the rosé for resveratrol, the anti-oxidant polyphenol from red wine with multiple anti-aging properties, along comes new research giving life to the debate. But first a bit of background: As I detailed in my book Age Gets Better with Wine , it is well-documented that wine drinkers live longer and have lower rates of many diseases of aging. Much or the credit for this has been given to resveratrol, though there isn’t nearly enough of it in wine to explain the effects. Nevertheless, I dubbed it the “miracle molecule” and when it was reported to activate a unique life-extension phenomenon via a genetic trigger called SIRT, an industry was born, led by Sirtris Pharmaceuticals, quickly acquired by pharma giant Glaxo. The hope was that resveratrol science could lead to compounds enabling people to live up to 150 years and with a good quality of life. But alas, researchers from other labs could not duplicate the results, and clinical studies disa

Which came first: Beer or wine? (or something else?)

Actually neither beer nor wine was the first fermented beverage, and wine arguably has a closer connection to health, but recent evidence indicates that humans developed the ability to metabolize alcohol long before we were even human. The uniquely human ability to handle alcohol comes from the digestive enzyme alcohol dehydrogenase, or ADH4. A new science called paleogenetics identifies the emergence of the modern version of the ADH4 gene in our ape ancestors some 10 million years ago. Interestingly, this corresponds to the time when our arboreal forebears transitioned to a nomadic lifestyle on the ground. We went from swinging from tree limbs to walking upright, and the rest is history. Understanding the circumstances that led to perpetuation of the ADH4 mutation may contain clues to what made us human in the first place. How the ability to metabolize alcohol made us human Paleogenetecist Matthew Carrigan has an idea about how this happened . Arboreal species rely on fruit tha