Wine and Tea

Numerous studies have showed the benefits of alcohol on the heart in a number of different countries. However, for those with a tendency towards alcoholism or a family history of alcohol related cancers, they should opt for the grape juice instead. Many health conscious consumers have sought supplements and foods rich in polyphenol antioxidant resveratrol since there are potential health benefits. Cardio protective effects, as well as HDL raising and LCL lowering effects of alcohol have been shown in a well-controlled dietary intervention study, with pre and post menopausal women as well as men. Trying to capitalize on the high concentration of resveratrol in many red wines, some Vineyards have obtained federal permission to print the resveratrol content on the labels.

At low to moderate ethanol intake, the risk of heart disease or death is lower than in abstainers, but at high intake levels, these risks rise again. Ethanol intake has also been reported to have cardio protective effects because of its effects on platelet aggregation. Human studies with de-alcoholized red but not white wine show short-term cardiovascular benefits, which supports the recent health benefits of red grapes.

Epidemiologic studies evaluating the protective effect of drinking tea on the development or incidence of cardiovascular disease is significantly less than the number of studies examining ethanol or wine intake. Tea consumption is reported to have similar protective effects. Green tea has been associated with lower serum cholesterol concentrations, higher HDL and lower LDL’s. Tea consumption also contributes to a lower mortality after acute myocardial infarction. In contrast, a British study saw no inverse relationship between tea consumption HDL, LDL or triglycerides except in individuals who had specific atherogenic ApoE genotypes. It should be noted, however, that there may be other benefits to black tea as it provides a rich source of polyphenols and antioxidants.

The mechanism explaining why wine and tea consumption may offer protection against atherosclerosis and ischemic heart disease remain unclear. More research on the polphenolic compounds found in tea and wine may show that they are partially responsible for the health benefits. Potential benefits include of wine and tea poly-phenols to reduce the risks of atherosclerosis or heart disease include the following: 1) may help prevent high blood cholesterol and high blood pressure, 2) increase HDL levels and decrease LDL levels, 3) inhibit lipoprotein (a) levels, 4) have some chemo-protective effects, 5) inhibit oxidation of LDL, 6) maintain plasma levels of antioxidant vitamins, 7) scavenge a wide range of reactive oxygen, 8) modulate activity of antioxidant enzymes, 9) decrease metal ion pro-oxidant activity, 10) enhance nitric oxide synthesis to keep blood vessels patent, 11) display anti-inflammatory activity, and 12) inhibit platelet aggregations like aspirin does.

Wine was observed to be more effective than ethanol in preventing the development of atherosclerotic lesions in cholesterol-fed rabbits. Consumption of green tea has been associated with decreased serum traclyglycerols and cholesterol. Foods and beverages rich in penolic compounds, especially flavonoids, have often been associated with decreased risk of developing several diseases.

I would personally like to think that wine and tea both have health benefits, just like Omega-3s do. I have a family history of CVD, and despite being a triathlete and marathoner, eating well, drinking moderately, etc., my last cholesterol test was worse than I expected: note that I didn’t say bad. I had borderline LDL (not good, but low in the ‘middle’ section) and good HDL, but borderline on the middle section. I don’t remember what I ate before I took the test, but I’m hoping that I had just doped up on a lot of red meat – otherwise, there isn’t much work to be done except eat less meat and start taking cholesterol medication – which is great for someone who is 25 years old.