Grape juice or wine: which is the best option?

Grapes used in the wine or juice production are mainly Vitis vinifera and Vitis labrusca and possess high amounts of polyphenolic compounds. These compounds are associated with the reduction of the inflammatory processes, oxidative stress, and protection against cardiovascular diseases. The industri...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2020, Vol.60 (22), p.3876-3889
Main Authors: Barbalho, Sandra Maria, Bueno Ottoboni, Alda Maria M., Fiorini, Adriana Maria Ragassi, Guiguer, Élen Landgraf, Nicolau, Claudia Cristina Teixeira, Goulart, Ricardo de Alvares, Flato, Uri Adrian Prync
Format: Article
Language:English
Subjects:
Antioxidants
Beverages - analysis
Bioactive compounds
Blood glucose
Blood pressure
Body mass
Body mass index
Body size
Cardiovascular diseases
Cholesterol
Consumption
Fruit and Vegetable Juices
grape
grape juice
Grapes
Health risks
Homocysteine
Humans
Inflammation
Juices
Lipid peroxidation
Lipids
Low density lipoprotein
Oxidative stress
Peroxidation
phenolic compounds
Polyphenols
Reduction
resveratrol
Risk analysis
Risk factors
Triglycerides
Vitis
Wine
Wine - analysis
Wines
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Summary:Grapes used in the wine or juice production are mainly Vitis vinifera and Vitis labrusca and possess high amounts of polyphenolic compounds. These compounds are associated with the reduction of the inflammatory processes, oxidative stress, and protection against cardiovascular diseases. The industrial processes used for juice and wine production may interfere with the antioxidant composition of these products and the effects on human health. The aim of this review is to compare the effects of the consumption of wine or grape juice on cardiovascular risk factors. We used PRISMA guidelines and Medline/PUBMED and EMBASE to perform our search. The main effects of red wine and grape juice in humans were a reduction of body mass index, waist circumference, glycemia, plasma lipid peroxidation, total cholesterol, LDL-c, triglycerides, blood pressure, and homocysteine levels. Both wine and grape juice possess numerous bioactive compounds that are potentially responsible for many beneficial effects on human health. Nevertheless, there is a need for more double-blind, randomized controlled studies comparing the effects of juice and wine consumption without the biases that occur when comparisons are made with different populations, ages, doses, and different types of wine or juice.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408398.2019.1710692