Wine and Anti-aging

Wine and Anti-aging	Wine and Anti-aging

Oxygen is necessary for human life, however, it may become the enemy of human health. Human bodies experience destructive assault of poisonous substances every day. Most of them are free radicals and the most destructive one is active oxygen radicals.Active oxygen radicals come into being due to anemia, pollution, medicine, overeating, smoking, radiation, violent exercises. At present, 89% of diseases, including heart disease, cerebral disease, Parkinson disease, gout, rheumatism and cataract, are all caused by active oxygen radicals.
Fortunately, humans have developed anti oxygenation system after long evolution. However, we need food to make the system work well. More disease incidences and fast ageing of humans show the importance of taking in anti oxygenation substances in food properly and continuously.
Scientists say that wine, especially dry red wine has anthocyanin and tannin which can eliminate active oxygen. In 1994, Maxwell tested the anti oxygenation ability of red wine in human blood vessel. When red wine is drunk, the activity of anti oxygenation go up and reach its maximum value 90 minutes later. The average increase is 15%. In 1995 and 1996, Japanese Drinks Technology Center and Japanese Food Research Institute conducted a joint study on 43 varieties of wines from both Japan and abroad to find out wine’s function of eliminating active oxygen and they got the same result.Many components in wine act as antioxidants in human body which work on active oxygen radicals in a variety of ways. The simplest method is to scavenge the active substances. Salicylic acid, benzoic acid and their metabolites in wine are scavenger of active oxygen. Another important method is that antioxidant provides a hydrion to active oxygen to perform a reduction reaction so that active oxygen is scavenged.