With much debate surrounding wine’s impact on health, here’s some balancing news. New research (pdf) offers an in-depth look at flavonoids, compounds found in wine that might tip the scales in favour of moderate consumption.
In red wine, flavonoids make up as much as 90% of its phenolic content. These phenols, largely derived from the grape’s stems, seeds, and skins, are released during the maceration process in winemaking. This process, known as extraction, affects the wine’s astringency, colour and mouthfeel. White wines, on the other hand, have fewer flavonoids due to reduced contact with the grape skins during production.
Flavonoids are a diverse group of compounds present in plants, including fruits, vegetables and beverages like wine. Recognised for their health benefits, they are known to have antioxidative, anti-inflammatory and cardioprotective properties. Their presence in red wine, particularly in flavonols and anthocyanins, has been linked to improved cardiovascular health.
In addition to their role in shaping wine’s taste and appearance, flavonoids contribute to health by reducing oxidative stress, a major contributor to chronic diseases. Catechins and anthocyanins in red wine have been shown to inhibit LDL oxidation, support vascular health, and potentially reduce the risk of atherosclerosis. Flavonoid-rich drinks like red wine can be part of a balanced diet when consumed in moderation alongside plenty of fruits and vegetables.
