Red wine may lower harmful cholesterol levels due to saponins, resveratrol, and flavonoids found in grapes. Pinot noir grapes grown in cool, humid regions contain the highest amount of resveratrol. However, excessive drinking is not recommended, and other methods should be used to reduce cholesterol levels.
The connection between wine and cholesterol centers on two antioxidants and a plant compound found in grapes. Wine and cholesterol have been the focus of several research projects to determine if wine could lower cholesterol naturally. Some evidence shows that wine, particularly red wine, may lower harmful cholesterol levels if consumed regularly.
Saponins are glucose-based compounds found in the waxy coating of grape skins. Wines made with intact skins retain saponins, which can bind to cholesterol and prevent absorption by the body. Studies reveal that the connection between red wine and cholesterol could cause a slight decrease in the level of low-density lipoprotein, commonly called bad cholesterol. A glass of red wine provides about half of the recommended daily intake of saponins, which are also found in olive oil and soybeans.
Another link between wine and cholesterol involves two antioxidants found in the drink. Resveratrol represents a natural chemical in grapes that fights fungus in humid growing regions. The amount of resveratrol in wine varies with the type of grape, where it grows, and the process used to produce wine. Winemaking techniques that use filters to reduce bitterness remove much of the resveratrol. The skins are removed to ferment the white wine, removing most of the resveratrol.
Mass produced wines usually go through additional filtering because they are not allowed to age. Studies show that resveratrol blocks the oxidation of cholesterol and may be as effective as saponins in lowering bad cholesterol. Resveratrol also prevents blood platelets from clotting and can raise levels of high-density lipoprotein, considered good cholesterol.
Flavonoids describe the second antioxidant examined in studies of wine and cholesterol. The flavonoids work like resveratrol to prevent the oxidation of bad cholesterol. Apples, grape juice, and green tea also contain flavonoids and resveratrol in varying amounts.
After the connection between wine and cholesterol emerged, scientists conducted experiments to learn which wines contain the highest amounts of chemicals. They found that pinot noir grapes grown in cool, humid regions in France contained the highest amount of resveratrol, perhaps because the grapes are more prone to rot in this climate. A similar study of American wines found the highest levels in red zinfandel. The levels of the antioxidant can vary according to the climatic conditions each year.
These studies also found that the resveratrol level begins to drop within 24 hours of opening the wine. Most heart specialists advise against excessive drinking to improve health, and recommend limiting alcohol consumption to one serving per day. They commonly suggest using exercise, diet, and medication to reduce harmful cholesterol levels. Niacin supplements and aspirin might provide the same anticoagulant benefits as resveratrol.
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