THE BENEFIT OF RED-WINE TO THE

TEETH AND THE BRAIN

INTRODUCTION
Red wine is an alcoholic beverage, typically made
of fermented juice.
The natural chemical balance of grapes is such
that they can ferment without the addition of
sugars, acids, enzymes or other nutrients.
Red wine is produced by fermenting crushed
grapes using various types of yeast.
Yeasts consumes the sugars found in the grapes
and converts them into alcohol.
VARIETIES OF RED WINE.
Cabernet sauvignon
Argentina malbec wines
Chateau margaux
Merlot
Nebbiolo
Dolcetto
Grenache
CONSTITUENTS OF RED WINE
The constituent are divided into two(2) groups
namely;
 Biological constituents; This is made up of a
variety of grapes which are Vitis viniferd, Vitis
labrusca, Vitis aestivalis, Vitis rupestris, Vitis
rotundifolia and Vitis riparid.
 Chemical constituents;
i. Proanthrocyanidins, chemicals rich in
antioxidants
ii. Red wine polyphenols Classification

iii. Resveratrol
iv. Sulfur dioxide
v. Potassium sorbate
RED WINE TABLE

NUTRITIONAL VALUE PER 100G

Energy 355kj (85 kcal)

Carbohydrates 2.6g

Sugars 0.6g

Fat 0.0g

Protein 0.1g

Alcohol 10.6g
HISTORY
Archaeological evidence suggests that the earliest
known production of wine took place in sites in Georgia
and Iran from as early as 600 BC.
A 2003 report by archaeologists indicates a possibility
that grapes were used together with rice to produce
mixed fermented beverages in china in the early years of
7000 BC.
The oldest known evidence of wine production in
Europe is dated to 4500 BC and comes from
archaeological sites in Greece.
MODE OF PRODUCTION
 Red wine making can be divided into two general
categories:
 Still wine production (without carbonation)
 Sparkling wine production (with carbonation)
The science of wine and winemaking is known as
Oenology.
STRUCTURE OF RESVERATROL
MECHANISMS OF ACTION OF
RESVERATROL
The mechanisms of resveratrol’s action, mimic several of
the biochemical effects of calorie restriction. Some studies
indicates that resveratrol activates SIRT 1 and PGC -1α and
improve functioning of the mitochondria.
Resveratrol’s action in cells creates a fourteen fold increase
in the action of MnSOD. MnSOD reduces superoxide to
hydrogen peroxide and thereby confers resistance to
mitochondrial dysfunction, permeability transition and
apoptotic death in various diseases.
MnSOD is increased by the pathway;
RESV SIRT 1/NAD+ FOXO3a MnSOD
Resveratrol has been shown to cause SIRT1 to cause
migration of FOXO transcription factors to the nucleus
which stimulates FOXO3a transcriptional activity and
enhance the sirtuin-catalysed deacetylation of FOXO3a.
MnSOD is known to be a target of FOXO3a and its
expression is strongly induced in cells over expressing
FOXO3a.
Resveratrol interferes with all three stages of
carcinogenesis; initiation, promotion and progression.
Resveratrol exhibit mechanisms in pharmacological
activity which include modulation of the transcription
factor NF-kB, inhibition of the cytochrome P450
isoenzyme, alterations in androgenic actions, expression
and activity of cyclooxygenase enzymes.
Resveratrol has been shown to include Fas/Fas ligand
mediated apoptosis, cyclins A, B1 and cyclin-
dependent kinases 1 and 2.
Resveratrol has direct inhibitory action on cardiac
fibroblasts and may inhibit the progression of
cardiac fibrosis.
Resveratrol also significantly increases natural
testosterone production from being both a
selective estrogen receptor modulator and an
aromatase inhibitor.
BENEFICIAL EFFECTS OF RED-
WINE TO THE TEETH AND BRAIN
Red wine when drank in moderation help to ward
off tooth decay. Such that the most damaging
bacteria called Streptococcus mutans found in the
mouth when in contact with the wine are unable to
cling to the teeth or saliva.
 Resveratrol, a potent anti-oxidant in the red
wine, has been demonstrated to promote the
formation of new dendrites in the brain.
 Resveratrol also helps to protect the brain from
stroke damage.
BENEFITS OF REDWINE
CONTINUED
Resveratrol and mixed red wine polyphenols can
be purchased in capsules
One capsule of red wine polyphenols is
approximately equal to the polyphenol content of
one bottle of wine.
One to two capsules per day is the recommended
dosage.
BENEFITS OF REDWINE CONTINUED
For hypotension (low blood pressure), a generous
quantity is recommended.
For hypertension, a red wine without tannins is
recommended.
A luxurious treatment of anemia is a glass of
champagne every day or a glass of red wine preferably,
a Medoc.
BENEFITS OF REDWINE CONTINUED
These individual health benefits of red wine have
been verified:
50% reduced risk of heart disease
50% reduced risk of blood clot-related stroke
58% reduced risk of type two diabetes
56% reduced risk of lung cancer
42%-70% reduced risk of dementia
59% reduced risk of kidney stories
32% reduced chance of developing cataracts.
Researches have shown that people living in the
Mediterranean basin tend to live longer.
This is as a result of their kind of meal known as the
mediterranean diet this encompasses fruits such as;
Grapes Cactus pear
Figs Persimmon
Daily recommended intake: not be more than 125ml a
day to stay in a good mood and to gain the greatest health
benefits.
It has been recommended that no child or teenager below
18 years of age should take it.
POSSIBLE SIDE-EFFECTS OF RED WINE
DRANK IN EXCESS
52% risk of prostrate cancer
Undesirable toxic effect of the alcohol in it
The body metabolizes the alcohol by converting it to
acetaldehyde by the enzyme alcohol dehydrogenase.
The acetaldehyde is also converted to acetate by
aldehyde dehydrogenase. It is the acetaldehyde that
produces the undesirable toxic effects.
RELIGIOUS VIEW CONCERNING WINE
In Christianity, wine is used in a sacred rite called
the Eucharist.
In Islam, all alcohol is strictly forbidden widely in
Islamic law. It is only permitted for medicinal
reasons.
In Judaism, wine is an integral part of Jewish laws
and traditions. The Kiddush is a blessing recited
over wine or grape juice to sanctify the Shabbat (A
Jewish holiday).
CONCLUSION
There has been a lot of interest in the media about the
health benefits of red wine. It isn’t the alcohol in the
wine that provides a health benefit but the anti-
oxidants, the red-wine polyphenols,
proanthrocyanidins and resveratrol.
References
Internet source http://www.devilfinder.com. and
http://www.google.com 

Robinson, Jancis (2006). The Oxford Companion to

wine (3rd ed). Oxford: Oxford University Press. ISBN
0-19-860990-6.

Johnson, Hugh (2003). Hugh Johnson’s Wine

Companion (5th ed). Mitchell Beazley. ISBN 978-
1840007046.
Thanks for
listening.