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JCLA 481 Journal of Clinical Laboratory Analysis 11:287–313 (1997) Wine as a Biological Fluid: History, Production, and Role in Disease Prevention

By George J. Soleas, Eleftherios P. Diam and David M. Goldberg

Abstract

Wine has been part of human culture for 6,000 years, serving dietary and socioreligious functions. Its production takes place on every continent, and its chemical composition is profoundly influenced by enological techniques, the grape cultivar from which it originates, and climatic factors. In addition to ethanol, which in moderate consumption can reduce mortality from coronary heart disease by increasing high-density lipoprotein cholesterol and inhibiting platelet aggregation, wine (especially red wine) contains a range of polyphenols that have desirable biological properties. These include the phenolic acids (p-coumaric, cinnamic

Year: 2013
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