You might be a connoisseur of good wines. But are you aware of the benefits associated with wine consumption?
According to several studies, it has been found that moderate wine consumption is good for the health. However, crossing the recommended dose will create a number of health hazards. It is safe for men to have not more than two drinks per day and for women only one drink every day could be beneficial. Therefore, before raising the toast for your good health, let us explore the benefits associated with wine intake.
Raises the level of good cholesterol
The alcohol content of the wine raises the level of good cholesterol or HDL-cholesterol. This helps in keeping the blood thin and prevents cardiovascular diseases associated with formation of cholesterol blockages in the arteries.
Acts as antioxidant
Both red and white wines are rich sources of antioxidants. The flavanoids and resveratrol present in wines prevents the free radicals from damaging the body cells. Besides acting as an antioxidant, the resveratrol present in wines has been found to prevent blood clots and plague formation in arteries. In fact, resveratrol acts as an effective anti-thrombotic agent, a major protector of the cardiovascular health. Wines made in cooler climates and the grapes that have their skins intact for a longer time during the wine making process, have greater content of resveratrol in them. These factors make red wine are better source of resveratrol compared with white wine.
Increases lung function
According to a study conducted by the researchers of the University at Buffalo, in Buffalo, New York, both recent and longtime consumption of wine has positive impact on lung function capabilities. White wine has been found to bolster lung function more than red wine.
Fewer risks of developing kidney stones
A study, conducted on 81,000 women by Harvard University researchers, found that increasing fluid intake reduces chances of kidney stone formation. Compared with beverages, such as, tea, coffee, fruit juices, milk and water, wine has been found to be more effective in reducing the risk of stone formation.