Five effects of red wine

Due to the existence of various organic and inorganic substances in wine and the delicious taste of wine, it not only becomes a nutrient-rich beverage, but also can prevent and cure various diseases and enhance human health under appropriate conditions.

1. The sedative effect The wine is different from most foods and can be absorbed by the body without being digested beforehand. Within a reasonable range of drinking, wine can directly affect the peripheral nervous system, thereby increasing muscle tension. Wine can also act on the neural motor center, giving people a feeling of comfort and euphoria. This state of spiritual balance makes our thinking more agile, judgment more accurate, and our spirit happy. Therefore, for people suffering from neurosis due to anxiety, drinking a small amount of wine can both calm anxiety and avoid sedation with side effects.

2, to help digestion in the stomach, 60-100 grams of wine, can increase the normal gastric juice production 120 milliliters (including 1 gram of free hydrochloric acid). Wine is good for protein assimilation; red wine tannins can increase the contractility of smooth muscle fibers in the intestinal muscle system. Therefore, wine can adjust the function of the colon and have a certain effect on colitis.

3, diuretic use of some white wine potassium tartrate and potassium sulfate content is higher, can diuretic, prevent edema.

4, bactericidal effect Very long ago, people realized that wine has a bactericidal effect. For example, one of the traditional ways to prevent a cold or flu is to drink a glass of hot wine. The bactericidal effect of wine may be mainly due to the fact that it contains polyphenols.

5, the role of prevention and treatment of cardiovascular disease Wine can increase the concentration of high-density lipoprotein in the blood. The high-density lipoprotein can transport cholesterol in the blood into the liver and undergo cholesterol-cholesterol conversion there, preventing cholesterol from depositing in the blood vessel's intima, thereby preventing arteriosclerosis. Proanthocyanidins in wine play an important role in the prevention and treatment of cardiovascular diseases. In the arterial wall, proanthocyanidins are capable of stabilizing the collagen fibers of various membranes, inhibiting the formation of tannic acid decarboxylase, avoiding excessive production of ammonia that can reduce the permeability of the vessel wall, and preventing arteriosclerosis.