Berry and Pomegranate WinesFebruary 15, 2012 Written by JP [Font too small?]
During a recent consultation, a client inquired about the relative differences between non-grape wines and traditional wines derived from grapes. This is a topic I’d previously examined myself. My reason for doing so, besides being an admitted red wine devotee, was my growing awareness of non-grape wines that I’d seen at various gourmet shops, health food stores and wine outlets. But, what really piqued my interest the most was the possibility that these alternative wines just might be healthier than their grape-based counterparts.
Berry and pomegranate wines are two of the more common non-grape wines presently available. Thus far, there have only been in vitro trials comparing conventional red and white wines vs. non-grape wines. What’s been uncovered up until now are mostly subtle, but occasionally noteworthy differences in terms of antioxidant capacity and health promoting effects. For instance, a study in the November 2011 Journal of Medicinal Food determined that red wine was a more potent vasodilator (a measure of circulatory health) than blackberry wine. In terms of antioxidant capacity, one experiment reported that a serving of blueberry wine possessed approximately 16% greater free radical fighting potential than red wine and more than 5 times the antioxidant content of white wine. Another examination pitting pomegranate wine against red wine revealed that the pomegranate beverage inhibited LDL cholesterol oxidation more significantly than red wine. The reason for these discrepancies is likely due to differences in the phytochemical composition of berries and pomegranates compared to red and white grapes. All in all, the researchers who are spearheading this line of inquiry generally conclude that berry and pomegranate sourced wines, which are abundant sources of chlorogenic acid, gallic acid and kamepferol, are probably good options for those who prefer so-called “fruit wines”.
Based on the currently available data, I don’t think there’s enough evidence to suggest switching over to non-grape wines. Not only does red wine compare reasonably well to these alternative wines, but the research on the health benefits of red wine (in humans) is growing at an impressive pace. In fact, two current studies provide an incentive for me to continue to recommend biodymanic and organic red wine to those who choose to drink alcoholic beverages. The first trial verifies that red wine intake actually lowers post-meal blood sugar in healthy adults. The latter, conducted in premenopausal women, discovered that red wine, but not white wine, acts as a nutritional aromatase inhibitor which may be useful in protecting against breast cancer. This is very good news indeed. Cheers!
Note: Please check out the “Comments & Updates” section of this blog – at the bottom of the page. You can find the latest research about this topic there!
To learn more about the studies referenced in today’s column, please click on the following links:
Study 1 – Antioxidant and Vasodilatory Effects of Blackberry and Grape Wines … (link)
Study 2 – Anthocyanin and Proanthocyanidin Content in Selected White and Red … (link)
Study 3 – Pomegranate Wine Has Greater Protection Capacity Than Red Wine on … (link)
Study 4 – Comparison of Chemical Composition and Antioxidant Capacity of … (link)
Study 5 – Evaluation of Colour Parameters and Antioxidant Activities of Fruit … (link)
Study 6 – HPLC-DAD-ESI-MS/MS Analysis and Antioxidant Activities of … (link)
Study 7 – Bioconversion of Grape and Chokeberry Wine Polyphenols … (link)
Study 8 – Elderberry (Sambucus Nigra L.) Wine: A Product Rich in Health … (link)
Study 9 – Effect of an Acute Consumption of a Moderate Amount of Ethanol … (link)
Study 10 – Red Versus White Wine as a Nutritional Aromatase Inhibitor … (link)
Red Grape Antioxidants (PGPE) Blunt Postprandial Blood Sugar
Source: Nutr Metab (Lond). 2010 Aug 27;7:71. (link)
Tags: Berries, Pomegranate, Wine
Posted in Diabetes, Food and Drink, Heart Health