Wine is one of the oldest cultural drinks of humanity. Already the ancient Egyptians, Greeks and Romans it was known as a general remedy. But it was Hippocrates who introduced the wine into the art of healing for specific applications around 400 BC. He used wine as a fortifying agent for convalescents, as a sedative and sleep aid, for headaches and moods, as a painkiller, in cardiovascular disorders and even in eye diseases. In addition, he prescribed wine in bloating, in bacterial and toxic bowel disease and as a diuretic. Wine was used for superficial wound treatment and some water was added to the water for disinfection.
History of wine in medicine
In ancient Rome, heavy red wines were prescribed for feverish gastrointestinal diseases, bleeding for tannin-rich wines and loss of appetite for old wines. In addition, wine was recommended for envelopes, rubs and massages, especially in open wounds of seriously injured.
In the Middle Ages, in some places - especially in central and northern Germany - pharmacies developed into side-company drinking-rooms. In Germany in 1892 by the local health insurance in Heidelberg, in consultation with the health insurance doctors, wine for various diseases prescribed.
Why the French live longer ...
In wine-drinking countries, people die less often from cardiovascular disease. Long-term studies have consistently shown that moderate alcohol consumption (compared to alcohol abstinence) has a significantly lower rate of fatal heart and brain infarcts. This applies to both men and women and is particularly pronounced in older age.
Advances in analytical technology are today enabling chemists to identify new compounds in wine that are candidates for infarct and cancer prevention. They come from the grape skins and are found in the wine, especially in the red, therefore more concentrated than ordinary grape juice.
In recent years, researchers around the world have begun to intensively study other health-related areas, especially the links between wine consumption and cancer, kidney stones, osteoporosis, Alzheimer's and dementia. Although initial studies have highlighted the health benefits of red wine in particular, recent research seems to show that moderate consumption of white wine has similarly positive health effects.
4 facts about wine - © istockphoto, Pimonova
The ingredients - how can wine be good for your health?
On average, one liter of wine contains: 800 to 900 grams of water, 20 to 30 grams of glucose and fructose, five to ten grams of glycerine, six to twelve grams of various organic acids, 60 to 100 grams of ethyl alcohol, a few grams of potassium, magnesium, calcium and iron , various fermentation residues of wine production.
At first glance, this seems quite "sober". But behind the individual ingredients are sometimes hidden small power packages. Already one or two glasses of wine can contribute significantly to the daily needs of minerals. This is especially true for potassium, magnesium, calcium and iron as well as for some trace elements. The polyphenol mainly contained in red wines inhibits cell aging, inflammatory processes, blood clotting and thus the formation of thrombosis.
For the healthy adult, a dose can be derived from the large number of studies in which health benefits, but still no disadvantages are to be expected:
- For women: 20 to 30 grams of alcohol per day = 0.2 to 0.3 liters of wine = one to two glasses of wine
- For men: 30 to 40 grams of alcohol per day = 0.4 l of wine = two to a maximum of three glasses of wine
Health aspects of wine consumption
Regular and moderate wine consumption: