Anti-stroke anti-aging may wish to drink red wine

Red wine refers to a natural health drink containing alcohol fermented with red grapes.

From the sugar content of alcohol, it can be divided into dry type, semi-dry type, semi-sweet type and sweet type.

  Li Shizhen, a Chinese pharmacologist in the Ming Dynasty, recorded in the “Compendium of Materia Medica” that wine has the effect of “warm kidney, rejuvenation, and cold resistance”.

Modern tests have confirmed that there are hundreds of compounds present in wines, including sugars, minerals, vitamins, amino acids and other nutrients and complex components such as alcohols, esters, acids, aldehydes, ketones, phenols, etc.Higher health value.

  Nutritional heat The calorific value of dry red wine is equivalent to the calorific value of milk.

l The thermal conversion of 10 degrees of dry red wine is 560 kcal, mainly the heat energy provided when the alcohol is oxidized.

If it is a sweet wine, the sugar is also the main source of heat.

  There are eight kinds of amino acids in the amino acid that the human body cannot synthesize. It is called the “essential amino acid” of the human body.

These eight “essential amino acids” are included in both grapes and wine.

This is not categorized by any fruit or drink, so some people refer to wine as “natural amino acid food” and are approved by the United Nations Health Food Organization as the healthiest and healthiest food.

In red wine, the content of these eight kinds of amino acids is very close to the content of human blood, and often mixed in an appropriate amount, which can effectively supplement the needs of the human body.

  The minerals contained in mineral wines include “trace elements” (such as iron, zinc, copper, manganese, iodine, chromium, etc.) and calcium, magnesium, phosphorus, etc., which are also nutrients required by the human body.

  Other wines also contain a variety of B vitamins as well as vitamin C and vitamin P and other nutrients required by the human body.

  Appetizing and spleen, helping digestion, preventing the natural acidic substances of constipation grapes themselves from being dissolved in wine. Its acidity is close to gastric acid (pH 2?
2.

5).

Therefore, wine as a good food can help digestion and absorption of protein.

  In addition, the wine contains sorbitol, which is conducive to the secretion of bile and plasma, not only enhances the digestion and absorption of food by the metabolic tract, but also regulates the function of the colon and has a certain effect on colitis.

Therefore, pre-dinner newborn wines, especially middle-aged and elderly people, can help digestion and are very beneficial to the body.

At the same time, the tannin in the wine can increase the contractility of the muscle fibers in the intestine, and the potassium tartrate and potassium sulfate can diuresis and prevent edema.

  Cardiovascular wine contains excessive amounts of anthocyanins, proanthocyanidins, tannins, etc., which have obvious functions of dilating blood vessels and enhancing vascular permeability.

These substances are more abundant in red wine than in white wines.

Modern medicine points out that the main cause of cardiovascular disease is high levels of plasma and blood lipids in the blood.

  The human body’s high-density lipoprotein can transplant blood plasma from the blood vessels into the liver and then transform it into hormones that are useful to the human body. The excess is excreted from the stool.

Moderate intake of wine, especially red wine, can increase HDL in the body to increase and reduce plasma and blood lipid levels, thus preventing atherosclerosis and cardiovascular.

  For example, in the French diet, supplemental foods such as whipped cream, butter, cheese, etc. contain a large number of animal babies.

The French eat almost four times as much saturated fatty acids as Americans and British people, but the strange thing is that the French are only one-third of the Americans who suffer from atherosclerotic heart disease.

For this strange phenomenon that violates common sense – “French contradiction”, many experts believe that it is related to the French people’s wines for every meal, especially the habits of storing red wine.

  Anti-stroke studies have shown that red wine is an incredible anticoagulant.

Drinking a little red wine often can change the blood and prevent the formation of blood vessel thrombosis, thus preventing the occurrence or occurrence of cardiovascular and cerebrovascular diseases.

French scientists have confirmed in a study that red wine can inhibit platelet aggregation and prevent thrombosis, and raise the level of high-density lipoprotein.

  Therefore, the researchers believe that the anticoagulant effect of red wine on the protection of cardiovascular and cerebrovascular is unique.

New evidence suggests that people who drink red wine have a lower chance of stroke.

In a study of up to 16 years for a maximum of 16 years, found that drinking 1 per week?
People with 6 glasses of red wine are distinguished from those who do not drink or drink very little, and the incidence of stroke is 34% lower.

  Therefore, Dr. John Fortz, a cardiovascular disease expert at the University of Wisconsin Medical School, said: “Drinking red wine can produce an antithrombotic effect in human blood, which is better than taking aspirin because of taking Aspen.Pirin can cause stomach upset.”

  Anti-aging red wine is an acidic exogenous antioxidant.

Free radicals are associated with human disease and aging. Antioxidants prevent free radicals from attacking human cells.
The body produces effective endogenous antioxidants, but the body also needs to supplement this defense system with exogenous antioxidants.

Red wine is one of six known exogenous antioxidants (specially made from fresh olive oil, tea, fruit, vegetables, red wine, vitamin antioxidants).
  The antioxidants in red wine can act on the active oxygen species in a variety of ways. The simplest way is to remove the active substance.

Salicylic acid, benzoic acid and their metabolites in wine belong to the class of antioxidants such as active oxygen scavengers.

Another important way to eliminate active oxygen is to provide a hydrogen ion to it by the antioxidant, which is combined with the oxygen radical to remove it.

Catechol, anthocyanins, etc. in wine can scavenge oxygen free radicals.

  The earliest resveratrol scientists have isolated resveratrol, the active ingredient of red wine health function, whose chemical name is trihydroxy cucurbit, a polyphenolic substance first reported by American scholars in 1992.It is a phytoalexin produced by the genus Vitis under ultraviolet light.

  Domestic and foreign scholars generally believe that resveratrol has strong anti-oxidation properties, it can effectively eliminate free radicals, inhibit various oxidation reactions that cause atherosclerosis and thrombosis, promote blood circulation and reduceBlood vessel wall deposits have special effects on preventing heart disease and stroke. As a health drink for middle-aged and elderly people, red wine can prevent Alzheimer’s disease.

Even more encouraging is that resveratrol has a positive anti-cancer activity, and its antioxidant and anti-mutagenic functions can prevent the three stages of cancer (initial, development, diffusion).
  Recognized Precautions The opinions of a large number of research data conversions are consistent: the key to good health care for red wines is the right amount and regularity.

Most experts recommend a daily red wine between 50 ml and 200 ml, which can be chosen from person to person.

As some have pointed out, wine is a double-edged sword, and red wine is no exception.

  Moderate and regular acceptance has good health effects, and large or excessive amounts are counterproductive.

Experts also pointed out that for people with liver disease, do not drink alcohol (including red wine) for women with diabetes expectancy or pregnant women.