“Whether wine is a nourishing drink, a medicine or a poison is a matter of dosage” (winedoc.com.au)

•Disinfectant and roles in sanitation

•Substitute for water – it was safe to drink

•Health concerns negative

•Health Concerns positive

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The earliest practioners of medicine were magicians and priests who used wine for healing and religious purposes.

Greek Hippocrates (c 450 BC) recommended the use of wine for healing and religious purposes.

The most famous physician of Ancient Rome was Galen whose medical experience was formed treating the gladiators in Asia Minor.

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Jewish civilization applauded wine for its medicinal purposes

“Wine is foremost of all medicines: whenever wine is lacking medicines become necessary”

Arab doctors – prohibition – works of Galen - translated Arabic to Latin

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Notion - wine is an essential part of a healthy diet (Robinson, 1994)

Ardaldus de Villanova

Wrote the first book on wine in the 14th Century it included:

•Remedies for curing human ailments

•Remedies for ‘sick’ wines

Heironymus Brunschwig 15th century wrote:

“Aqua vitae (water of life) is commonly called the mistress of all medicines’ and warned ‘it is to be drank with reason and measure’ (Robinson, 1994)

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•Cardiovascular heart disease (CVD)•Cancer•Dementia•Diabetes•Macular degeneration (blindness common in 65 years and over)•Arthritis •Osteoporosis•Stress management

•Overindulgence - hangovers, migraine, alcoholism

•Drinking during pregnancy causing facial and learning difficulties for the new born child

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Moderate consumption

2 – 4 glasses per day, British medical authorities suggest 21 alcohol units per week for men and 14 for women

The human body degenerates by oxidation

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Antioxidants retard and slow down deterioration

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Vitamin E and D reduce oxidation by 20%

Resveratrol can reduce oxidation by 100%

•one of 10 classes of Polyphenols found in wine

•found in the skins and seeds of grape berries

•found in larger quantities in red varieties

Red wine 7mg/L

Rose 2mg/L

White wine 0.5mg/L

Resveratrol is produced in response to stress or pressure from fungi such as Botrytis ciniera, Downy or powdery mildew, UV light or in response to injury

•Since ancient times Doctors and the medical profession have had a large influence not just as consumers and producers but also in promoting or damaging the commercial potential of certain wines this is likely to continue.

 •Past research has been an integral part of wines progress in this area.

 

•The wine industry must continue further its research into the health benefits and potential health risks for wine drinkers

•To reiterate MODERATION to the consumer as the best possible form of medicine for health reasons

•To educate the consumers of benefits and the risks of wine consumption

“Whether wine is a nourishing drink, a medicine or a poison is a matter of dosage” (winedoc.com.au)

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REFERENCES

 

Diaz-Rubio, M. and Saura-Calixto. (2006) Dietary Fiber in Wine. American Journal of Enology and Viticulture. Vol: 57 No:1:69-72.

Mauromoustakos, A., Morris, J. and Threlfall, R. (1999) Effect of Variety, Ultraviolet light Exposure, and enological Methods on the Trans – resveratrol level of wine. American Journal of Enology and Viticulture. Vol: 50 No:1:57-64.

Robinson, J. (1996) Jancis Robinson's Wine Course. New York: Abbeville Press.

Robinson, J. (1994) The Oxford Companion to Wine. Oxford & New York: Oxford University Press.

Stockley, C. (2006) Could Moderate Wine Consumption Provide Significant Health Benefits? Australian New New Zealand Grapegrower & Winemaker. November 2006 No. 514:83-86.

Stockley, C. (2003) A Component of wine called Resveratrol. Australian New New Zealand Grapegrower & Winemaker. October 2003 No. 477:114-117.

Stockley, C. (2003) The Importance of diet in conjunction with wine consumption. Australian New New Zealand Grapegrower & Winemaker. October 2003 No. 477:114-117.

Wine in Context: Nutrition, Physiology, Policy (1996). Paper presented at the Proceedings of the Symposium on Wine Health, Reno, Nevada.

 

Wine in Ancient Greece and Rome. (2009). Retrieved July 22, 2009, from

http://www.mta.ca/faculty/humanities/classics/Course_Materials/CLAS3051/Food/Wine

 

Wine Was Always Good For You Now It May Be Even Better. (2009). Retrieved August 2 , 2009, from http://www.winedoc.com.au