Non-Alcoholic Red Wine Does a Better Job of Reducing High Blood Pressure
More effective at lowering blood pressure than traditional alcoholic red wine or gin
Sept. 12, 2012 - Men with high risk for heart disease had lower blood pressure after drinking non-alcoholic red wine
every day for four weeks, according to a new study in the American Heart Association journal Circulation Research. And, that red wine
with alcohol does not perform as well in lowering blood pressure.
Non-alcoholic red wine increased participants' levels of nitric oxide, which helped decrease both systolic and diastolic
blood pressure, researchers said. Nitric oxide is a molecule in the body that helps blood vessels relax and allows more blood to reach your
heart and organs.
Three antioxidants - resveratrol, genistein and baicalein - are used or studied as anti-aging treatments and to treat
heart disease, type 2 diabetes, osteopenia and osteoporosis and chronic hepatitis; resveratrol found in red wine is in 44 clinical trials as
potential treatment for even Alzheimers disease - March 20, 2012
Researchers studied 67 men with diabetes or three or more cardiovascular risk factors who ate a common diet plus one of
the following drinks: about 10 ounces of red wine, non-alcoholic red wine or about 3 ounces of gin. All of the men tried each diet/beverage
combination for 4 weeks.
The red wine and nonalcoholic wine contained equal amounts of polyphenols, an antioxidant that decreases blood pressure.
During the red wine phase, the men had very little reduction in blood pressure and there was no change while drinking
gin. However, after drinking non-alcoholic red wine, blood pressure decreased by about 6mmHg in systolic and 2mmHg in diastolic blood
pressure. This possibly reduced the risk of heart disease by 14 percent and stroke by as much as 20 percent.
Researchers concluded that the alcohol in red wine weakens its ability to lower blood pressure. But polyphenols -- still
present after alcohol is removed from wine -- are likely the beneficial element in wine.
Co-authors are Gemma Chiva-Blanch, Mireia Urpi-Sarda, Emilio Ros, Sara Arranz, Palmira Valderas-Martinez, Rosa Casas,
Emilio Sacanella, Rafael Llorach, Rosa M Lamuela-Raventos, Cristina Andres-Lacueva and Ramon Estruch.
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