Search results
Results from the WOW.Com Content Network
Although both red and white wine contain polyphenols, red wine contains higher levels of polyphenols because it is made using the entire grape -- skin and seeds included -- while white wine is made using only the free-running grape juice.
Tannic red wines that are dark in color have been shown to be naturally higher in polyphenols. But polyphenol levels are also influenced by climate, ripeness levels and even winemaking techniques. Age can also play a factor, as polyphenol concentrations can fall as wine ages.
Dr. Gundry recommends red wines high in polyphenol content. These wines come from grapes grown in high-altitude regions like northern Italy, Chile, and Austria. Some of the most popular wines to choose from include pinot noir, cabernet sauvignon, malbec, and merlot.
Red wines contain around 10 times more polyphenols than white wine. This is because the winemaking methods allow the fresh juice to stay in contact with the grape skins for an extended period of time. This extracts the highest concentration of polyphenols that end up in the wine.
Here are the traits characterize wines that are better for you with respect to health: Wines that are “dry,” meaning they’re not sweet and have little to no carbs (sugar). Wines that are lower in alcohol (ideally, 12.5% ABV or less). Wines that have higher polyphenol content, particularly procyanidins.
Antioxidants in red wine called polyphenols may help protect the lining of blood vessels in the heart. A polyphenol called resveratrol is one part of red wine that's gotten noticed for being healthy.
We already know that red wines have far more polyphenols than white wines, but even among the former category, certain grapes have been proven to contain higher levels of some types of polyphenols than others, and therefore wines made with these grapes are also likely to have higher levels.