Non-alcoholic wine lowers pressure
Last reviewed: 23.04.2024
All iLive content is medically reviewed or fact checked to ensure as much factual accuracy as possible.
We have strict sourcing guidelines and only link to reputable media sites, academic research institutions and, whenever possible, medically peer reviewed studies. Note that the numbers in parentheses ([1], [2], etc.) are clickable links to these studies.
If you feel that any of our content is inaccurate, out-of-date, or otherwise questionable, please select it and press Ctrl + Enter.
Pressure in people with a high risk of developing cardiovascular disease is reduced and stabilized with the daily use of non-alcoholic red wine for four weeks. This is reported by the Journal of the American Association of Heart Diseases Circulation Research.
Nonalcoholic red wine increased the level of nitric oxide in the body. Thus, red wine helped to lower both systolic and diastolic blood pressure.
Nitric oxide is a molecule in the human body that helps to relax the blood vessels and allows large amounts of blood to reach the heart and other organs.
The survey involved 67 men with diabetes mellitus with three or more risk factors for cardiovascular bleeding. All men ate as usual, without restrictions, and drank in small quantities one of the following drinks: red wine, non-alcoholic red wine or gin. They consumed each of the drinks for four weeks in turn.
Conventional red wine and non-alcoholic wine contained an equal amount of polyphenol, an antioxidant that lowers blood pressure.
During the phase of drinking red wine, the pressure of the participants in the study was reduced very slightly, while the use of gin did not bring any result. But non-alcoholic wine showed an excellent result. This drink effectively reduced men's systolic and diastolic blood pressure. According to the researchers, due to this, he reduced the risk of cardiovascular disease by 14 percent, and the risk of stroke by 20 percent.
Scientists have concluded that alcohol in red wine weakens its ability to lower blood pressure. In this case, it is the polyphenols that remain in the wine and after the removal of alcohol, most likely, are those useful elements that have a beneficial effect on the health of the cardiovascular system of man.
This study was conducted by Gemma Chiva Blanch, Mireia Urpi Sarda, Emilio Ros, Sarah Arranz, Palmira Valderas Martinez, Rosa Casas, Emilio Sakanella, Raphael Llorach, Rosa Lamuela Raventos, Christina Andres Lakueva and Ramon Estruch.
[