Page 216 - Terčelj, Dušan. 2015. The Culture of Wine in Slovenia. Edited by Aleš Gačnik. University of Primorska Press, Koper.
P. 216
Culture of Wine in Slovenia
In wine, particularly in red wine, there are other components that act as antioxidants,
binding free radicals. These are polyphenols, in particular flavonols, which consist of
around 20 percent catechins, 10 percent antocyanins and 70 percent pro-antocyanins.
They do the following:
• p revent oxidation, in particular oxidation of fats in the body;
• s low down the adhesion of blood platelets;
• prevent the oxidation of the bad LDL cholesterol and slow down atherosclerosis, the
narrowing of arteries;
• c ause the widening of blood vessels;
• h ave a mild antimicrobial effect.
With wine we share celebratory and intimate moments. It can bring When studying the spread of
pleasure into our everyday life, 2006. Photo: Aleš Gačnik atherosclerosis, researchers found
that in France there were fewer
cardiovascular problems, such as
heart attacks and strokes, than
in the northern countries and
America, although the French
consume food that is equally rich
in fat; however, they drink more
red wine, which has an antioxidant
effect. In 1991, American television
in a programme on wine called this
the “French paradox” and after the
programme there was a marked
increase in the consumption of
red wine in the rest of the world.
Research shows that red wine has
a protective effect with regard to
atherosclerosis even if we drink
only 1 to 2 glasses. Andreja Vonzo
from the Agricultural Institute
of Slovenia as a young researcher
studied the absorption of anto-
cyanins in rats and found that
grape antocyanins in the stomach
quickly get absorbed into the blood-
stream. Chemically unchanged
antocyanins were identified in
the blood, liver, kidneys and brain
even after only ten minutes of
absorption and as such were able
212
In wine, particularly in red wine, there are other components that act as antioxidants,
binding free radicals. These are polyphenols, in particular flavonols, which consist of
around 20 percent catechins, 10 percent antocyanins and 70 percent pro-antocyanins.
They do the following:
• p revent oxidation, in particular oxidation of fats in the body;
• s low down the adhesion of blood platelets;
• prevent the oxidation of the bad LDL cholesterol and slow down atherosclerosis, the
narrowing of arteries;
• c ause the widening of blood vessels;
• h ave a mild antimicrobial effect.
With wine we share celebratory and intimate moments. It can bring When studying the spread of
pleasure into our everyday life, 2006. Photo: Aleš Gačnik atherosclerosis, researchers found
that in France there were fewer
cardiovascular problems, such as
heart attacks and strokes, than
in the northern countries and
America, although the French
consume food that is equally rich
in fat; however, they drink more
red wine, which has an antioxidant
effect. In 1991, American television
in a programme on wine called this
the “French paradox” and after the
programme there was a marked
increase in the consumption of
red wine in the rest of the world.
Research shows that red wine has
a protective effect with regard to
atherosclerosis even if we drink
only 1 to 2 glasses. Andreja Vonzo
from the Agricultural Institute
of Slovenia as a young researcher
studied the absorption of anto-
cyanins in rats and found that
grape antocyanins in the stomach
quickly get absorbed into the blood-
stream. Chemically unchanged
antocyanins were identified in
the blood, liver, kidneys and brain
even after only ten minutes of
absorption and as such were able
212
