New Labeling Rules for Wine: Wine Alcohol-Derived Calories and Polyphenol Consumption on Health

Alcohol content, proanthocyanins and anthocyanins influence wine quality. The composition of wine depends on the type of cultivar, location, environmental conditions, and management practices. Phenolic compounds have attracted considerable research interest due to their antioxidant properties and potential beneficial effects on human health. However, the low bioavailability of anthocyanins creates a major bottleneck in their ability to exert beneficial effects. Despite extensive research on the effects of wine on human health, no clear evidence has been obtained on the benefits of wine quality or geographic area of production on health conditions, such as metabolic syndrome. Five climatically and geologically distinct wines were evaluated. Based on recent studies, meta-analyses, and pooled analyses of wine composition, along with the predicted low bioavailability of polyphenol compounds, we estimated the efficacy of five geographically distinct wines according to gastrointestinal absorption and the effects of alcohol intake on both men and women, with a view to ascertaining whether geographical origin influences the antioxidant serum composition of wine. Data on the estimated consumption of wine suggest that the polyphenol contents are similar regardless of choice of wine/area, while different alcohol compositions affect the level of alcohol and calorie intake. Thus, moderate wine drinkers should be advised to control the habit, but without exceeding the dose considered a healthy threshold (up to 30-40 g of alcohol/day in men and 10-20 g of alcohol/day in women), given no medical contraindications are present. These results will add value to the framework of the last reform of the Common Agricultural Policy (CAP) adopted in December 2021, where the European Parliament and the Council introduced new labeling rules for the wine sector and aromatized wine products.

Grape-seed procyanidins modulate inflammation on human differentiated adipocytes in vitro

Flavonoids are functional constituents of many fruits and vegetables. Procyanidins are flavonoids with an oligomeric structure, and it has been shown that they can improve the pathological oxidative state of a diabetic situation. To evaluate whether procyanidins can modulate inflammation, an event strongly associated with obesity, diabetes and insulin resistance states, we used human adipocytes (SGBS) and macrophage-like (THP-1) cell lines and administered an extract of grape-seed procyanidins (GSPE). THP-1 and SGBS cells pre-treated with GSPE showed a reduction of IL-6 and MCP-1 expression after an inflammatory stimulus. GSPE stimuli alone modulate adipokine (APM1 and LEP) and cytokine (IL-6 and MCP-1) gene expression. GSPE partially inhibited NF-kappaB translocation to the nucleus in both cell lines. These preliminary findings demonstrate that GSPE reduces the expression of IL-6 and MCP-1 and enhances the production of the anti-inflammatory adipokine adiponectin suggesting that may have a beneficial effect on low-grade inflammatory diseases such obesity and type 2 diabetes.